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Literature summary for 3.1.1.11 extracted from

  • Riener, J.; Noci, F.; Cronin, D.A.; Morgan, D.J.; Lyng, J.G.
    Combined effect of temperature and pulsed electric fields on pectin methyl esterase inactivation in red grapefruit juice (Citrus paradisi) (2009), Eur. Food Res. Technol., 228, 373-379.
    View publication on PubMed

General Stability

General Stability Organism
the highest level of inactivation of PME (96.8%) is obtained using a combination of preheating to 50°C and a pulsed electric fields treatment time of 0.1 ms at 40 kV/cm Citrus x paradisi

Organism

Organism UniProt Comment Textmining
Citrus x paradisi
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variety star ruby
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Source Tissue

Source Tissue Comment Organism Textmining
fruit juice
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Citrus x paradisi
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Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
pectin + H2O citrus pectin Citrus x paradisi methanol + pectate
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Synonyms

Synonyms Comment Organism
pectin methyl esterase
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Citrus x paradisi
PME
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Citrus x paradisi

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
50 60 thermal inactivation at 50°C for 1 and 2 min, shows a PME relative activity of 20 and 15% respectively, there is virtually no reduction of the relative activity of the enzyme heated to 60°C for 30 s Citrus x paradisi