3.1.1.11: pectinesterase
This is an abbreviated version!
For detailed information about pectinesterase, go to the full flat file.
Word Map on EC 3.1.1.11
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3.1.1.11
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polygalacturonase
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juice
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tomato
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orange
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ripening
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firmness
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citrus
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softening
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pectic
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pmeis
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texture
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esterification
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pectate
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cellulase
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methylesterification
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postharvest
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pulp
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homogalacturonans
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de-esterification
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shelf
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galacturonic
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hemicellulose
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pectinolytic
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pectinases
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cloud
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de-esterified
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pasteurization
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carrot
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valencia
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kiwi
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xyloglucan
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expansins
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food industry
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methoxylated
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endo-polygalacturonase
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chrysanthemi
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oligogalacturonides
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pollen-specific
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blanch
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ripening-related
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wall-modifying
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ficus
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pectin-degrading
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mango
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1-methylcyclopropene
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methyl-esterified
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endo-pg
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grapefruit
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rhamnogalacturonan
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achene
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wall-degrading
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industry
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diagnostics
- 3.1.1.11
- polygalacturonase
- juice
- tomato
- orange
-
ripening
-
firmness
- citrus
-
softening
-
pectic
- pmeis
-
texture
- esterification
- pectate
- cellulase
-
methylesterification
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postharvest
- pulp
- homogalacturonans
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de-esterification
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shelf
-
galacturonic
- hemicellulose
-
pectinolytic
- pectinases
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cloud
-
de-esterified
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pasteurization
- carrot
- valencia
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kiwi
- xyloglucan
-
expansins
- food industry
-
methoxylated
- endo-polygalacturonase
- chrysanthemi
- oligogalacturonides
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pollen-specific
-
blanch
-
ripening-related
-
wall-modifying
- ficus
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pectin-degrading
- mango
- 1-methylcyclopropene
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methyl-esterified
- endo-pg
- grapefruit
- rhamnogalacturonan
- achene
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wall-degrading
- industry
- diagnostics
Reaction
Synonyms
Ani-PME2, At1g23200, AtPME1, AtPME3, BcPME1, cell wall pectin methylesterase, CsPME, Cthe_2949, CtPME, HMS, hms-1, luPME, MICRO 2676, MICRO 2764, More, Nicotiana tabacum pollen tube PME1, Novoshape, NtPPME1, Ole e 11, Ole e 11.0101, Ole e 11.0102, P65, PE, PE2, pectase, pectin demethoxylase, pectin esterase, pectin methoxylase, pectin methyl esterase, pectin methyl-esterase, pectin methylesterase, pectin methylesterase 3, pectin methylesterase31, pectin methyltesterase, pectine methylesterase, pectinesterase, pectinesterase 31, pectinmethylesterase, pectinoesterase, pectofoetidin, PemB, PEST 1, PEST 2, PME, PME I, PME II, PME III, pme-zj5a, PME1, PME2, PME3, PME31, PME34, PME35, PME4, PME5, PME6, PME7, PME8, PME9, pmeA, pmeB, PMEP, PMEU1, PMT, pollen specific PME, psectin methylesterase, RIP, S6PE, Sal k 1, salt-dependent pectin methylesterase, Sl-PME, thermally tolerant pectin methylesterase, thermolabile pectin methylesterase, TL-PME, TT-PME, type I PME, Xoo, XOO2696
ECTree
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Application on EC 3.1.1.11 - pectinesterase
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APPLICATION 
ORGANISM
UNIPROT
COMMENTARY 
LITERATURE
diagnostics
pectin methylesterase is an allergenic marker for the sensitization to Russian thistle, Salsola kali pollen
food industry
industry
food industry
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added as exogenous enzyme in fruit and vegetable processing, used to increase the yield during extraction, to clarify and concentrate fruit juices, for gelation of fruit, and to modify texture and rheology of fruit and vegetable based products
food industry
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destabilizes pectinaceous materials in fruit juices and concentrates and modifies the texture of fruit and vegetable products
food industry
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enzyme is known to be responsible for cloud loss in juice processing and storage
food industry
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enzyme is known to be responsible for cloud loss in juice processing and storage
food industry
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enzyme is known to be responsible for cloud loss in juice processing and storage
food industry
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one of the most important enzymes in the industrialization and preservation of fruits, juices or other industrial products that involve the presence or absence of intact pectin
food industry
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responsible for phase separation and cloud loss in fruit juice manufacturing
food industry
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responsible for phase separation and cloud loss in fruit juice manufacturing
food industry
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used for juice clarification and gelation of frozen concentrates, destabilizing agent for pectin material in fruit juices and concentrates
food industry
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used for various applications in fruit processing e.g. texture improvement of fruit pieces, juice extraction, concentration and clarification of fruit juices
food industry
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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
food industry
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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
food industry
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inhibition of pectin methylesterase directly after juice extraction is crucial in the production of storable citrus juice products
food industry
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PME (0.12% (v/v)) and Ca2+ (0.5% (w/w)) in osmotic sugar solutions positively affect the relative hardness of dehydrated strawberry fruits, which is ascribed to the effect of PME and Ca2+ on the cell wall strength of the tissue (no cell wall damage and tissue particle alterations are observed upon dehydration)
food industry
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exogenous pectin methylesterase is applied in texture engineering of thermally processed intact fruits and vegetables, for example, via enzyme infusion
food industry
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exogenous pectin methylesterase is applied in texture engineering of thermally processed intact fruits and vegetables, for example, via enzyme infusion
food industry
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exogenous pectin methylesterase is applied in texture engineering of thermally processed intact fruits and vegetables, for example, via enzyme infusion
food industry
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pectin methylesterase can positively or negatively affect structural quality of plant-based foods (cloud stability, viscosity, texture)
food industry
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pectin methylesterase can positively or negatively affect structural quality of plant-based foods (cloud stability, viscosity, texture)
food industry
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total pectin methylesterase activity is an indicator of freshness that is universally applicable to Citrus juices derived from orange, mandarin, and lemon or blends thereof
food industry
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total pectin methylesterase activity is an indicator of freshness that is universally applicable to Citrus juices derived from orange, mandarin, and lemon or blends thereof
food industry
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total pectin methylesterase activity is an indicator of freshness that is universally applicable to Citrus juices derived from orange, mandarin, and lemon or blends thereof
food industry
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due to very high de-esterification activity, easy denaturation and significant efficacy in incrementing clarification of fruit juice makes the enzyme useful for industrial application
food industry
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due to very high de-esterification activity, easy denaturation and significant efficacy in incrementing clarification of fruit juice makes the enzyme useful for industrial application
food industry
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due to very high de-esterification activity, easy denaturation and significant efficacy in incrementing clarification of fruit juice makes the enzyme useful for industrial application
food industry
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the enzyme enhances the pectin degradation process in apple juice clarification
food industry
pectin methylesterase (PME) is a ubiquitous cell wall enzyme, which de-esterifies and modifies pectins for food applications. The papaya PME can be potentially utilized to modify pectin functionality at elevated temperature
food industry
the enzyme is suitable for both acidic and alkaline processing, such as coffee and tea fermentation
food industry
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study of kinetic characterization, thermal stability and synergistic effect of temperature and pH for peroxidase (POD) and pectin methylesterase (PME) in tomato puree. Inactivation of both enzymes is very important, since these enzymes can have very negative effects on the color, odor, flavor and texture of juices and vegetable beverages during storage. The browning and loss of stability in juices and vegetable beverages, such as tomato puree, can be controlled by applying temperature and pH combinations capable of inactivating these enzymes in a total or partial way, but while respecting the limits organoleptic and legal for juices and vegetable beverages
industry
CtPME can be potentially used in food and textile industry applications
industry
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CtPME can be potentially used in food and textile industry applications
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