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Literature summary for 3.1.1.11 extracted from

  • Ingallinera, B.; Barbagallo, R.N.; Spagna, G.; Palmeri, R.; Todaro, A.
    Effects of thermal treatments on pectinesterase activity determined in blood oranges juices (2005), Enzyme Microb. Technol., 36, 258-263.
No PubMed abstract available
Search for more literature for 3.1.1.11

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
pectin + H2O Citrus sinensis involved in the regulation of the cell wall rigidity, key role in process of fruit ripening methanol + pectate
-
 ?

Organism

Organism UniProt Comment Textmining
Citrus sinensis
-
 Tarocco, Moro, Sanguinello, and Navel
-

Source Tissue

Source Tissue Comment Organism Textmining
juice
-
 Citrus sinensis
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pulp higher activity in pulp than in juice, relatively low activity in Navel oranges compared with the other strains Citrus sinensis
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
pectin + H2O apple pectin Citrus sinensis methanol + pectate
-
 ?
pectin + H2O involved in the regulation of the cell wall rigidity, key role in process of fruit ripening Citrus sinensis methanol + pectate
-
 ?

Synonyms

Synonyms Comment Organism
pectin methylesterase
-
 Citrus sinensis
PME
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 Citrus sinensis

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
additional information
-
 activity not completely abolished after pasteurization Citrus sinensis
85
-
 more than 50% of activity remaining after 1 min treatment, less than 10% of activity remaining after 3 min treatment Citrus sinensis