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
-
polygalacturonase
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juice
-
tomato
-
orange
-
ripening
-
firmness
-
citrus
-
softening
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pectic
-
pmeis
-
texture
-
esterification
-
pectate
-
cellulase
-
methylesterification
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postharvest
-
pulp
-
homogalacturonans
-
de-esterification
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shelf
-
galacturonic
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hemicellulose
-
pectinolytic
-
pectinases
-
cloud
-
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
-
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
-
pectin-degrading
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mango
-
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
-
wall-degrading
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industry
-
diagnostics
- 3.1.1.11
- polygalacturonase
- juice
- tomato
- orange
-
ripening
-
firmness
- citrus
-
softening
-
pectic
- pmeis
-
texture
- esterification
- pectate
- cellulase
-
methylesterification
-
postharvest
- pulp
- homogalacturonans
-
de-esterification
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shelf
-
galacturonic
- hemicellulose
-
pectinolytic
- pectinases
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cloud
-
de-esterified
-
pasteurization
- carrot
- valencia
-
kiwi
- xyloglucan
-
expansins
- food industry
-
methoxylated
- endo-polygalacturonase
- chrysanthemi
- oligogalacturonides
-
pollen-specific
-
blanch
-
ripening-related
-
wall-modifying
- ficus
-
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
3.1.1.11 pectinesteraseAdvanced search results
results (
results (Substrates Products
Substrates Products on EC 3.1.1.11 - pectinesterase
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SUBSTRATE 
PRODUCT
REACTION DIAGRAM
ORGANISM
UNIPROT
COMMENTARY
(Substrate)
(Substrate)
LITERATURE
(Substrate)
(Substrate)
COMMENTARY
(Product)
(Product)
LITERATURE
(Product)
(Product)
Reversibility
r=reversible
ir=irreversible
?=not specified
r=reversible
ir=irreversible
?=not specified
methyl-esterfied oligogalacturonides + H2O
?
-
C6- and C1-substituted. De-esterification proceeds via a specific pattern, depending on the degree of polymerization. Initially, a first methyl ester of the oligomer is hydrolysed, resulting in one free carboxyl group. Subsequently this first product is preferred as a substrate and is de-esterified for a second time. This product is then accumulated and hereafter de-esterified further to the final product. The saturated hexamer is an exception to this: three methyl esters are removed very rapidly instead of two methyl esters.
-
?
citrus pectin + H2O
methanol + citrus pectate
-
highest activity with pectin with an esterification degree of 50%
-
?
citrus pectin + H2O
methanol + citrus pectate
-
highest activity with pectin with an esterification degree of 50%
-
?
citrus pectin + H2O
methanol + citrus pectate
-
-
-
?
citrus pectin + H2O
methanol + citrus pectate
-
-
?
citrus pectin + H2O
methanol + pectate
-
hydrolyzes pectin from citrus and sugar beet
-
-
?
homogalacturonan + H2O
?
different homogalacturonan substrates, best at pH 4.0-6.0 for enzyme BcPME
-
-
?
homogalacturonan + H2O
?
different homogalacturonan substrates, best at pH 4.0-6.0 for enzyme BcPME
-
-
?
homogalacturonan + H2O
?
different homogalacturonan substrates, best at pH 4.0-6.0 for enzyme BcPME
-
-
?
homogalacturonan + H2O
?
different homogalacturonan substrates, best at pH 4.0-6.0 for enzyme BcPME
-
-
?
homogalacturonan + H2O
?
PME removes methyl ester groups from homogalacturonan, overview
-
-
?
pectin + H2O
?
-
maximum enzyme production is obtained after 4 days of batch growth
-
-
?
pectin + H2O
?
-
the enzyme is required for the growth of bacteria on oligomeric substrates, probably involved in the degradation of methylated oligogalacturonides present in the periplasm of the bacteria
-
-
?
pectin + H2O
?
-
the electrostatic potential is the trigger of plant cell-wall extension. Pectin methylesterase, together with the proton and cation concentration play a major part in the cell growth process
-
-
?
pectin + H2O
?
-
the enzyme builds up the Donnan potential at the cell surface, this response may be cooperative with respect to pH
-
-
?
pectin + H2O
?
-
the enzyme allows pectin hydrolysis during cell growth
-
-
?
pectin + H2O
?
-
the enzyme deesterifies methoxylated pectin in the plant cell wall
-
-
?
pectin + H2O
methanol + pectate
-
involved in the regulation of the cell wall rigidity, key role in process of fruit ripening
-
-
?
pectin + H2O
methanol + pectate
-
-
-
-
?
pectin + H2O
methanol + pectate
-
-
-
?
pectin + H2O
methanol + pectate
-
involved in the regulation of the cell wall rigidity, central role in the pollen tube growth and determination of pollen tube morphology
-
-
?
pectin + H2O
methanol + pectate
-
PME activity gives rise to negatively charged carboxylic groups and protons in the pectic matrix modifying the cell wall charge, apoplasmic pH and potentially the activity of apoplasmic proteins, the enzyme has several physiologic functions in the plant and is involved e.g. in plant growth, xylogenesis, fruit ripening, plant defense, and in general plant-stress signalling, detailed overview, high content of unmethylesterified HGA, generated by high PME activity in cell walls, correlates positively with the susceptibility of plant cultivars to abiotic and biotic stresses, model of PME involvement in plant defences, overview
-
-
?
pectin + H2O
methanol + pectate
PME plays an important role in elongation of the pollen tube in pistil, which is essential for delivering sperms into the female gametophyte in sexual plant reproduction, regulation mechanism, overview
-
-
?
pectin + H2O
methanol + pectate
-
-
-
-
?
pectin + H2O
methanol + pectate
-
involved in the regulation of the cell wall rigidity, key role in process of fruit ripening
-
-
?
pectin + H2O
methanol + pectate
a medium methylated pectin of 46% degree of methylation is used
-
-
?
pectin + H2O
methanol + pectate
-
involved in the regulation of the cell wall rigidity, key role in process of fruit ripening
-
-
?
pectin + H2O
methanol + pectate
-
involved in the regulation of the cell wall rigidity, key role in process of fruit ripening
-
-
?
pectin + H2O
methanol + pectate
-
ripe var. Easy Pick fruit is characterized by pectin ultradegradation and easy fruit detachment from the calyx, while pectin depolymerization and dissolution in ripe var. Hard Pick fruit is limited, PME activity in vivo is detected only in fruit of the Easy Pick line and is associated with decreased pectin methylesterification, some PME isozymes are apparently inactive in vivo, particularly in green fruit and throughout ripening in the Hard Pick line, limiting polygalacturonase-mediated pectin depolymerization which results in moderately difficult fruit separation from the calyx
-
-
?
pectin + H2O
methanol + pectate
-
involved in the regulation of the cell wall rigidity, important role in plant growth and differentiation, enzyme activity in Nausica variety is correlated with ambient temperature
-
-
?
pectin + H2O
methanol + pectate
-
-
-
-
?
pectin + H2O
methanol + pectate
-
no activity if the degree of esterification is below 31%
-
?
pectin + H2O
methanol + pectate
-
involved in the regulation of the cell wall rigidity, key role in process of fruit ripening
-
-
?
pectin + H2O
methanol + pectate
-
gelling properties of commercial pectins after PME treatment are characterized. The final degree of esterification of the high- and low-methoxy pectins reaches 6% after the PME treatment, while deesterification of low-methoxy amidated pectin stops at 18%. Deesterification of high-methoxy pectin is tailored to be 40%, which is equivalent to the deesterification of commercial low-methoxy pectin. The pectin gel with relatively high peak molecular weight and low deesterification, which is produced from high-methoxy pectin, exhibits the greatest hardness, gumminess, chewiness, and resilience. The hardness of low-methoxy amidated pectin increases over 300% after PME deesterification
-
-
?
pectin + H2O
methanol + pectate
-
86% anhydrous galacturonic acid, 94% degree of methylation, containing minor amounts of galactose
-
-
?
pectin + H2O
methanol + pectate
-
a medium methylated pectin of 46% degree of methylation is used
-
-
?
pectin + H2O
methanol + pectate
-
involved in the regulation of the cell wall rigidity, key role in process of fruit ripening
-
-
?
pectin + H2O
methanol + pectate
PME activity gives rise to negatively charged carboxylic groups and protons in the pectic matrix modifying the cell wall charge, apoplasmic pH and potentially the activity of apoplasmic proteins, the enzyme has several physiologic functions in the plant and is involved e.g. in plant growth, xylogenesis, fruit ripening, plant defense, and in general plant-stress signalling, detailed overview, high content of unmethylesterified HGA, generated by high PME activity in cell walls, correlates positively with the susceptibility of plant cultivars to abiotic and biotic stresses, model of PME involvement in plant defences, overview
-
-
?
pectin + H2O
methanol + pectate
-
involved in the regulation of the cell wall rigidity, important for the control of hyperhydricity
-
-
?
pectin + H2O
methanol + pectate
-
the enzyme catalyses the essential first step in bacterial invasion of plant tissues
-
-
?
pectin + H2O
methanol + pectate
-
the enzyme shows a sequential pattern of demethylation due to the preferential binding of methylated sugar residues upstream of the catalytic site, and demethylated residues downstream, which drives the enzyme along the pectin molecule
-
-
?
pectin + H2O
methanol + pectate
-
the enzyme catalyzes the hydrolysis of methylester groups from the galacturonic acid residues of homogalacturonan chains, the major component of pectin
-
-
?
pectin + H2O
methanol + pectate
-
involved in the regulation of the cell wall rigidity, key role in process of fruit ripening
-
-
?
pectin + H2O
methanol + pectate
-
involved in the regulation of the cell wall rigidity, key role in process of fruit ripening
-
-
?
pectin + H2O
methanol + pectate
-
involved in the regulation of the cell wall rigidity, key role in process of fruit ripening
-
-
?
pectin + H2O
methanol + pectate
-
involved in the regulation of the cell wall rigidity, application of exogenous PME causes thickening of the apical cell wall and inhibits pollen tube growth
-
-
?
pectin + H2O
methanol + pectate
-
involved in the regulation of the cell wall rigidity, key role in process of fruit ripening
-
-
?
pectin + H2O
methanol + pectate
-
involved in the regulation of the cell wall rigidity, application of exogenous PME causes thickening of the apical cell wall and inhibits pollen tube growth
-
-
?
pectin + H2O
methanol + pectate
-
PME activity gives rise to negatively charged carboxylic groups and protons in the pectic matrix modifying the cell wall charge, apoplasmic pH and potentially the activity of apoplasmic proteins, the enzyme has several physiologic functions in the plant and is involved e.g. in plant growth, xylogenesis, fruit ripening, plant defense, and in general plant-stress signalling, detailed overview, high content of unmethylesterified HGA, generated by high PME activity in cell walls, correlates positively with the susceptibility of plant cultivars to abiotic and biotic stresses, model of PME involvement in plant defences, overview
-
-
?
pectin + H2O
methanol + pectate
-
involved in the regulation of the cell wall rigidity, key role in process of fruit ripening
-
-
?
pectin + H2O
methanol + pectate
-
low-temperature blanching of vegetables activates PME, which demethylates cell wall pectins and improves tissue firmness
-
-
?
pectin + H2O
methanol + pectate
-
-
-
?
pectin + H2O
methanol + pectate
-
-
-
?
pectin + H2O
methanol + pectate
-
PME activity gives rise to negatively charged carboxylic groups and protons in the pectic matrix modifying the cell wall charge, apoplasmic pH and potentially the activity of apoplasmic proteins, the enzyme has several physiologic functions in the plant and is involved e.g. in plant growth, xylogenesis, fruit ripening, plant defense, and in general plant-stress signalling, detailed overview, high content of unmethylesterified HGA, generated by high PME activity in cell walls, correlates positively with the susceptibility of plant cultivars to abiotic and biotic stresses, model of PME involvement in plant defences, overview
-
-
?
pectin + H2O
methanol + pectate
-
involved in the regulation of the cell wall rigidity, key role in process of fruit ripening
-
-
?
pectin + H2O
methanol + pectate
-
-
-
-
?
pectin + H2O
methanol + pectate
-
no activity if the degree of esterification is below 31%
-
?
pectin + H2O
methanol + pectate
involved in important physiological processes, such as microsporogenesis, pollen growth, seed germination, root development, polarity of leaf growth, stem elongation, fruit ripening, and loss of tissue integrity
-
-
?
pectin + H2O
methanol + pectate
-
involved in the regulation of the cell wall rigidity
-
-
?
pectin + H2O
methanol + pectate
-
involved in the regulation of the cell wall rigidity, key role in process of fruit ripening
-
-
?
pectin + H2O
methanol + pectate
-
low-temperature blanching of vegetables activates PME, which demethylates cell wall pectins and improves tissue firmness
-
-
?
pectin + H2O
methanol + pectate
the enzyme is responsible for the demethylation of galacturonyl residues in high-molecular weight pectin and play s an important role in cell wall metabolism, role of PMEU1 in fruit ripening, overview
-
-
?
pectin + H2O
methanol + pectate
the lower the degree of esterification, the higher the enzyme affinity to the substrate
-
?
pectin + n H2O
n methanol + pectate
best substrate is Citrus pectin with 85% methyl esterification
-
-
?
pectin + n H2O
n methanol + pectate
-
-
-
?
pectin + n H2O
n methanol + pectate
best substrate is Citrus pectin with 85% methyl esterification
-
-
?
pectin + n H2O
n methanol + pectate
substrate is Citrus pectin with 82% degree of methylesterification
-
-
?
pectin + n H2O
n methanol + pectate
substrate is Citrus pectin with a degree of methyl esterification (DM) of 30%, 65% and 90%, best substrate for enzyme AtPME is pectin DM 90% at pH 7.5
-
-
?
pectin + n H2O
n methanol + pectate
substrate is Citrus pectin with 82% degree of methylesterification
-
-
?
pectin + n H2O
n methanol + pectate
capillary electrophoresis of de-methylesterified pectin, substrate is apple pectin with an approximately sample-averaged 35% degree of methylesterification. Non-processive (or near-random) de-methylesterification by Ani-PME2 at pH 4.2 or by strong base at pH 11.5 is confirmed by a plethora of fragments of varying length and charge. Unmodified apple pectin is preserved upon treatment with a strong base
-
-
?
pectin + n H2O
n methanol + pectate
substrates are citrus pectin with 77% methyl-esterified (DE77) and citrus pectin with 85% methyl-esterified (DE85)
-
-
?
pectin + n H2O
n methanol + pectate
substrates are citrus pectin with 77% methyl-esterified (DE77) and citrus pectin with 85% methyl-esterified (DE85)
-
-
?
pectin + n H2O
n methanol + pectate
substrate is Citrus pectin with a degree of methylesterification (DM) of 30%, 65% and 90%, best substrate for enzyme BcPME is pectin DM 90% at pH 6.0
-
-
?
pectin + n H2O
n methanol + pectate
substrate is Citrus pectin with a degree of methylesterification (DM) of 30%, 65% and 90%, best substrate for enzyme BcPME is pectin DM 90% at pH 6.0
-
-
?
pectin + n H2O
n methanol + pectate
substrate is Citrus pectin with a degree of methylesterification (DM) of 30%, 65% and 90%, best substrate for enzyme CsPME is pectin DM 90% at pH 7.5
-
-
?
pectin + n H2O
n methanol + pectate
substrate is apple pectin
-
-
?
pectin + n H2O
n methanol + pectate
enzyme Sl-PME shows 100% of relative activity for 85% DM pectin, 51.1% for 55-70% DM pectin, 22.4% for 42% DM pectin and only 6.6% for 20-34% DM pectin
-
-
?
additional information
?
-
substrate specificity of CtPME is analysed against various pectic substrates (1%, w/v), viz. Citrus pectin of varying degrees of methyl esterification (85, 75-50 and 25%), apple pectin and poly galacturonic acid (PGA) from Citrus fruit, pectic galactan from potato and lupin, rhamnogalacturonan from soybean (RGS) and potato (RGP), overview
-
-
?
additional information
?
-
-
substrate specificity of CtPME is analysed against various pectic substrates (1%, w/v), viz. Citrus pectin of varying degrees of methyl esterification (85, 75-50 and 25%), apple pectin and poly galacturonic acid (PGA) from Citrus fruit, pectic galactan from potato and lupin, rhamnogalacturonan from soybean (RGS) and potato (RGP), overview
-
-
?
additional information
?
-
substrate specificity of CtPME is analysed against various pectic substrates (1%, w/v), viz. Citrus pectin of varying degrees of methyl esterification (85, 75-50 and 25%), apple pectin and poly galacturonic acid (PGA) from Citrus fruit, pectic galactan from potato and lupin, rhamnogalacturonan from soybean (RGS) and potato (RGP), overview
-
-
?
additional information
?
-
mature PMEs presumably have different modes of action, depending on the environmental conditions such as pH, the initial degree of demethylesterification of pectins, and the presence of cation, overview
-
-
?
additional information
?
-
mature PMEs presumably have different modes of action, depending on the environmental conditions such as pH, the initial degree of demethylesterification of pectins, and the presence of cation, overview
-
-
?
additional information
?
-
mature PMEs presumably have different modes of action, depending on the environmental conditions such as pH, the initial degree of demethylesterification of pectins, and the presence of cation, overview
-
-
?
additional information
?
-
mature PMEs presumably have different modes of action, depending on the environmental conditions such as pH, the initial degree of demethylesterification of pectins, and the presence of cation, overview
-
-
?
additional information
?
-
mature PMEs presumably have different modes of action, depending on the environmental conditions such as pH, the initial degree of demethylesterification of pectins, and the presence of cation, overview
-
-
?
additional information
?
-
mature PMEs presumably have different modes of action, depending on the environmental conditions such as pH, the initial degree of demethylesterification of pectins, and the presence of cation, overview
-
-
?
additional information
?
-
mature PMEs presumably have different modes of action, depending on the environmental conditions such as pH, the initial degree of demethylesterification of pectins, and the presence of cation, overview
-
-
?
additional information
?
-
mature PMEs presumably have different modes of action, depending on the environmental conditions such as pH, the initial degree of demethylesterification of pectins, and the presence of cation, overview
-
-
?
additional information
?
-
mature PMEs presumably have different modes of action, depending on the environmental conditions such as pH, the initial degree of demethylesterification of pectins, and the presence of cation, overview
-
-
?
additional information
?
-
mature PMEs presumably have different modes of action, depending on the environmental conditions such as pH, the initial degree of demethylesterification of pectins, and the presence of cation, overview
-
-
?
additional information
?
-
mature PMEs presumably have different modes of action, depending on the environmental conditions such as pH, the initial degree of demethylesterification of pectins, and the presence of cation, overview
-
-
?
additional information
?
-
-
the overall PME activity greatly decreases with a pectic substrate with a degree of methylation of 60%
-
-
?
additional information
?
-
substrate specificity, overview. Homogalacturonan substrates are HG96B20, HG96B39 HG96B56, HG96B69, HG96B82, HG96P14, HG96P36, HG96P56, HG96P64, and HG96P75. Spectrometric quantification
-
-
?
additional information
?
-
-
enzyme immobilized on CNBr-Sepharose 4B show about 11.5% of the activity of the free enzyme
-
-
?
additional information
?
-
-
enzyme immobilized on polyethylene terephthalate shows 23.1% of the activity of the free enzyme
-
-
?
additional information
?
-
-
the immobilized enzyme, unlike the free pectin esterase, does not act on pectin showing a higher esterification degree
-
-
?
additional information
?
-
generally PMEs from fungal have broad substrate specificity because the methyl groups on pectin are attacked by these enzymes in a random manner. Enzyme PME-ZJ5A shows significant potential for increasing the clarity of pineapple juice
-
-
?
additional information
?
-
-
generally PMEs from fungal have broad substrate specificity because the methyl groups on pectin are attacked by these enzymes in a random manner. Enzyme PME-ZJ5A shows significant potential for increasing the clarity of pineapple juice
-
-
?
additional information
?
-
lack of processivity by isozyme Ani-PME2, overview
-
-
?
additional information
?
-
-
lack of processivity by isozyme Ani-PME2, overview
-
-
?
additional information
?
-
generally PMEs from fungal have broad substrate specificity because the methyl groups on pectin are attacked by these enzymes in a random manner. Enzyme PME-ZJ5A shows significant potential for increasing the clarity of pineapple juice
-
-
?
additional information
?
-
substrate specificity, overview. Homogalacturonan substrates are HG96B20, HG96B39 HG96B56, HG96B69, HG96B82, HG96P14, HG96P36, HG96P56, HG96P64, and HG96P75. Spectrometric quantification
-
-
?
additional information
?
-
substrate specificity, overview. Homogalacturonan substrates are HG96B20, HG96B39 HG96B56, HG96B69, HG96B82, HG96P14, HG96P36, HG96P56, HG96P64, and HG96P75. Spectrometric quantification
-
-
?
additional information
?
-
the increase in the calcium sensitivity of the PME-treated pectin indicates a blockwise mode of action, pectin treated with papaya PME is precipitated by CaCl2
-
-
?
additional information
?
-
-
the increase in the calcium sensitivity of the PME-treated pectin indicates a blockwise mode of action, pectin treated with papaya PME is precipitated by CaCl2
-
-
?
additional information
?
-
substrate specificity, overview. Homogalacturonan substrates are HG96B20, HG96B39 HG96B56, HG96B69, HG96B82, HG96P14, HG96P36, HG96P56, HG96P64, and HG96P75. Spectrometric quantification
-
-
?
additional information
?
-
the mildly basic and polymorphic protein causes allergic reactions in humans determined by secific IgE production
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-
?
additional information
?
-
-
the mildly basic and polymorphic protein causes allergic reactions in humans determined by secific IgE production
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-
?
additional information
?
-
involved in cell wall stiffening
-
?
additional information
?
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involved in cell wall stiffening
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additional information
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involved in cell wall stiffening
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additional information
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PME suppressed tobacco mosaic virus reproduction, including short- and long-distance virus movement in plants
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additional information
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PME suppressed tobacco mosaic virus reproduction, including short- and long-distance virus movement in plants
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additional information
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the enzyme inhibits intrusive and symplastic cell growth in developing wood cells of hybrid aspen acting as a negative regulator of both, PME1 is involved in xylogenesis and mechanisms determining fiber width and length in the wood of aspen trees, overview
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additional information
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immobilized enzymes show about 7.5% of the activity of the free enzyme
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additional information
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the immobilized enzyme, unlike the free pectin esterase, does not act on pectin showing a higher esterification degree
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additional information
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the pectinmethylesterase catalyzes pectin de-esterification accelerates by increasing pressure up to 200 MPa in presence of tomato polygalacturonase
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additional information
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the enzyme is active on pectin substrates with degree of methylesterification (DM): sugar beet pectin (DM 42%) apple pectin (DM 70-75%), and citrus pectin (DM 20-34%, 55-70%, and over 85%), but not on polygalacturonic acid
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additional information
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the enzyme is active on pectin substrates with degree of methylesterification (DM): sugar beet pectin (DM 42%) apple pectin (DM 70-75%), and citrus pectin (DM 20-34%, 55-70%, and over 85%), but not on polygalacturonic acid
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