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Literature summary extracted from

  • Uenal, M.U.e.; Sener, A.
    Extraction and characterization of pectin methylesterase from Alyanak apricot (Prunus armeniaca L) (2015), J. Food Sci. Technol., 52, 1194-1199 .
    View publication on PubMedView publication on EuropePMC

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.1.1.11 additional information
-
 additional information Michaelis-Menten kinetics Prunus armeniaca
3.1.1.11 1.69
-
 Pectin pH 7.5, 30°C Prunus armeniaca

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
3.1.1.11 cell wall
-
 Prunus armeniaca 5618
-

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.1.1.11 NaCl apricot PME activity is dependent on NaCl. With NaCl concentration increasing in the assay mixture, the PME activity increases gradually and reaches the maximum level at 0.15 M Prunus armeniaca

Natural Substrates/ Products (Substrates)

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

Organism

EC Number Organism UniProt Comment Textmining
3.1.1.11 Prunus armeniaca A0A0N9LQL8
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.1.1.11 native enzyme from fruits partially by ammonium sufate fractionation and dialysis Prunus armeniaca

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.1.1.11 fruit
-
 Prunus armeniaca
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.1.1.11 pectin + n H2O
-
 Prunus armeniaca n methanol + pectate
-
 ?
3.1.1.11 pectin + n H2O substrate is apple pectin Prunus armeniaca n methanol + pectate
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.1.1.11 pectin methylesterase
-
 Prunus armeniaca
3.1.1.11 PME
-
 Prunus armeniaca

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.1.1.11 60
-
-
 Prunus armeniaca

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.1.1.11 30 70 the enzyme is completely stable at 40°C for 10 min, shows over 50% activity in the range of 30-45°C, and loses all of its activity at 80°C after 10 min, t1/2 at 60°C, 65°C, and 79°C is 18.9 min, 5.4 min, and 2.2 min, respectively, thermal inactivation kinetics Prunus armeniaca

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.1.1.11 7.5
-
-
 Prunus armeniaca

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.1.1.11 6.5 9 over 50% of maximal activity within this range Prunus armeniaca
3.1.1.11 7 8 over 70% of maximal activity in a narrow pH range with the maximal activity occurring at pH 7.5, whereas enzyme activity at lower and higher pH values is very low Prunus armeniaca