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Literature summary extracted from

  • Guiavarc'h, Y.; Sila, D.; Duvetter, T.; Van Loey, A.; Hendrickx, M.
    Influence of sugars and polyols on the thermal stability of purified tomato and cucumber pectinmethylesterases: a basis for TTI development (2003), Enzyme Microb. Technol., 33, 544-555.
No PubMed abstract available

Organism

EC Number Organism UniProt Comment Textmining
3.1.1.11 Cucumis sativa
-
Pepino Almerica
-
3.1.1.11 Solanum lycopersicum
-
Flandria prince
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.1.1.11
-
Solanum lycopersicum
3.1.1.11
-
Cucumis sativa

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.1.1.11 19.76
-
-
Solanum lycopersicum

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.1.1.11 22.5
-
assay at Solanum lycopersicum
3.1.1.11 30
-
assay at Cucumis sativa

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.1.1.11 60 80 maximal thermostability in Bis-Tris buffer, pH 6.7, supplemented with 60% glycerol and 1.25 M NaCl Cucumis sativa
3.1.1.11 60 80 maximal thermostability in citrate buffer, pH 4.5, supplemented with 50% glycerol, addition of sucrose and trehalose increase thermal stability Solanum lycopersicum

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.1.1.11 6 7 maximum stability Cucumis sativa