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Literature summary for 3.1.1.11 extracted from
- Endogenous synthesis of coenzyme Q in eukaryotes (2007), Mitochondrion, 7, 62-71.
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Citrus sinensis | - |
- |
- |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| pectin + H2O | gelling properties of commercial pectins after PME treatment are characterized. The final degree of esterification of the high- and low-methoxy pectins reaches 6% after the PME treatment, while deesterification of low-methoxy amidated pectin stops at 18%. Deesterification of high-methoxy pectin is tailored to be 40%, which is equivalent to the deesterification of commercial low-methoxy pectin. The pectin gel with relatively high peak molecular weight and low deesterification, which is produced from high-methoxy pectin, exhibits the greatest hardness, gumminess, chewiness, and resilience. The hardness of low-methoxy amidated pectin increases over 300% after PME deesterification | Citrus sinensis | methanol + pectate | - |
? |  |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| pectin methyl esterase | - |
Citrus sinensis |
| PME | - |
Citrus sinensis |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 30 | - |
assay at | Citrus sinensis |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 6.8 | - |
assay at | Citrus sinensis |
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Release 2023.1 (January 2023)
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