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Literature summary extracted from

  • Verlent, I.; Hendrickx, M.; Verbeyst, L.; Van Loey, A.
    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

EC Number Activating Compound Comment Organism Structure
3.1.1.11 additional information the pectinmethylesterase catalyzes pectin de-esterification accelerates by increasing pressure up to 200 MPa in presence of tomato polygalacturonase, higher pressures diminished the tomato pectinmethylesterase activity becoming even lower as compared to atmospheric pressure Solanum lycopersicum
3.2.1.15 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

EC Number Application Comment Organism
3.2.1.15 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

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.1.1.11 additional information the pectinmethylesterase catalyzes pectin de-esterification accelerates by increasing pressure up to 200 MPa in presence of tomato polygalacturonase, higher pressures diminished the tomato pectinmethylesterase activity becoming even lower as compared to atmospheric pressure Solanum lycopersicum

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
-
-
-
3.2.1.15 Solanum lycopersicum
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.1.1.11 native enzyme partially, 5.8fold by cation exchange chromatography Solanum lycopersicum
3.2.1.15 3.02fold Solanum lycopersicum

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.1.1.11 fruit
-
 Solanum lycopersicum
-
3.2.1.15 fruit red ripe tomatoes Solanum lycopersicum
-

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 26.96
-
 partially purified enzyme, at pH 7.0, 22°C Solanum lycopersicum
3.2.1.15 5.59
-
 crude extract Solanum lycopersicum
3.2.1.15 16.87
-
 3.02fold purified enzyme Solanum lycopersicum

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.1.1.11 additional information the pectinmethylesterase catalyzes pectin de-esterification accelerates by increasing pressure up to 200 MPa in presence of tomato polygalacturonase Solanum lycopersicum ?
-
 ?
3.1.1.11 pectin + H2O
-
 Solanum lycopersicum methanol + pectate
-
 ?
3.2.1.15 pectin + H2O apple pectin Solanum lycopersicum ?
-
 ?
3.2.1.15 polygalacturonic acid + H2O
-
 Solanum lycopersicum ?
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.1.1.11 pectinmethylesterase
-
 Solanum lycopersicum
3.1.1.11 PME
-
 Solanum lycopersicum
3.2.1.15 PG2
-
 Solanum lycopersicum

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.1.1.11 50 60 at atmospheric pressure to 300 MPa Solanum lycopersicum
3.2.1.15 50
-
 optimal temperature for activity of purified tomato PG in presence of highly esterified pectin and purified tomato pectinmethylesterase at atmospheric pressure Solanum lycopersicum

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.1.1.11 30 70 PME activity during isobaric-isothermal treatment, overview Solanum lycopersicum

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.1.1.11 4.4
-
-
 Solanum lycopersicum
3.2.1.15 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