Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary for 3.1.1.11 extracted from

  • Manabe, M.
    Purification and properties of Citrus natsudaidai pectinesterase (1973), Agric. Biol. Chem., 37, 1487-1491.
No PubMed abstract available

Organism

Organism UniProt Comment Textmining
Citrus natsudaidai
-
-
-

Purification (Commentary)

Purification (Comment) Organism
-
Citrus natsudaidai

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
pectin + H2O
-
Citrus natsudaidai methanol + pectate
-
?

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
50
-
10 min, pH 8.0, about 45% loss of activity Citrus natsudaidai
50
-
240 min, pH 5.0, 1 h, 50% loss of activity Citrus natsudaidai
50
-
10 min, pH 3.0 or 10.0, complete inactivation Citrus natsudaidai

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
8
-
-
Citrus natsudaidai

pH Range

pH Minimum pH Maximum Comment Organism
6 10 about 70% of maximal activity at pH 6.0 and at pH 10.0 Citrus natsudaidai