Application | Comment | Organism |
---|---|---|
food industry | used for various applications in fruit processing e.g. texture improvement of fruit pieces, juice extraction, concentration and clarification of fruit juices | Aspergillus aculeatus |
General Stability | Organism |
---|---|
pressure increases stability towards thermal inativation | Aspergillus aculeatus |
very pressure stable, no inactivation up to 700 MPa | Aspergillus aculeatus |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
pectin + H2O | Aspergillus aculeatus | involved in the regulation of the cell wall rigidity, key role in process of fruit ripening | methanol + pectate | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Aspergillus aculeatus | - |
- |
- |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
pectin + H2O | apple pectin | Aspergillus aculeatus | methanol + pectate | - |
? | |
pectin + H2O | involved in the regulation of the cell wall rigidity, key role in process of fruit ripening | Aspergillus aculeatus | methanol + pectate | - |
? |
Synonyms | Comment | Organism |
---|---|---|
pectin methylesterase | - |
Aspergillus aculeatus |
PME | - |
Aspergillus aculeatus |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
50 | - |
43% loss of activity within 15 min at atmospheric pressure | Aspergillus aculeatus |
55 | - |
97% loss of activity within 15 min at atmospheric pressure, no inactivation at pressures above 200 MPa up to at least 700 MPa | Aspergillus aculeatus |
55 | - |
no inactivation at pressures above 400 MPa up to at least 700 MPa | Aspergillus aculeatus |
65 | - |
progressive loss of activity even at high pressure conditions | Aspergillus aculeatus |