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Literature summary for 3.1.1.11 extracted from

  • Koerner, B.; Zimmermann, G.; Berk, Z.
    Orange pectinesterase: purification, properties, and effect on cloud stability (1980), J. Food Sci., 45, 1203-1206.
No PubMed abstract available

Inhibitors

Inhibitors Comment Organism Structure
EDTA
-
Citrus sinensis
Polygalacturonate
-
Citrus sinensis

Organism

Organism UniProt Comment Textmining
Citrus sinensis
-
i.e. orange, shamouti and valencia varieties
-

Purification (Commentary)

Purification (Comment) Organism
-
Citrus sinensis

Source Tissue

Source Tissue Comment Organism Textmining
albedo low activity Citrus sinensis
-
flavedo low activity Citrus sinensis
-
juice low activity Citrus sinensis
-
pulp
-
Citrus sinensis
-

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
additional information
-
-
Citrus sinensis

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
additional information role of enzyme in juice clarification Citrus sinensis ?
-
?
pectin + H2O
-
Citrus sinensis methanol + pectate
-
?

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
60
-
-
Citrus sinensis

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
additional information
-
-
Citrus sinensis

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
7.5
-
-
Citrus sinensis