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Literature summary extracted from

  • Castro, S.M.; Van Loey, A.; Saraiva, J.A.; Smout, C.; Hendrickx, M.
    Activity and process stability of purified green pepper (Capsicum annuum) pectin methylesterase (2004), J. Agric. Food Chem., 52, 5724-5729.
    View publication on PubMed

General Stability

EC Number General Stability Organism
3.1.1.11 pressure stable up to 600 MPa, loss of activity at 700 and 800 MPa Capsicum annuum

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
3.1.1.11 cell wall ionically bound to cell wall Capsicum annuum 5618
-

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.1.1.11 NaCl 0.13 M NaCl required for optimum activity Capsicum annuum

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.1.1.11 33000
-
 x * 33000, SDS-PAGE, two different bands detected by SDS-PAGE Capsicum annuum
3.1.1.11 37000
-
 x * 37000, SDS-PAGE, two different bands detected by SDS-PAGE 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 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 Capsicum annuum
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.1.1.11
-
 Capsicum annuum

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.1.1.11 fruit
-
 Capsicum annuum
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.1.1.11 242.5
-
 purified enzyme, pH 7.0, 22°C Capsicum annuum

Substrates and Products (Substrate)

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

Subunits

EC Number Subunits Comment Organism
3.1.1.11 ? x * 33000, SDS-PAGE, two different bands detected by SDS-PAGE Capsicum annuum
3.1.1.11 ? x * 37000, SDS-PAGE, two different bands detected by SDS-PAGE Capsicum annuum

Synonyms

EC Number Synonyms Comment Organism
3.1.1.11 pectin methylesterase
-
 Capsicum annuum

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.1.1.11 52.5 55 at pH 7, sharp optimum Capsicum annuum

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.1.1.11 20 70 rapid increase of activity between 30 and 40°C, rapid loss of activity above 55°C Capsicum annuum

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.1.1.11 55
-
 rapid inactivation at temperatures above 55°C Capsicum annuum
3.1.1.11 60
-
 50% of activity lost within 5 min Capsicum annuum
3.1.1.11 68
-
 more than 90% of activity lost within 5 min Capsicum annuum
3.1.1.11 70
-
 complete loss of activity within 5 min Capsicum annuum

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.1.1.11 7.5
-
 at 22°C Capsicum annuum

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.1.1.11 4.5 9 rapid increase of activity between pH 4.5-6.5, low loss of activity at pH values above 7.5, 83% of maximum activity at pH 9.0 Capsicum annuum

pI Value

EC Number Organism Comment pI Value Maximum pI Value
3.1.1.11 Capsicum annuum isoelectric focusing, several bands with pI values of 6.1, 6.3, 7.5, 7.9, and >9.3 detected 9.3 6