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Literature summary for 3.1.1.11 extracted from

  • Cameron, R.G.; Savary, B.J.; Hotchkiss, A.T.; Fishman, M.L.
    Isolation, characterization, and pectin-modifying properties of a thermally tolerant pectin methylesterase from Citrus sinensis var. Valencia (2005), J. Agric. Food Chem., 53, 2255-2260.
    View publication on PubMed
Search for more literature for 3.1.1.11

Activating Compound

Activating Compound Comment Organism Structure
NaCl highest activity at 50 mM NaCl Citrus sinensis

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
40800
-
 x * 40800, SDS-PAGE Citrus sinensis

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
-
 var. Valencia, heat stable activity assayed after heating samples for 2 min (chromatography samples) or 10 min (plant material) to 80°C
-

Posttranslational Modification

Posttranslational Modification Comment Organism
glycoprotein
-
 Citrus sinensis

Purification (Commentary)

Purification (Comment) Organism
from fruit rag tissue Citrus sinensis

Source Tissue

Source Tissue Comment Organism Textmining
flower
-
 Citrus sinensis
-
fruit rag tissue Citrus sinensis
-
vegetative cell
-
 Citrus sinensis
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
pectin + H2O citrus 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
-
 ?

Subunits

Subunits Comment Organism
? x * 40800, SDS-PAGE Citrus sinensis

Synonyms

Synonyms Comment Organism
pectin methylesterase
-
 Citrus sinensis
PME
-
 Citrus sinensis
thermally tolerant pectin methylesterase
-
 Citrus sinensis
TT-PME
-
 Citrus sinensis

pH Range

pH Minimum pH Maximum Comment Organism
4.5 9.5 at pH 4.5 no activity without added NaCl or in the presence of 25 mM NaCl, activity detected in the presence of 200 mM NaCl, at pH 6.5 no activity without added NaCl, activity detected in the presence of 25 or 200 mM NaCl, at pH 7.5 activity detected with and without added NaCl, at pH 9.5 maximum activity without added NaCl or in the presence of 25 mM NaCl, significantly lower activity in the presence of 200 mM NaCl Citrus sinensis

pI Value

Organism Comment pI Value Maximum pI Value
Citrus sinensis isoelectric focusing
-
 9.31