Organism | UniProt | Comment | Textmining |
---|---|---|---|
Citrus sinensis | - |
- |
- |
Purification (Comment) | Organism |
---|---|
ammonium sulfate precipitation and NH-Sepharose 4B PME-inhibitor column chromatography | Citrus sinensis |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
pectin + H2O | - |
Citrus sinensis | methanol + pectate | - |
? |
Synonyms | Comment | Organism |
---|---|---|
pectin methyl esterase | - |
Citrus sinensis |
PME | - |
Citrus sinensis |
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 |