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Literature summary extracted from

  • Cameron, R.G.; Savary, B.J.; Hotchkiss, A.T.; Fishman, M.L.
    Isolation, characterization, and pectin-modifying properties of a thermally tolerant pectin methylesterase from Citrus sinensis var. Valencia (2005), J. Agric. Food Chem., 53, 2255-2260.
    View publication on PubMed

Activating Compound

EC Number Activating Compound Comment Organism Structure
3.1.1.11 NaCl highest activity at 50 mM NaCl Citrus sinensis

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.1.1.11 40800
-
 x * 40800, SDS-PAGE Citrus sinensis

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
-
 var. Valencia, heat stable activity assayed after heating samples for 2 min (chromatography samples) or 10 min (plant material) to 80°C
-

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
3.1.1.11 glycoprotein
-
 Citrus sinensis

Purification (Commentary)

EC Number Purification (Comment) Organism
3.1.1.11 from fruit rag tissue Citrus sinensis

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.1.1.11 flower
-
 Citrus sinensis
-
3.1.1.11 fruit rag tissue Citrus sinensis
-
3.1.1.11 vegetative cell
-
 Citrus sinensis
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.1.1.11 pectin + H2O citrus 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
-
 ?

Subunits

EC Number Subunits Comment Organism
3.1.1.11 ? x * 40800, SDS-PAGE Citrus sinensis

Synonyms

EC Number Synonyms Comment Organism
3.1.1.11 pectin methylesterase
-
 Citrus sinensis
3.1.1.11 PME
-
 Citrus sinensis
3.1.1.11 thermally tolerant pectin methylesterase
-
 Citrus sinensis
3.1.1.11 TT-PME
-
 Citrus sinensis

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.1.1.11 4.5 9.5 at pH 4.5 no activity without added NaCl or in the presence of 25 mM NaCl, activity detected in the presence of 200 mM NaCl, at pH 6.5 no activity without added NaCl, activity detected in the presence of 25 or 200 mM NaCl, at pH 7.5 activity detected with and without added NaCl, at pH 9.5 maximum activity without added NaCl or in the presence of 25 mM NaCl, significantly lower activity in the presence of 200 mM NaCl Citrus sinensis

pI Value

EC Number Organism Comment pI Value Maximum pI Value
3.1.1.11 Citrus sinensis isoelectric focusing
-
 9.31