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Literature summary for 3.1.1.11 extracted from

  • Leite, K.M.d.S.C.; Tadiotti, A.C.; Baldochi, D.; Oliveira, O.M.M.F.
    Partial purification, heat stability and kinetic characterization of the pectinmethylesterase from Brazilian guava, Paluma cultivars (2005), Food Chem., 94, 565-572.
No PubMed abstract available
Search for more literature for 3.1.1.11

Application

Application Comment Organism
food industry one of the most important enzymes in the industrialization and preservation of fruits, juices or other industrial products that involve the presence or absence of intact pectin Psidium guajava

Metals/Ions

Metals/Ions Comment Organism Structure
NaCl highest activity at 0.15 M Psidium guajava

Natural Substrates/ Products (Substrates)

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

Organism

Organism UniProt Comment Textmining
Psidium guajava
-
 cultivar Paluma
-

Purification (Commentary)

Purification (Comment) Organism
partial Psidium guajava

Source Tissue

Source Tissue Comment Organism Textmining
fruit
-
 Psidium guajava
-

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
15.67
-
 partially purified enzyme, pH 8., 50°C Psidium guajava

Substrates and Products (Substrate)

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

Synonyms

Synonyms Comment Organism
pectin methylesterase
-
 Psidium guajava
PME
-
 Psidium guajava

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
75 85
-
 Psidium guajava

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
50 98 no loss of activity within 60 min Psidium guajava
75
-
 increase in activity after 30 min of incubation Psidium guajava
90
-
 slight loss of activity within the first 4 h of incubation, then activity increases and remains high until at least 8 h of total incubation time Psidium guajava
106 125 only slight loss of activity when incubated for 5 min Psidium guajava

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
8.5
-
-
 Psidium guajava

pH Range

pH Minimum pH Maximum Comment Organism
7.5 9.5
-
 Psidium guajava