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Literature summary for 3.1.1.11 extracted from
- Purification and characterization of a thermally tolerant pectin methylesterase from a commercial Valencia fresh frozen orange juice. (1996), J. Agric. Food Chem., 44, 458-462.
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 40100 | - |
gel filtration | Citrus sinensis |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Citrus sinensis | - |
valencia | - |
Posttranslational Modification
| Posttranslational Modification | Comment | Organism |
|---|---|---|
| side-chain modification | N-linked glycoprotein | Citrus sinensis |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
- |
Citrus sinensis |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| juice | - |
Citrus sinensis | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| pectin + H2O | - |
Citrus sinensis | methanol + pectate | - |
? |  |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 80 | - |
2 min, 17% loss of activity | Citrus sinensis |
| 95 | - |
no inactivation after 30 s, 51% loss of activity after 60 s | Citrus sinensis |
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