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Literature summary for 3.1.1.11 extracted from

  • Sampedro, F.; Rodrigo, D.; Hendrickx, M.
    Inactivation kinetics of pectin methyl esterase under combined thermal-high pressure treatment in an orange juice-milk beverage (2008), J. Food Eng., 86, 133-139.
No PubMed abstract available

Organism

Organism UniProt Comment Textmining
Citrus sinensis
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-
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Purification (Commentary)

Purification (Comment) Organism
ammonium sulfate precipitation and NH-Sepharose 4B PME-inhibitor column chromatography Citrus sinensis

Substrates and Products (Substrate)

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

Synonyms

Synonyms Comment Organism
pectin methyl esterase
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Citrus sinensis
PME
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Citrus sinensis

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
50 91 In the case of orange pectin methyl esterase no inactivation is achieved below 50°C and around 8% remaining activity is found at 83°C. As for inactivation of purified orange PME around 6% remaining activity is found at 72.5°C. In orange juice-milk based beverages from 65 to 72.5°C only the labile pectin methyl esterase fraction is inactivated whereas the stable fraction does not inactivate. It is necessary to increase the temperature to 90°C for 1 min to inactivate the stable fraction. As for pectin methyl esterase inactivation in the orange juice-milk based beverage, no inactivation is found below 63°C for 5 min and around 3.5% remaining activity is found at 91°C. Citrus sinensis