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Literature summary extracted from

  • Zhi, X.; Zhang, Y.; Hu, X.; Wu, J.; Liao, X.
    Inactivation of apple pectin methylesterase induced by dense phase carbon dioxide (2008), J. Agric. Food Chem., 56, 5394-5400.
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.1.1.11 dense phase carbon dioxide the maximum reduction of the residual activity of apple PME exposed to dense phase carbon dioxide is 94.57% at 55?C for 60 min, the residual activity of apple PME after dense phase carbon dioxide exhibits no reduction or reactivation for 4 weeks at 4°C Malus sp.

Organism

EC Number Organism UniProt Comment Textmining
3.1.1.11 Malus sp.
-
 cultivar Fuji
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.1.1.11 ammonium sulfate precipitation Malus sp.

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.1.1.11 fruit
-
 Malus sp.
-

Substrates and Products (Substrate)

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

Synonyms

EC Number Synonyms Comment Organism
3.1.1.11 pectin methylesterase
-
 Malus sp.
3.1.1.11 PME
-
 Malus sp.

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.1.1.11 35 45 the residual activity of apple pectin methyl esterase under atmospheric pressure exhibits some fluctuations after mild heat at 35, 45, and 55°C, it seems that apple pectin methyl esterase is activated at 35 or 45°C, but the two temperatures have no significant effects on the residual activity as compared to the control sample, although the residual activity of apple pectin methyl esterase is reduced at 55°C as the treatment time increases, and a significant reduction of the residual activity is obtained after 30 min, the maximum reduction of apple pectin methyl esterase activity is still less than 20% for 60 min Malus sp.