Literature summary for 3.1.1.11 extracted from

Castro, S.M.; Van Loey, A.; Saraiva, J.A.; Smout, C.; Hendrickx, M.
Activity and process stability of purified green pepper (Capsicum annuum) pectin methylesterase (2004), J. Agric. Food Chem., 52, 5724-5729.

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General Stability

General Stability	Organism
pressure stable up to 600 MPa, loss of activity at 700 and 800 MPa	Capsicum annuum

Localization

Localization	Comment	Organism	GeneOntology No.	Textmining
cell wall	ionically bound to cell wall	Capsicum annuum	5618	-

Metals/Ions

Metals/Ions	Comment	Organism	Structure
NaCl	0.13 M NaCl required for optimum activity	Capsicum annuum

Molecular Weight [Da]

Molecular Weight [Da]	Molecular Weight Maximum [Da]	Comment	Organism
33000	-	x * 33000, SDS-PAGE, two different bands detected by SDS-PAGE	Capsicum annuum
37000	-	x * 37000, SDS-PAGE, two different bands detected by SDS-PAGE	Capsicum annuum

Natural Substrates/ Products (Substrates)

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

Organism

Organism	UniProt	Comment	Textmining
Capsicum annuum	-	-	-

Purification (Commentary)

Purification (Comment)	Organism
-	Capsicum annuum

Source Tissue

Source Tissue	Comment	Organism	Textmining
fruit	-	Capsicum annuum	-

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg]	Specific Activity Maximum [µmol/min/mg]	Comment	Organism
242.5	-	purified enzyme, pH 7.0, 22°C	Capsicum annuum

Substrates and Products (Substrate)

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

Subunits

Subunits	Comment	Organism
?	x * 33000, SDS-PAGE, two different bands detected by SDS-PAGE	Capsicum annuum
?	x * 37000, SDS-PAGE, two different bands detected by SDS-PAGE	Capsicum annuum

Synonyms

Synonyms	Comment	Organism
pectin methylesterase	-	Capsicum annuum

Temperature Optimum [°C]

Temperature Optimum [°C]	Temperature Optimum Maximum [°C]	Comment	Organism
52.5	55	at pH 7, sharp optimum	Capsicum annuum

Temperature Range [°C]

Temperature Minimum [°C]	Temperature Maximum [°C]	Comment	Organism
20	70	rapid increase of activity between 30 and 40°C, rapid loss of activity above 55°C	Capsicum annuum

Temperature Stability [°C]

Temperature Stability Minimum [°C]	Temperature Stability Maximum [°C]	Comment	Organism
55	-	rapid inactivation at temperatures above 55°C	Capsicum annuum
60	-	50% of activity lost within 5 min	Capsicum annuum
68	-	more than 90% of activity lost within 5 min	Capsicum annuum
70	-	complete loss of activity within 5 min	Capsicum annuum

pH Optimum

pH Optimum Minimum	pH Optimum Maximum	Comment	Organism
7.5	-	at 22°C	Capsicum annuum

pH Range

pH Minimum	pH Maximum	Comment	Organism
4.5	9	rapid increase of activity between pH 4.5-6.5, low loss of activity at pH values above 7.5, 83% of maximum activity at pH 9.0	Capsicum annuum

pI Value

Organism	Comment	pI Value Maximum	pI Value
Capsicum annuum	isoelectric focusing, several bands with pI values of 6.1, 6.3, 7.5, 7.9, and >9.3 detected	9.3	6

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Release 2023.1 (January 2023)