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Literature summary extracted from

  • Anthon, G.E.; Barrett, D.M.
    Characterization of the temperature activation of pectin methylesterase in green beans and tomatoes (2006), J. Agric. Food Chem., 54, 204-211.
    View publication on PubMed

Activating Compound

EC Number Activating Compound Comment Organism Structure
3.1.1.11 additional information low-temperature blanching of vegetables activates PME, which demethylates cell wall pectins and improves tissue firmness Phaseolus vulgaris
3.1.1.11 additional information low-temperature blanching of vegetables activates PME, which demethylates cell wall pectins and improves tissue firmness Solanum lycopersicum

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.1.1.11 EDTA partial inhibition at 10 mM; slight inhibition Phaseolus vulgaris

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.1.1.11 Ca2+ activates Phaseolus vulgaris
3.1.1.11 Ca2+ activating Phaseolus vulgaris

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.1.1.11 pectin + H2O Solanum lycopersicum involved in the regulation of the cell wall rigidity methanol + pectate
-
?
3.1.1.11 pectin + H2O Phaseolus vulgaris involved in the regulation of the cell wall rigidity, key role in process of fruit ripening methanol + pectate
-
?
3.1.1.11 pectin + H2O Phaseolus vulgaris low-temperature blanching of vegetables activates PME, which demethylates cell wall pectins and improves tissue firmness methanol + pectate
-
?
3.1.1.11 pectin + H2O Solanum lycopersicum low-temperature blanching of vegetables activates PME, which demethylates cell wall pectins and improves tissue firmness methanol + pectate
-
?

Organism

EC Number Organism UniProt Comment Textmining
3.1.1.11 Phaseolus vulgaris
-
-
-
3.1.1.11 Phaseolus vulgaris
-
green bean
-
3.1.1.11 Solanum lycopersicum
-
-
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.1.1.11 fruit
-
Phaseolus vulgaris
-
3.1.1.11 fruit
-
Solanum lycopersicum
-
3.1.1.11 pericarp
-
Solanum lycopersicum
-
3.1.1.11 pod
-
Phaseolus vulgaris
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.1.1.11 pectin + H2O
-
Phaseolus vulgaris methanol + pectate
-
?
3.1.1.11 pectin + H2O
-
Solanum lycopersicum methanol + pectate
-
?
3.1.1.11 pectin + H2O apple pectin Phaseolus vulgaris methanol + pectate
-
?
3.1.1.11 pectin + H2O apple pectin Solanum lycopersicum methanol + pectate
-
?
3.1.1.11 pectin + H2O involved in the regulation of the cell wall rigidity Solanum lycopersicum methanol + pectate
-
?
3.1.1.11 pectin + H2O involved in the regulation of the cell wall rigidity, key role in process of fruit ripening Phaseolus vulgaris methanol + pectate
-
?
3.1.1.11 pectin + H2O low-temperature blanching of vegetables activates PME, which demethylates cell wall pectins and improves tissue firmness Phaseolus vulgaris methanol + pectate
-
?
3.1.1.11 pectin + H2O low-temperature blanching of vegetables activates PME, which demethylates cell wall pectins and improves tissue firmness Solanum lycopersicum methanol + pectate
-
?

Synonyms

EC Number Synonyms Comment Organism
3.1.1.11 pectin methylesterase
-
Phaseolus vulgaris
3.1.1.11 pectin methylesterase
-
Solanum lycopersicum
3.1.1.11 PME
-
Phaseolus vulgaris
3.1.1.11 PME
-
Solanum lycopersicum

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.1.1.11 60
-
-
Phaseolus vulgaris
3.1.1.11 65
-
-
Solanum lycopersicum

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.1.1.11 23
-
no methanol production in whole green beans Phaseolus vulgaris
3.1.1.11 25 65 the rate of de-esterification increases substantially with increasing temperature Solanum lycopersicum
3.1.1.11 35 65 highest activity detected at 65°C Phaseolus vulgaris
3.1.1.11 35 65 highest activity detected at 65°C Solanum lycopersicum
3.1.1.11 45 65 very low activity below 45°C Phaseolus vulgaris
3.1.1.11 50
-
heating intact beans to 50°C causes PME activation and enzyme remains active even at 23°C Phaseolus vulgaris

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.1.1.11 60
-
15 min stable, loss of activity after 15 min Solanum lycopersicum

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.1.1.11 7.5
-
assay at Phaseolus vulgaris
3.1.1.11 7.5
-
assay at Solanum lycopersicum