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Literature summary extracted from
- Pectin methylesterase in Citrus bergamia R.: purification, biochemical characterization and sequence of the exon related to the enzyme active site (2008), Food Chem., 110, 829-837.
Activating Compound
| EC Number | Activating Compound | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.1.1.11 | NaCl | a 10% increase of activity is observed at 0.1 M NaCl in all the three isoforms, then the activity decreases almost linearly with salt concentration increase for the PME I, while PME II and PME III show little increase of activity when salt concentration reaches 0.35 M | Citrus bergamia |  |
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.11 | 42000 | - |
the three PME isoforms show the same molecular weight of 42000 Da, SDS-PAGE | Citrus bergamia |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.1.1.11 | Citrus bergamia | Q1PAH6 | fragment | - |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.1.1.11 | heparin-Sepharose column chromatography, S-sepharose column chromatography, and Superdex-75 gel filtration | Citrus bergamia |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 3.1.1.11 | leaf | - |
Citrus bergamia | - |
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 | 1.1 | - |
crude homogenate | Citrus bergamia |
| 3.1.1.11 | 2253 | - |
isozyme PME I after purification | Citrus bergamia |
| 3.1.1.11 | 2297 | - |
isozyme PME II after purification | Citrus bergamia |
| 3.1.1.11 | 2333 | - |
isozyme PME III after purification | Citrus bergamia |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.1.1.11 | pectin + H2O | - |
Citrus bergamia | methanol + pectate | - |
? | |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 3.1.1.11 | pectin esterase | - |
Citrus bergamia |
| 3.1.1.11 | pectin methylesterase | - |
Citrus bergamia |
| 3.1.1.11 | PME I | isozyme | Citrus bergamia |
| 3.1.1.11 | PME II | isozyme | Citrus bergamia |
| 3.1.1.11 | PME III | isozyme | Citrus bergamia |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.11 | 65 | 80 | PME I and PME III retain about the 80% of their activity after 4 min of incubation at 65°C, whereas PME II retains 60% of activity, PME I is more resistant at 80°C than the other PME isoforms, retaining about 9% of its activity after 30 s where PME II and PME III retain only 1% of their activity | Citrus bergamia |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.11 | 7 | - |
isozyme PME II, at 0.1 M NaCl isozyme PME III shows two maxima at pH 7.0 and 9.0 | Citrus bergamia |
| 3.1.1.11 | 7.5 | - |
isozyme PME I | Citrus bergamia |
| 3.1.1.11 | 9 | - |
isozyme PME III, at 0.35 M NaCl only one maximum is observed at pH 9.0 | Citrus bergamia |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.11 | 4.5 | 9.5 | - |
Citrus bergamia |
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