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Literature summary extracted from

  • Harrison, J.E.; Beveridge, T.H.
    Pectinesterase activity and proximate analyses of sea buckthorn juices (2006), J. Food Sci., 71, C23-C27.
    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 Hippophae rhamnoides subsp. rhamnoides
-
 methanol + pectate
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.1.1.11 Hippophae rhamnoides subsp. mongolica
-
 cv. Indian Summer
-
3.1.1.11 Hippophae rhamnoides subsp. rhamnoides
-
 var. Luchistaya, Prozrachnaya
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.1.1.11 fruit
-
 Hippophae rhamnoides subsp. rhamnoides
-
3.1.1.11 fruit
-
 Hippophae rhamnoides subsp. mongolica
-
3.1.1.11 juice PME occurs in cream, pellet, and serum layers Hippophae rhamnoides subsp. rhamnoides
-
3.1.1.11 juice PME occurs in cream, pellet, and serum layers Hippophae rhamnoides subsp. mongolica
-

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 additional information
-
-
 Hippophae rhamnoides subsp. rhamnoides
3.1.1.11 additional information
-
-
 Hippophae rhamnoides subsp. mongolica

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.1.1.11 pectin + H2O
-
 Hippophae rhamnoides subsp. rhamnoides methanol + pectate
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.1.1.11 pectin methylesterase
-
 Hippophae rhamnoides subsp. rhamnoides
3.1.1.11 pectin methylesterase
-
 Hippophae rhamnoides subsp. mongolica
3.1.1.11 PME
-
 Hippophae rhamnoides subsp. rhamnoides
3.1.1.11 PME
-
 Hippophae rhamnoides subsp. mongolica

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.1.1.11 23
-
 assay at Hippophae rhamnoides subsp. rhamnoides
3.1.1.11 23
-
 assay at Hippophae rhamnoides subsp. mongolica

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.1.1.11 30
-
 inactivation kinetics, overview Hippophae rhamnoides subsp. rhamnoides
3.1.1.11 30
-
 inactivation kinetics, overview Hippophae rhamnoides subsp. mongolica

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.1.1.11 8
-
-
 Hippophae rhamnoides subsp. rhamnoides
3.1.1.11 8
-
-
 Hippophae rhamnoides subsp. mongolica

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.1.1.11 3 9 poor activity at pH 3.0 to pH 5.0, slight activity at pH 6.0, optimum range at pH 7.0 to pH 9.0 with an activity maximum at pH 8.0 Hippophae rhamnoides subsp. rhamnoides
3.1.1.11 3 9 poor activity at pH 3.0 to pH 5.0, slight activity at pH 6.0, optimum range at pH 7.0 to pH 9.0 with an activity maximum at pH 8.0 Hippophae rhamnoides subsp. mongolica