Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary extracted from

  • Ciardiello, M.A.; Tamburrini, M.; Tuppo, L.; Carratore, V.; Giovane, A.; Mattei, B.; Camardella, L.
    Pectin methylesterase from kiwi and kaki fruits: Purification, characterization, and role of pH in the enzyme regulation and interaction with the kiwi proteinaceous inhibitor (2004), J. Agric. Food Chem., 52, 7700-7703.
    View publication on PubMed

Application

EC Number Application Comment Organism
3.1.1.11 food industry responsible for phase separation and cloud loss in fruit juice manufacturing Actinidia chinensis
3.1.1.11 food industry responsible for phase separation and cloud loss in fruit juice manufacturing Diospyros kaki

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
3.1.1.11 cell wall
-
 Actinidia chinensis 5618
-
3.1.1.11 soluble
-
 Diospyros kaki
-
-

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.1.1.11 NaCl activating at 100 mM at pH under 7.0 Diospyros kaki
3.1.1.11 NaCl activating at 100 mM, especially at pH under 7.0 Actinidia chinensis

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.1.1.11 37000
-
 gel filtration Diospyros kaki
3.1.1.11 50000
-
 gel filtration Actinidia chinensis

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 Actinidia chinensis involved in the regulation of the cell wall rigidity, key role in process of fruit ripening methanol + pectate
-
 ?
3.1.1.11 pectin + H2O Diospyros kaki 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 Actinidia chinensis
-
-
-
3.1.1.11 Diospyros kaki
-
-
-

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
3.1.1.11 glycoprotein possible glycosylation concluded from the relatively high mass of the kiwi enzyme compared with other plant PMEs Actinidia chinensis

Purification (Commentary)

EC Number Purification (Comment) Organism
3.1.1.11
-
 Actinidia chinensis
3.1.1.11
-
 Diospyros kaki

Source Tissue

EC Number Source Tissue Comment Organism Textmining

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 1350
-
 pH 8.0, 20°C, 100 mM NaCl Diospyros kaki
3.1.1.11 1950
-
 pH 8.0, 20°C, no added NaCl Actinidia chinensis
3.1.1.11 2450
-
 pH 8.0, 20°C, 100 mM NaCl Actinidia chinensis

Substrates and Products (Substrate)

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

Subunits

EC Number Subunits Comment Organism
3.1.1.11 monomer 1 * 37000, SDS-PAGE, native mass by gel filtration Diospyros kaki
3.1.1.11 monomer 1 * 50000, SDS-PAGE, native mass by gel filtration Actinidia chinensis

Synonyms

EC Number Synonyms Comment Organism
3.1.1.11 pectin methylesterase
-
 Actinidia chinensis
3.1.1.11 pectin methylesterase
-
 Diospyros kaki
3.1.1.11 PME
-
 Actinidia chinensis
3.1.1.11 PME
-
 Diospyros kaki

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.1.1.11 6
-
 two pH optima Actinidia chinensis
3.1.1.11 6.5 7 two pH optima Diospyros kaki
3.1.1.11 8
-
 two pH optima Diospyros kaki
3.1.1.11 8 8.5 two pH optima Actinidia chinensis

pI Value

EC Number Organism Comment pI Value Maximum pI Value
3.1.1.11 Diospyros kaki isoelectric focusing
-
 6.7
3.1.1.11 Actinidia chinensis isoelectric focusing
-
 7.3