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Literature summary extracted from

  • Ozler, A.; Karakus, E.; Pekyardimci, S.
    Purification and biochemical characteristics of pectinesterase from Malatya apricot (Prunus armeniaca L.) (2008), Prep. Biochem. Biotechnol., 38, 358-375.
    View publication on PubMed

Activating Compound

EC Number Activating Compound Comment Organism Structure
3.1.1.11 ascorbic acid
-
 Prunus armeniaca
3.1.1.11 CaCl2
-
 Prunus armeniaca
3.1.1.11 KCl
-
 Prunus armeniaca

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.1.1.11 EDTA
-
 Prunus armeniaca
3.1.1.11 Iodine
-
 Prunus armeniaca
3.1.1.11 Lauryl sulfate
-
 Prunus armeniaca
3.1.1.11 Silver nitrate
-
 Prunus armeniaca
3.1.1.11 sodium carbonate
-
 Prunus armeniaca

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.1.1.11 0.77
-
 Pectin
-
 Prunus armeniaca

Organism

EC Number Organism UniProt Comment Textmining
3.1.1.11 Prunus armeniaca
-
 Malatya apricot
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.1.1.11 ammonium sulfate precipitation, dialysis, and DEAE-Sephadex gel filtration Prunus armeniaca

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.1.1.11 pulp
-
 Prunus armeniaca
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.1.1.11 pectin + H2O
-
 Prunus armeniaca methanol + pectate
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.1.1.11 60
-
-
 Prunus armeniaca

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.1.1.11 70
-
 activity decreases at temperatures above 70°C Prunus armeniaca

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.1.1.11 9
-
-
 Prunus armeniaca