Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary for 3.1.1.11 extracted from

  • Uenal, M.U.e.; Sener, A.
    Extraction and characterization of pectin methylesterase from Alyanak apricot (Prunus armeniaca L) (2015), J. Food Sci. Technol., 52, 1194-1199 .
    View publication on PubMedView publication on EuropePMC

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
additional information
-
additional information Michaelis-Menten kinetics Prunus armeniaca
1.69
-
Pectin pH 7.5, 30°C Prunus armeniaca

Localization

Localization Comment Organism GeneOntology No. Textmining
cell wall
-
Prunus armeniaca 5618
-

Metals/Ions

Metals/Ions Comment Organism Structure
NaCl apricot PME activity is dependent on NaCl. With NaCl concentration increasing in the assay mixture, the PME activity increases gradually and reaches the maximum level at 0.15 M Prunus armeniaca

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
pectin + n H2O Prunus armeniaca
-
n methanol + pectate
-
?

Organism

Organism UniProt Comment Textmining
Prunus armeniaca A0A0N9LQL8
-
-

Purification (Commentary)

Purification (Comment) Organism
native enzyme from fruits partially by ammonium sufate fractionation and dialysis Prunus armeniaca

Source Tissue

Source Tissue Comment Organism Textmining
fruit
-
Prunus armeniaca
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
pectin + n H2O
-
Prunus armeniaca n methanol + pectate
-
?
pectin + n H2O substrate is apple pectin Prunus armeniaca n methanol + pectate
-
?

Synonyms

Synonyms Comment Organism
pectin methylesterase
-
Prunus armeniaca
PME
-
Prunus armeniaca

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
60
-
-
Prunus armeniaca

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
30 70 the enzyme is completely stable at 40°C for 10 min, shows over 50% activity in the range of 30-45°C, and loses all of its activity at 80°C after 10 min, t1/2 at 60°C, 65°C, and 79°C is 18.9 min, 5.4 min, and 2.2 min, respectively, thermal inactivation kinetics Prunus armeniaca

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
7.5
-
-
Prunus armeniaca

pH Range

pH Minimum pH Maximum Comment Organism
6.5 9 over 50% of maximal activity within this range Prunus armeniaca
7 8 over 70% of maximal activity in a narrow pH range with the maximal activity occurring at pH 7.5, whereas enzyme activity at lower and higher pH values is very low Prunus armeniaca