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

BRENDA support

Literature summary extracted from

  • Verlent, I.; van Loey, A.; Smout, C.; Duvetter, T.; Nguyen, B.L.; Hendrickx, M.E.
    Changes in purified tomato pectinmethylesterase activity during thermal and high pressure treatment (2004), J. Sci. Food Agric., 84, 1839-1847.
    View publication on PubMed

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 Solanum lycopersicum
-
 methanol + pectate
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.1.1.11 Solanum lycopersicum
-
-
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.1.1.11 pectin + H2O
-
 Solanum lycopersicum methanol + pectate
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.1.1.11 pectinmethylesterase
-
 Solanum lycopersicum

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.1.1.11 35
-
 at pH 4.4 and normal pressure, temperature optimum shifted to higher temperatures at higher pressure Solanum lycopersicum
3.1.1.11 45
-
 at pH 8 and normal pressure, temperature optimum shifted to higher temperatures at higher pressure Solanum lycopersicum