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Literature summary for 3.1.1.11 extracted from

  • Plaza, L.; Duvetter, T.; Van der Plancken, I.; Meersman, F.; Van Loey, A.; Hendrickx, M.
    Influence of environmental conditions on thermal stability of recombinant Aspergillus aculeatus pectinmethylesterase (2008), Food Chem., 111, 912-920.
    View publication on PubMed
Search for more literature for 3.1.1.11

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
41000
-
 SDS-PAGE Aspergillus aculeatus

Organism

Organism UniProt Comment Textmining
Aspergillus aculeatus
-
-
-

Purification (Commentary)

Purification (Comment) Organism
Superdex-75 gel filtration Aspergillus aculeatus

Substrates and Products (Substrate)

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

Synonyms

Synonyms Comment Organism
Novoshape commercial preparation Aspergillus aculeatus
pectinmethylesterase
-
 Aspergillus aculeatus
PME
-
 Aspergillus aculeatus

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
55 60 at pH 5.0 and a high ionic strength (0.5 M), the enzyme shows a high thermostability (inactivation at temperatures above 60°C), an enhancement of its heat stability is observed at pH 7.0 and temperatures above 55°C, addition of NaCl increases the thermal stability at pH 5.0 and 7.0, while addition of CaCl2 has no influence, regarding the thermal stability in the presence of NaCl at neutral pH, there is complete inactivation at 65°C and no increase of stability at temperatures above 65°C, adding sugars and adding polyols has a positive effect on heat stability Aspergillus aculeatus

pH Stability

pH Stability pH Stability Maximum Comment Organism
5 7 at both sides of this pH range the stability decreases slightly Aspergillus aculeatus