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Literature summary extracted from

  • Spelbrink, R.E.; Giuseppin, M.L.
    Large-scale single step partial purification of potato pectin methylesterase that enables the use in major food applications (2014), Appl. Biochem. Biotechnol., 174, 1998-2006.
    View publication on PubMedView publication on EuropePMC

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.1.1.11 pectin + H2O Solanum lycopersicum
-
 methanol + pectate
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.1.1.11 Solanum lycopersicum
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.1.1.11 partially purified by CS174 EBA resin column chromatography Solanum lycopersicum

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.1.1.11 tuber
-
 Solanum lycopersicum
-

Storage Stability

EC Number Storage Stability Organism
3.1.1.11 25°C, purified enzyme, 3 weeks, no significant loss of activity Solanum lycopersicum

Substrates and Products (Substrate)

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

Synonyms

EC Number Synonyms Comment Organism
3.1.1.11 pectin methylesterase
-
 Solanum lycopersicum
3.1.1.11 PME
-
 Solanum lycopersicum

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.1.1.11 60
-
 longer exposure to this optimum temperatures resulted in inactivation of the enzyme Solanum lycopersicum

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.1.1.11 7.5
-
-
 Solanum lycopersicum