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Literature summary for 3.1.1.11 extracted from
- Comparative Study of the inactivation kinetics of pectin methylesterase in tomato juice and purified form (2002), Biotechnol. Prog., 18, 739-744.
General Stability
| General Stability | Organism |
|---|---|
| purified enzyme is more heat-stable than enzyme in fruit juice, enzyme is pressure-stable between 550 and 700 Mpa | Solanum lycopersicum |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 33600 | - |
SDS-PAGE | Solanum lycopersicum |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| pectin + H2O | Solanum lycopersicum | - |
methanol + pectate | - |
? |  |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Solanum lycopersicum | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
- |
Solanum lycopersicum |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| fruit | - |
Solanum lycopersicum | - |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| 26.68 | - |
- |
Solanum lycopersicum |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| pectin + H2O | - |
Solanum lycopersicum | methanol + pectate | - |
? | |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 55 | - |
- |
Solanum lycopersicum |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 55 | 80 | z-values for thermal inactivation range from 5 to 6.5 °C, z-value: temperature increase necessary to obtain a 10fold decrease of the time needed for 90% reduction of enzyme activity | Solanum lycopersicum |
| 70 | 90 | z-values for thermal inactivation range from 15 to 24 °C, purified enzyme, z-value: temperature increase necessary to obtain a 10fold decrease of the time needed for 90% reduction of enzyme activity | Solanum lycopersicum |
| 73 | 88 | z-values for thermal inactivation range from 11 to 27.8 °C, enzyme from tomato juice, z-value: temperature increase necessary to obtain a 10fold decrease of the time needed for 90% reduction of enzyme activity | Solanum lycopersicum |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 8 | - |
- |
Solanum lycopersicum |
pI Value
| Organism | Comment | pI Value Maximum | pI Value |
|---|---|---|---|
| Solanum lycopersicum | above, isoelectric focusing pH range pH 3-10 | - |
9.3 |
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Release 2023.1 (January 2023)
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