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Literature summary extracted from
- Use of pectinmethylesterase and calcium in osmotic dehydration and osmodehydrofreezing of strawberries (2008), Eur. Food Res. Technol., 226, 1145-1154.
Application
| EC Number | Application | Comment | Organism |
|---|---|---|---|
| 3.1.1.11 | food industry | PME (0.12% (v/v)) and Ca2+ (0.5% (w/w)) in osmotic sugar solutions positively affect the relative hardness of dehydrated strawberry fruits, which is ascribed to the effect of PME and Ca2+ on the cell wall strength of the tissue (no cell wall damage and tissue particle alterations are observed upon dehydration) | Aspergillus aculeatus |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.1.1.11 | Aspergillus aculeatus | - |
- |
- |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.1.1.11 | pectin + H2O | - |
Aspergillus aculeatus | methanol + pectate | - |
? |  |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 3.1.1.11 | Novoshape | carbohydrate esterase family 8, commercial preparation | Aspergillus aculeatus |
| 3.1.1.11 | pectinmethylesterase | - |
Aspergillus aculeatus |
| 3.1.1.11 | PME | - |
Aspergillus aculeatus |
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Release 2023.1 (January 2023)
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