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Literature summary for 3.1.1.11 extracted from

  • Hirsch, A.R.; Foerch, K.; Neidhart, S.; Wolf, G.; Carle, R.
    Effects of thermal treatments and storage on pectin methylesterase and peroxidase activity in freshly squeezed orange juice (2008), J. Agric. Food Chem., 56, 5691-5699.
    View publication on PubMed

Application

Application Comment Organism
food industry inhibition of pectin methylesterase directly after juice extraction is crucial in the production of storable citrus juice products Citrus sinensis

Localization

Localization Comment Organism GeneOntology No. Textmining
cell wall
-
Citrus sinensis 5618
-

Organism

Organism UniProt Comment Textmining
Citrus sinensis
-
cultivar Valencia
-

Source Tissue

Source Tissue Comment Organism Textmining
endocarp
-
Citrus sinensis
-
fruit juice
-
Citrus sinensis
-
mesocarp
-
Citrus sinensis
-

Storage Stability

Storage Stability Organism
4°C, enzyme in freshly squeezed orange juice, 62 days, the total enzyme activity remains nearly constant irrespective of the previous thermal treatment Citrus sinensis

Substrates and Products (Substrate)

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

Synonyms

Synonyms Comment Organism
pectin methylesterase
-
Citrus sinensis

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
42 62 freshly squeezed orange juices processed at temperatures of 62°C or above are characterized by minor residual enzyme activities, the juice processed at 52°C with a residual enzyme activity of 33.8% is hardly inferior in terms of cloud stability within the first 14 days, after the juice is processed at 42°C rapid clarification occurs within the first 8 days consistent with undetectable enzyme deactivation Citrus sinensis