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Literature summary for 3.1.1.11 extracted from

  • Cameron, R.G.; Savary, B.J.; Hotchkiss, A.T.; Fishman, M.L.; Chau, H.K.; Baker, R.A.; Grohmann, K.
    Separation and characterization of a salt-dependent pectin methylesterase from Citrus sinensis var. Valencia fruit tissue (2003), J. Agric. Food Chem., 51, 2070-2075.
    View publication on PubMed

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
additional information
-
additional information
-
Citrus sinensis

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
32400
-
1 * 32400, gel filtration Citrus sinensis
33500
-
SDS-PAGE Citrus sinensis

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
pectin + H2O Citrus sinensis
-
methanol + pectate
-
?

Organism

Organism UniProt Comment Textmining
Citrus sinensis
-
var. Valencia, orange
-

Source Tissue

Source Tissue Comment Organism Textmining
fruit
-
Citrus sinensis
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
pectin + H2O
-
Citrus sinensis methanol + pectate
-
?

Subunits

Subunits Comment Organism
monomer 1 * 32400, gel filtration Citrus sinensis

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
7.5
-
at 0.1-0.2 M NaCl Citrus sinensis
8.5 9.5 at 50 mM NaCl Citrus sinensis

pH Range

pH Minimum pH Maximum Comment Organism
6 9.5 no enzyme activity below pH 6 at 50 mM NaCl, minimal level of activity at 10 mM NaCl between pH 7.5 and 9.5, no enzyme activity at 10 mM below pH 7.5 Citrus sinensis

pI Value

Organism Comment pI Value Maximum pI Value
Citrus sinensis isoelectric focusing
-
10.1