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Literature summary extracted from

  • Leite, K.M.d.S.C.; Tadiotti, A.C.; Baldochi, D.; Oliveira, O.M.M.F.
    Partial purification, heat stability and kinetic characterization of the pectinmethylesterase from Brazilian guava, Paluma cultivars (2005), Food Chem., 94, 565-572.
No PubMed abstract available

Application

EC Number Application Comment Organism
3.1.1.11 food industry one of the most important enzymes in the industrialization and preservation of fruits, juices or other industrial products that involve the presence or absence of intact pectin Psidium guajava

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.1.1.11 NaCl highest activity at 0.15 M Psidium guajava

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 Psidium guajava 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 Psidium guajava
-
 cultivar Paluma
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.1.1.11 partial Psidium guajava

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.1.1.11 fruit
-
 Psidium guajava
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.1.1.11 15.67
-
 partially purified enzyme, pH 8., 50°C Psidium guajava

Substrates and Products (Substrate)

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

Synonyms

EC Number Synonyms Comment Organism
3.1.1.11 pectin methylesterase
-
 Psidium guajava
3.1.1.11 PME
-
 Psidium guajava

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.1.1.11 75 85
-
 Psidium guajava

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.1.1.11 50 98 no loss of activity within 60 min Psidium guajava
3.1.1.11 75
-
 increase in activity after 30 min of incubation Psidium guajava
3.1.1.11 90
-
 slight loss of activity within the first 4 h of incubation, then activity increases and remains high until at least 8 h of total incubation time Psidium guajava
3.1.1.11 106 125 only slight loss of activity when incubated for 5 min Psidium guajava

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.1.1.11 8.5
-
-
 Psidium guajava

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.1.1.11 7.5 9.5
-
 Psidium guajava