Literature summary extracted from

Riener, J.; Noci, F.; Cronin, D.A.; Morgan, D.J.; Lyng, J.G.
Combined effect of temperature and pulsed electric fields on pectin methyl esterase inactivation in red grapefruit juice (Citrus paradisi) (2009), Eur. Food Res. Technol., 228, 373-379.

General Stability

EC Number	General Stability	Organism
3.1.1.11	the highest level of inactivation of PME (96.8%) is obtained using a combination of preheating to 50°C and a pulsed electric fields treatment time of 0.1 ms at 40 kV/cm	Citrus x paradisi

Organism

EC Number	Organism	UniProt	Comment	Textmining
3.1.1.11	Citrus x paradisi	-	variety star ruby	-

Source Tissue

EC Number	Source Tissue	Comment	Organism	Textmining
3.1.1.11	fruit juice	-	Citrus x paradisi	-

Substrates and Products (Substrate)

EC Number	Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
3.1.1.11	pectin + H2O	citrus pectin	Citrus x paradisi	methanol + pectate	-	?

Synonyms

EC Number	Synonyms	Comment	Organism
3.1.1.11	pectin methyl esterase	-	Citrus x paradisi
3.1.1.11	PME	-	Citrus x paradisi

Temperature Stability [°C]

EC Number	Temperature Stability Minimum [°C]	Temperature Stability Maximum [°C]	Comment	Organism
3.1.1.11	50	60	thermal inactivation at 50°C for 1 and 2 min, shows a PME relative activity of 20 and 15% respectively, there is virtually no reduction of the relative activity of the enzyme heated to 60°C for 30 s	Citrus x paradisi

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Release 2023.1 (January 2023)