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Literature summary extracted from

  • Mejia-Cordova, S.M.; Montanez, J.C.; Aguilar, C.N.; de la Luz Reyes-Vega, M.; de la Garza, H.; Hours, R.A.; Contreras-Esquivel, J.C.
    Extraction of pectinesterase from Jalapeno chili pepper (Capsicum annuum) and its thermal stability (2005), Food Sci. Biotechnol., 14, 185-189.
No PubMed abstract available

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.1.1.11 NaCl maximum activity at 2 M Capsicum annuum

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 Capsicum annuum
-
 methanol + pectate
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.1.1.11 Capsicum annuum
-
 Jalapeno chili pepper
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.1.1.11 pectin + H2O
-
 Capsicum annuum methanol + pectate
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.1.1.11 PE
-
 Capsicum annuum
3.1.1.11 pectinesterase
-
 Capsicum annuum

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.1.1.11 55
-
 75% of activity after 60 min Capsicum annuum
3.1.1.11 75
-
 10% of activity after 60 min Capsicum annuum
3.1.1.11 85 95 5% of activity after 5 min Capsicum annuum