Application | Comment | Organism |
---|---|---|
food industry | added as exogenous enzyme in fruit and vegetable processing, used to increase the yield during extraction, to clarify and concentrate fruit juices, for gelation of fruit, and to modify texture and rheology of fruit and vegetable based products | Aspergillus aculeatus |
General Stability | Organism |
---|---|
high pressure stabilizes enzyme activity | Aspergillus aculeatus |
highly pressure stable, no loss of activity upon treatment at 700 MPa for 1 h at 25°C | Aspergillus aculeatus |
Inhibitors | Comment | Organism | Structure |
---|---|---|---|
additional information | no inhibition by proteinaceous pectin methylesterase inhibitor isolated from kiwi fruit | Aspergillus aculeatus |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
41000 | - |
x * 41000, SDS-PAGE | 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 | - |
- |
- |
Purification (Comment) | Organism |
---|---|
- |
Aspergillus aculeatus |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
pectin + H2O | - |
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 | - |
? |
Subunits | Comment | Organism |
---|---|---|
? | x * 41000, SDS-PAGE | Aspergillus aculeatus |
Synonyms | Comment | Organism |
---|---|---|
pectin methylesterase | - |
Aspergillus aculeatus |
PME | - |
Aspergillus aculeatus |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
55 | - |
incubation at 55°C, atmospheric pressure an pH 4.5 for 10 min, more than 90% loss of activity, more than 75% of activity remaining after 30 min at 100 MPa | Aspergillus aculeatus |