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 | Comment | Organism | GeneOntology No. | Textmining |
---|---|---|---|---|
extracellular | - |
Citrus sinensis | - |
- |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
pectin + n H2O | Citrus sinensis | - |
n methanol + pectate | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Citrus sinensis | - |
- |
- |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
fruit juice | - |
Citrus sinensis | - |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
pectin + n H2O | - |
Citrus sinensis | n methanol + pectate | - |
? |
Synonyms | Comment | Organism |
---|---|---|
pectin methyl esterase | - |
Citrus sinensis |
PME | - |
Citrus sinensis |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
22 | - |
assay at | Citrus sinensis |
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 Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
7 | - |
assay at | Citrus sinensis |