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Literature summary for 3.1.1.11 extracted from

  • Lourenco, E.J.; Catutani, A.T.
    Purification and properties of pectinesterase from papaya (1984), J. Sci. Food Agric., 35, 1120-1127.
No PubMed abstract available
Search for more literature for 3.1.1.11

Inhibitors

Inhibitors Comment Organism Structure
Polygalacturonate
-
 Carica papaya

Metals/Ions

Metals/Ions Comment Organism Structure
NaCl dependent on NaCl, 0.2 M Carica papaya

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
53000
-
 gel filtration Carica papaya

Organism

Organism UniProt Comment Textmining
Carica papaya
-
-
-

Purification (Commentary)

Purification (Comment) Organism
partial Carica papaya

Source Tissue

Source Tissue Comment Organism Textmining
pulp
-
 Carica papaya
-

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
additional information
-
-
 Carica papaya

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
pectin + H2O citrus pectin Carica papaya methanol + pectate
-
 ?

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
60
-
-
 Carica papaya

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
40 65 40°C: about 20% of maximal activity, 65°C: about 25% of maximal activity Carica papaya

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
50
-
 60 min, 20% loss of activity Carica papaya
80
-
 1 min, complete loss of activity Carica papaya

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
8
-
-
 Carica papaya

pH Range

pH Minimum pH Maximum Comment Organism
6 9 pH 6.0: about 40% of maximal activity, pH 9.0: about 70% of maximal activity Carica papaya