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Literature summary for 3.1.1.11 extracted from

  • Ciardiello, M.A.; Tamburrini, M.; Tuppo, L.; Carratore, V.; Giovane, A.; Mattei, B.; Camardella, L.
    Pectin methylesterase from kiwi and kaki fruits: Purification, characterization, and role of pH in the enzyme regulation and interaction with the kiwi proteinaceous inhibitor (2004), J. Agric. Food Chem., 52, 7700-7703.
    View publication on PubMed
Search for more literature for 3.1.1.11

Application

Application Comment Organism
food industry responsible for phase separation and cloud loss in fruit juice manufacturing Actinidia chinensis
food industry responsible for phase separation and cloud loss in fruit juice manufacturing Diospyros kaki

Localization

Localization Comment Organism GeneOntology No. Textmining
cell wall
-
 Actinidia chinensis 5618
-
soluble
-
 Diospyros kaki
-
-

Metals/Ions

Metals/Ions Comment Organism Structure
NaCl activating at 100 mM at pH under 7.0 Diospyros kaki
NaCl activating at 100 mM, especially at pH under 7.0 Actinidia chinensis

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
37000
-
 gel filtration Diospyros kaki
50000
-
 gel filtration Actinidia chinensis

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
pectin + H2O Actinidia chinensis involved in the regulation of the cell wall rigidity, key role in process of fruit ripening methanol + pectate
-
 ?
pectin + H2O Diospyros kaki involved in the regulation of the cell wall rigidity, key role in process of fruit ripening methanol + pectate
-
 ?

Organism

Organism UniProt Comment Textmining
Actinidia chinensis
-
-
-
Diospyros kaki
-
-
-

Posttranslational Modification

Posttranslational Modification Comment Organism
glycoprotein possible glycosylation concluded from the relatively high mass of the kiwi enzyme compared with other plant PMEs Actinidia chinensis

Purification (Commentary)

Purification (Comment) Organism
-
 Actinidia chinensis
-
 Diospyros kaki

Source Tissue

Source Tissue Comment Organism Textmining

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
1350
-
 pH 8.0, 20°C, 100 mM NaCl Diospyros kaki
1950
-
 pH 8.0, 20°C, no added NaCl Actinidia chinensis
2450
-
 pH 8.0, 20°C, 100 mM NaCl Actinidia chinensis

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
pectin + H2O citrus pectin Actinidia chinensis methanol + pectate
-
 ?
pectin + H2O citrus pectin Diospyros kaki methanol + pectate
-
 ?
pectin + H2O involved in the regulation of the cell wall rigidity, key role in process of fruit ripening Actinidia chinensis methanol + pectate
-
 ?
pectin + H2O involved in the regulation of the cell wall rigidity, key role in process of fruit ripening Diospyros kaki methanol + pectate
-
 ?

Subunits

Subunits Comment Organism
monomer 1 * 37000, SDS-PAGE, native mass by gel filtration Diospyros kaki
monomer 1 * 50000, SDS-PAGE, native mass by gel filtration Actinidia chinensis

Synonyms

Synonyms Comment Organism
pectin methylesterase
-
 Actinidia chinensis
pectin methylesterase
-
 Diospyros kaki
PME
-
 Actinidia chinensis
PME
-
 Diospyros kaki

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
6
-
 two pH optima Actinidia chinensis
6.5 7 two pH optima Diospyros kaki
8
-
 two pH optima Diospyros kaki
8 8.5 two pH optima Actinidia chinensis

pI Value

Organism Comment pI Value Maximum pI Value
Diospyros kaki isoelectric focusing
-
 6.7
Actinidia chinensis isoelectric focusing
-
 7.3