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Literature summary extracted from
- Kinetics of the pectin methylesterase catalyzed de-esterification of pectin in frozen food model systems (2002), Biotechnol. Prog., 18, 221-228.
Natural Substrates/ Products (Substrates)
| EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.1.1.11 | pectin + H2O | Solanum lycopersicum | - |
methanol + pectate | - |
? |  |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.1.1.11 | Solanum lycopersicum | - |
- |
- |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.1.1.11 | pectin + H2O | - |
Solanum lycopersicum | methanol + pectate | - |
? | |
Temperature Range [°C]
| EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.11 | -10 | - |
sharp increase in reaction rate as the temperature approaches the melting temperature, fructose, maltodextrin and sucrose enhance this effect | Solanum lycopersicum |
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Release 2023.1 (January 2023)
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