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Literature summary for 3.1.1.11 extracted from

  • Tribess, T.B.; Tadini, C.C.
    Inactivation kinetics of pectin methylesterase in orange juice as a function of pH and temperature/time process conditions (2006), J. Sci. Food Agric., 86, 1328-1335.
    View publication on PubMed

Application

Application Comment Organism
food industry PME has a higher thermal resistance than the bacteria and yeasts existing in orange juice, therefore its inactivation is used as a parameter to define the time/temperature combination of the thermal process of pasteurisation of orange juice, which is necessary to prevent spoilage, overview Citrus aurantiifolia
food industry PME has a higher thermal resistance than the bacteria and yeasts existing in orange juice, therefore its inactivation is used as a parameter to define the time/temperature combination of the thermal process of pasteurisation of orange juice, which is necessary to prevent spoilage, overview Citrus aurantium

Natural Substrates/ Products (Substrates)

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

Organism

Organism UniProt Comment Textmining
Citrus aurantiifolia
-
several isozymes
-
Citrus aurantium
-
several isozymes
-

Source Tissue

Source Tissue Comment Organism Textmining
fruit
-
Citrus aurantiifolia
-
fruit
-
Citrus aurantium
-
juice
-
Citrus aurantiifolia
-
juice
-
Citrus aurantium
-

Substrates and Products (Substrate)

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

Synonyms

Synonyms Comment Organism
pectin methylesterase
-
Citrus aurantiifolia
pectin methylesterase
-
Citrus aurantium
PME
-
Citrus aurantiifolia
PME
-
Citrus aurantium

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
60 90 kinetic model for thermal inactivation of multiple PME, kinetics, at pH 3.5-4.5, overview Citrus aurantiifolia
60 90 kinetic model for thermal inactivation of multiple PME, kinetics, at pH 3.5-4.5, overview Citrus aurantium

pH Range

pH Minimum pH Maximum Comment Organism
3.5 4.5
-
Citrus aurantiifolia
3.5 4.5
-
Citrus aurantium