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 |
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 |
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 |
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 | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.1.1.11 | Citrus sinensis | - |
cv. Pera-Rio | - |
EC Number | Purification (Comment) | Organism |
---|---|---|
3.1.1.11 | partial | Citrus sinensis |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
3.1.1.11 | juice | - |
Citrus sinensis | - |
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 |
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 | - |
? |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
3.1.1.11 | pectin methylesterase | - |
Citrus sinensis |
3.1.1.11 | PME | - |
Citrus sinensis |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.1.1.11 | 50 | - |
- |
Citrus sinensis |
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 |
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 |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.1.1.11 | 8 | - |
- |
Citrus sinensis |
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 |