EC Number | Activating Compound | Comment | Organism | Structure |
---|---|---|---|---|
3.1.1.11 | additional information | low-temperature blanching of vegetables activates PME, which demethylates cell wall pectins and improves tissue firmness | Phaseolus vulgaris | |
3.1.1.11 | additional information | low-temperature blanching of vegetables activates PME, which demethylates cell wall pectins and improves tissue firmness | Solanum lycopersicum |
EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
3.1.1.11 | EDTA | partial inhibition at 10 mM; slight inhibition | Phaseolus vulgaris |
EC Number | Metals/Ions | Comment | Organism | Structure |
---|---|---|---|---|
3.1.1.11 | Ca2+ | activates | Phaseolus vulgaris | |
3.1.1.11 | Ca2+ | activating | Phaseolus vulgaris |
EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.1.1.11 | pectin + H2O | Solanum lycopersicum | involved in the regulation of the cell wall rigidity | methanol + pectate | - |
? | |
3.1.1.11 | pectin + H2O | Phaseolus vulgaris | involved in the regulation of the cell wall rigidity, key role in process of fruit ripening | methanol + pectate | - |
? | |
3.1.1.11 | pectin + H2O | Phaseolus vulgaris | low-temperature blanching of vegetables activates PME, which demethylates cell wall pectins and improves tissue firmness | methanol + pectate | - |
? | |
3.1.1.11 | pectin + H2O | Solanum lycopersicum | low-temperature blanching of vegetables activates PME, which demethylates cell wall pectins and improves tissue firmness | methanol + pectate | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.1.1.11 | Phaseolus vulgaris | - |
- |
- |
3.1.1.11 | Phaseolus vulgaris | - |
green bean | - |
3.1.1.11 | Solanum lycopersicum | - |
- |
- |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
3.1.1.11 | fruit | - |
Phaseolus vulgaris | - |
3.1.1.11 | fruit | - |
Solanum lycopersicum | - |
3.1.1.11 | pericarp | - |
Solanum lycopersicum | - |
3.1.1.11 | pod | - |
Phaseolus vulgaris | - |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.1.1.11 | pectin + H2O | - |
Phaseolus vulgaris | methanol + pectate | - |
? | |
3.1.1.11 | pectin + H2O | - |
Solanum lycopersicum | methanol + pectate | - |
? | |
3.1.1.11 | pectin + H2O | apple pectin | Phaseolus vulgaris | methanol + pectate | - |
? | |
3.1.1.11 | pectin + H2O | apple pectin | Solanum lycopersicum | methanol + pectate | - |
? | |
3.1.1.11 | pectin + H2O | involved in the regulation of the cell wall rigidity | Solanum lycopersicum | methanol + pectate | - |
? | |
3.1.1.11 | pectin + H2O | involved in the regulation of the cell wall rigidity, key role in process of fruit ripening | Phaseolus vulgaris | methanol + pectate | - |
? | |
3.1.1.11 | pectin + H2O | low-temperature blanching of vegetables activates PME, which demethylates cell wall pectins and improves tissue firmness | Phaseolus vulgaris | methanol + pectate | - |
? | |
3.1.1.11 | pectin + H2O | low-temperature blanching of vegetables activates PME, which demethylates cell wall pectins and improves tissue firmness | Solanum lycopersicum | methanol + pectate | - |
? |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
3.1.1.11 | pectin methylesterase | - |
Phaseolus vulgaris |
3.1.1.11 | pectin methylesterase | - |
Solanum lycopersicum |
3.1.1.11 | PME | - |
Phaseolus vulgaris |
3.1.1.11 | PME | - |
Solanum lycopersicum |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.1.1.11 | 60 | - |
- |
Phaseolus vulgaris |
3.1.1.11 | 65 | - |
- |
Solanum lycopersicum |
EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.1.1.11 | 23 | - |
no methanol production in whole green beans | Phaseolus vulgaris |
3.1.1.11 | 25 | 65 | the rate of de-esterification increases substantially with increasing temperature | Solanum lycopersicum |
3.1.1.11 | 35 | 65 | highest activity detected at 65°C | Phaseolus vulgaris |
3.1.1.11 | 35 | 65 | highest activity detected at 65°C | Solanum lycopersicum |
3.1.1.11 | 45 | 65 | very low activity below 45°C | Phaseolus vulgaris |
3.1.1.11 | 50 | - |
heating intact beans to 50°C causes PME activation and enzyme remains active even at 23°C | Phaseolus vulgaris |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.1.1.11 | 60 | - |
15 min stable, loss of activity after 15 min | Solanum lycopersicum |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.1.1.11 | 7.5 | - |
assay at | Phaseolus vulgaris |
3.1.1.11 | 7.5 | - |
assay at | Solanum lycopersicum |