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Literature summary extracted from

  • Hirsch, A.R.; Foerch, K.; Neidhart, S.; Wolf, G.; Carle, R.
    Effects of thermal treatments and storage on pectin methylesterase and peroxidase activity in freshly squeezed orange juice (2008), J. Agric. Food Chem., 56, 5691-5699.
    View publication on PubMed

Application

EC Number Application Comment Organism
3.1.1.11 food industry inhibition of pectin methylesterase directly after juice extraction is crucial in the production of storable citrus juice products Citrus sinensis

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
3.1.1.11 cell wall
-
 Citrus sinensis 5618
-

Organism

EC Number Organism UniProt Comment Textmining
3.1.1.11 Citrus sinensis
-
 cultivar Valencia
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.1.1.11 endocarp
-
 Citrus sinensis
-
3.1.1.11 fruit juice
-
 Citrus sinensis
-
3.1.1.11 mesocarp
-
 Citrus sinensis
-

Storage Stability

EC Number Storage Stability Organism
3.1.1.11 4°C, enzyme in freshly squeezed orange juice, 62 days, the total enzyme activity remains nearly constant irrespective of the previous thermal treatment Citrus sinensis

Substrates and Products (Substrate)

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

Synonyms

EC Number Synonyms Comment Organism
3.1.1.11 pectin methylesterase
-
 Citrus sinensis

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.1.1.11 42 62 freshly squeezed orange juices processed at temperatures of 62°C or above are characterized by minor residual enzyme activities, the juice processed at 52°C with a residual enzyme activity of 33.8% is hardly inferior in terms of cloud stability within the first 14 days, after the juice is processed at 42°C rapid clarification occurs within the first 8 days consistent with undetectable enzyme deactivation Citrus sinensis