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Literature summary extracted from

  • Do Amaral, S.H.; De Assis, S.A.; Oliveira, O.M.M.D.F.
    Partial purification and characterization of pectin methylesterase from orange (Citrus sinensis) CV. Pera-Rio (2005), J. Food Biochem., 29, 367-380.
    View publication on PubMed

Activating Compound

EC Number Activating Compound Comment Organism Structure
3.1.1.11 KCl highest activity at 0.05-0.10 M Citrus sinensis
3.1.1.11 Na2SO4 highest activity at 0.02-0.05 M Citrus sinensis
3.1.1.11 NaCl highest activity at 0.15 M Citrus sinensis
3.1.1.11 NH4Cl highest activity at 0.05 M Citrus sinensis

Application

EC Number Application Comment Organism
3.1.1.11 food industry used for juice clarification and gelation of frozen concentrates, destabilizing agent for pectin material in fruit juices and concentrates Citrus sinensis

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.1.1.11 K2SO4
-
Citrus sinensis
3.1.1.11 Li2SO4
-
Citrus sinensis
3.1.1.11 LiCl
-
Citrus sinensis
3.1.1.11 Na2SO4
-
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
-
cv. Pera-Rio
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.1.1.11 partial Citrus sinensis

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.1.1.11 juice
-
Citrus sinensis
-

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 1.29
-
pH 8.0, no NaCl added Citrus sinensis
3.1.1.11 1.82
-
pH 8.0, 0.15 M NaCl Citrus sinensis
3.1.1.11 26.6
-
pH 8.0, purified enzyme 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
-
?

Synonyms

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

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.1.1.11 50
-
-
Citrus sinensis

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.1.1.11 30 70 50% of activity at 30°C, 30% of activity at 70°C Citrus sinensis
3.1.1.11 80
-
no activity Citrus sinensis

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.1.1.11 50
-
90% of activity remaining after 50 min Citrus sinensis
3.1.1.11 60
-
45% of activity remaining after 8 min Citrus sinensis
3.1.1.11 80
-
7.6% of activity remaining after 1 min Citrus sinensis
3.1.1.11 90
-
complete inactivation within 1 min Citrus sinensis

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.1.1.11 8
-
-
Citrus sinensis

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.1.1.11 5 10 less than 50% of activity at pH 5 and 10 Citrus sinensis