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Literature summary for 3.1.1.11 extracted from

  • Savary, B.J.; Hotchkiss, A.T.; Cameron, R.G.
    Characterization of a salt-independent pectin methylesterase purified from valencia orange peel (2002), J. Agric. Food Chem., 50, 3553-3558.
    View publication on PubMed

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
34000
-
SDS-PAGE Citrus sinensis

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
pectin + H2O Citrus sinensis
-
methanol + pectate
-
?

Organism

Organism UniProt Comment Textmining
Citrus sinensis
-
var. Valencia, orange
-

Source Tissue

Source Tissue Comment Organism Textmining
peel
-
Citrus sinensis
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
citrus pectin + H2O
-
Citrus sinensis methanol + citrus pectate
-
?
pectin + H2O
-
Citrus sinensis methanol + pectate
-
?

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
55 60
-
Citrus sinensis

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
55
-
almost 50% loss of activity after 5 min Citrus sinensis
65
-
complete loss of activity after 5 min Citrus sinensis

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
6
-
presence of 1.2% NaCl Citrus sinensis
9
-
absence of NaCl Citrus sinensis

pI Value

Organism Comment pI Value Maximum pI Value
Citrus sinensis isoelectric focusing
-
9.2