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Literature summary extracted from

  • Ingallinera, B.; Barbagallo, R.N.; Spagna, G.; Palmeri, R.; Todaro, A.
    Effects of thermal treatments on pectinesterase activity determined in blood oranges juices (2005), Enzyme Microb. Technol., 36, 258-263.
No PubMed abstract available

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.1.1.11 pectin + H2O Citrus sinensis involved in the regulation of the cell wall rigidity, key role in process of fruit ripening methanol + pectate
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.1.1.11 Citrus sinensis
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 Tarocco, Moro, Sanguinello, and Navel
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Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.1.1.11 juice
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 Citrus sinensis
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3.1.1.11 pulp higher activity in pulp than in juice, relatively low activity in Navel oranges compared with the other strains Citrus sinensis
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Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.1.1.11 pectin + H2O apple pectin Citrus sinensis methanol + pectate
-
 ?
3.1.1.11 pectin + H2O involved in the regulation of the cell wall rigidity, key role in process of fruit ripening Citrus sinensis methanol + pectate
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.1.1.11 pectin methylesterase
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 Citrus sinensis
3.1.1.11 PME
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 Citrus sinensis

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.1.1.11 additional information
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 activity not completely abolished after pasteurization Citrus sinensis
3.1.1.11 85
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 more than 50% of activity remaining after 1 min treatment, less than 10% of activity remaining after 3 min treatment Citrus sinensis