EC Number   |
Inhibitors |
Structure  |
|---|
   3.1.1.11 | more |
no inhibition by up to 10 mM spermidine at 30°C |
 |
| 3.1.1.11 | more |
no inhibition by proteinaceous pectin methylesterase inhibitor isolated from kiwi fruit |
|
| 3.1.1.11 | more |
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 |
|
| 3.1.1.11 | more |
effects of hormones and stresses on isozyme expression, overview |
|
| 3.1.1.11 | more |
a purified kiwi (Actinidia chinensis) pectin methylesterase inhibitor has no effect on the activity of the enzyme |
|
| 3.1.1.11 | more |
not inhibited by proteinaceous pectin methylesterase inhibitor from kiwi fruit |
|
| 3.1.1.11 | more |
10 mg/ml sucrose and 10 mg/ml coumaric acid have no effect on enzyme activity |
|
| 3.1.1.11 | more |
inhibition of the activation of the enzyme PME retardes the hydrolysis of pectin and texture softening during storage, e.g. by lowering pH and ethylene concentration |
|
| 3.1.1.11 | more |
analysis of the effect of high hydrostatic pressure treatment combined with moderate processing temperatures (25-50°C) on the inactivation of pectin methyl esterase in orange juice. The greatest reduction of pectin methyl esterase of 90.05% is obtained at 50°C and 500 MPa of pressure for 15 min, therefore, the pectin methyl esterase enzyme is highly resistant to the treatments by high hydrostatic pressure |
|
| 3.1.1.11 | more |
no inhibition by PME inhibitor from kiwi fruits |
|
