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Literature summary for 3.1.1.11 extracted from

  • Ly-Nguyen, B.; Van Loey, A.M.; Smout, C.; Verlent, I.; Duvetter, T.; Hendrickx, M.E.
    Effect of mild-heat and high-pressure processing on banana pectin methylesterase: a kinetic study (2003), J. Agric. Food Chem., 51, 7974-7979.
    View publication on PubMed

General Stability

General Stability Organism
at lower pressure of 300-400 MPa and higher temperatures of above 64°C an antagonistic effect of pressure and heat is observed, high pressure prevents inactivation Musa acuminata

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
pectin + H2O Musa acuminata
-
methanol + pectate
-
?

Organism

Organism UniProt Comment Textmining
Musa acuminata
-
cv. Canendish, banana
-
Musa domestica
-
cv. Canendish, banana
-

Purification (Commentary)

Purification (Comment) Organism
-
Musa acuminata

Substrates and Products (Substrate)

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

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
64
-
inactivation above at atmospheric pressure Musa acuminata