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Literature summary for 3.1.1.11 extracted from
- Effects of high hydrostatic pressure and temperature increase on Escherichia coli spp. and pectin methyl esterase inactivation in orange juice (2016), Food Sci. Technol. Int., 22, 173-180 .
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| additional information | analysis of the effect of high hydrostatic pressure treatment combined with moderate processing temperatures (25-50°C) on the inactivation of pectin methyl esterase in orange juice. The greatest reduction of pectin methyl esterase of 90.05% is obtained at 50°C and 500 MPa of pressure for 15 min, therefore, the pectin methyl esterase enzyme is highly resistant to the treatments by high hydrostatic pressure | Citrus sinensis |
Localization
| Localization | Comment | Organism | GeneOntology No. | Textmining |
|---|---|---|---|---|
| extracellular | - |
Citrus sinensis | - |
- |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| pectin + n H2O | Citrus sinensis | - |
n methanol + pectate | - |
? |  |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Citrus sinensis | - |
- |
- |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| fruit juice | - |
Citrus sinensis | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| pectin + n H2O | - |
Citrus sinensis | n 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 |
|---|---|---|---|
| 22 | - |
assay at | Citrus sinensis |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 30 | 50 | extracellular enzyme in orange juice, loss of about 70% activity at 30-40°C, inactivation after 5 min, thermal inactivation kinetics, overview | Citrus sinensis |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 7 | - |
assay at | Citrus sinensis |
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Release 2023.1 (January 2023)
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