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Literature summary for 3.1.1.11 extracted from

  • Ly Nguyen, B.; Van Loey, A.; Fachin, D.; Verlent, I.; Indrawati; Hendrickx, M.; Hendrickx, I.M.
    Purification, characterization, thermal, and high-pressure inactivation of pectin methylesterase from bananas (cv Cavendish) (2002), Biotechnol. Bioeng., 78, 683-691.
    View publication on PubMed

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
33500
-
two bands: 33500 Da and 43000 Da, SDS-PAGE Fragaria x ananassa
43000
-
two bands: 33500 Da and 43000 Da, SDS-PAGE Fragaria x ananassa

Organism

Organism UniProt Comment Textmining
Fragaria x ananassa
-
cv. Elsanta, strawberry
-

Purification (Commentary)

Purification (Comment) Organism
-
Fragaria x ananassa

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
176
-
-
Fragaria x ananassa

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
pectin + H2O
-
Fragaria x ananassa methanol + pectate
-
?

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
59 60
-
Fragaria x ananassa

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
54 63 inactivation rate constants increase with increasing temperature Fragaria x ananassa

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
6.9 7
-
Fragaria x ananassa

pI Value

Organism Comment pI Value Maximum pI Value
Fragaria x ananassa pI above 9, isoelectric focusing, pH range pH 3-9
-
9