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Literature summary for 3.1.1.11 extracted from
- Impact of minimal heat-processing on pectin methylesterase and peroxidase activity in freshly squeezed Citrus juices (2011), Eur. Food Res. Technol., 232, 71-81.
Application
| Application | Comment | Organism |
|---|---|---|
| food industry | total pectin methylesterase activity is an indicator of freshness that is universally applicable to Citrus juices derived from orange, mandarin, and lemon or blends thereof | Citrus sinensis |
| food industry | total pectin methylesterase activity is an indicator of freshness that is universally applicable to Citrus juices derived from orange, mandarin, and lemon or blends thereof | Citrus limon |
| food industry | total pectin methylesterase activity is an indicator of freshness that is universally applicable to Citrus juices derived from orange, mandarin, and lemon or blends thereof | Citrus reticulata |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Citrus limon | - |
cultivars Verna and Primofiori | - |
| Citrus reticulata | - |
cultivars Marisol, Clemenules, Ortanique and Clemenvilla | - |
| Citrus sinensis | - |
cultivars Navelina, Salustiana, and Navelate | - |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| fruit juice | - |
Citrus sinensis | - |
| fruit juice | - |
Citrus limon | - |
| fruit juice | - |
Citrus reticulata | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| pectin + H2O | - |
Citrus sinensis | methanol + pectate | - |
? |  |
| pectin + H2O | - |
Citrus limon | methanol + pectate | - |
? | |
| pectin + H2O | - |
Citrus reticulata | methanol + pectate | - |
? | |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| pectin methylesterase | - |
Citrus sinensis |
| pectin methylesterase | - |
Citrus limon |
| pectin methylesterase | - |
Citrus reticulata |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 52 | 92 | total pectin methylesterase activity rapidly declines between 52 and 72°C after 12 s incubation. Heating at temperatures above 72°C for 12 s inactivates the thermo-labile pectin methylesterase isoenzymes almost completely | Citrus sinensis |
| 52 | 92 | total pectin methylesterase activity rapidly declines between 52 and 72°C after 12 s incubation. Heating at temperatures above 72°C for 12 s inactivates the thermo-labile pectin methylesterase isoenzymes almost completely | Citrus limon |
| 52 | 92 | total pectin methylesterase activity rapidly declines between 52 and 72°C after 12 s incubation. Heating at temperatures above 72°C for 12 s inactivates the thermo-labile pectin methylesterase isoenzymes almost completely | Citrus reticulata |
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Release 2023.1 (January 2023)
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