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Literature summary for 3.1.1.11 extracted from
- Purification and properties of pectin methylesterase from mandarin orange fruit. (1992), J. Agric. Food Chem., 40, 591-593.
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 37000 | - |
gel filtration | Citrus nobilis |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Citrus nobilis | - |
i.e. mandarin | - |
Posttranslational Modification
| Posttranslational Modification | Comment | Organism |
|---|---|---|
| side-chain modification | glycoprotein | Citrus nobilis |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
- |
Citrus nobilis |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| additional information | - |
- |
Citrus nobilis |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| pectin + H2O | - |
Citrus nobilis | methanol + pectate | - |
? |  |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| monomer | 1 * 37000, SDS-PAGE | Citrus nobilis |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 62 | - |
1 min, 50% inactivation | Citrus nobilis |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 9 | - |
around | Citrus nobilis |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 7.5 | 11 | pH 7.5: about 50% of maximal activity, pH 11.0: about 85% of maximal activity | Citrus nobilis |
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