EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.1.1.11 | Citrus sinensis | - |
- |
- |
EC Number | Purification (Comment) | Organism |
---|---|---|
3.1.1.11 | ammonium sulfate precipitation and NH-Sepharose 4B PME-inhibitor column chromatography | Citrus sinensis |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.1.1.11 | pectin + H2O | - |
Citrus sinensis | methanol + pectate | - |
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EC Number | Synonyms | Comment | Organism |
---|---|---|---|
3.1.1.11 | pectin methyl esterase | - |
Citrus sinensis |
3.1.1.11 | PME | - |
Citrus sinensis |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.1.1.11 | 50 | 91 | In the case of orange pectin methyl esterase no inactivation is achieved below 50°C and around 8% remaining activity is found at 83°C. As for inactivation of purified orange PME around 6% remaining activity is found at 72.5°C. In orange juice-milk based beverages from 65 to 72.5°C only the labile pectin methyl esterase fraction is inactivated whereas the stable fraction does not inactivate. It is necessary to increase the temperature to 90°C for 1 min to inactivate the stable fraction. As for pectin methyl esterase inactivation in the orange juice-milk based beverage, no inactivation is found below 63°C for 5 min and around 3.5% remaining activity is found at 91°C. | Citrus sinensis |