Any feedback?
Literature summary for 3.2.1.15 extracted from
- Effect of temperature and pressure on the combined action of purified tomato pectinmethylesterase and polygalacturonase in presence of pectin (2007), Enzyme Microb. Technol., 40, 1141-1146.
No PubMed abstract available
Activating Compound
| Activating Compound | Comment | Organism | Structure |
|---|---|---|---|
| additional information | tomato polygalacturonase activity is influenced indirectly by the presence of active tomato pectinmethylesterase and vice versa during thermal and high-pressure treatment | Solanum lycopersicum |
Application
| Application | Comment | Organism |
|---|---|---|
| food industry | to preserve or improve rheological properties of tomato based products, the combination of 40°C and 400MPa represents an optimal condition to reduce tomato PG activity while maintaining sufficient pectinmethylesterase activity | Solanum lycopersicum |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Solanum lycopersicum | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| 3.02fold | Solanum lycopersicum |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| fruit | red ripe tomatoes | Solanum lycopersicum | - |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| 5.59 | - |
crude extract | Solanum lycopersicum |
| 16.87 | - |
3.02fold purified enzyme | Solanum lycopersicum |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| pectin + H2O | apple pectin | Solanum lycopersicum | ? | - |
? |  |
| polygalacturonic acid + H2O | - |
Solanum lycopersicum | ? | - |
? | |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| PG2 | - |
Solanum lycopersicum |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 50 | - |
optimal temperature for activity of purified tomato PG in presence of highly esterified pectin and purified tomato pectinmethylesterase at atmospheric pressure | Solanum lycopersicum |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 4.4 | - |
optimal pH for activity of purified tomato PG in presence of highly esterified pectin and purified tomato pectinmethylesterase at atmospheric pressure | Solanum lycopersicum |
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
