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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

Reaction

Pectin
+ n H2O = n methanol +
pectate

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 Hydrolases
         3.1 Acting on ester bonds
             3.1.1 Carboxylic-ester hydrolases
                3.1.1.11 pectinesterase

Temperature Stability

Temperature Stability on EC 3.1.1.11 - pectinesterase

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TEMPERATURE STABILITY
ORGANISM
UNIPROT
COMMENTARY hide
LITERATURE
10 - 20
purified recombinant enzyme, pH 3.8, 1 h, completely stable
100
cranberry
-
5-15 min, complete inactivation
106 - 125
-
only slight loss of activity when incubated for 5 min
30 - 50
-
extracellular enzyme in orange juice, loss of about 70% activity at 30-40°C, inactivation after 5 min, thermal inactivation kinetics, overview
30 - 55
-
incubation at 30°C has little but significant effect on enzyme activity, the incubation at 55°C abolishes over 95% of enzyme activity
30 - 70
the enzyme is completely stable at 40°C for 10 min, shows over 50% activity in the range of 30-45°C, and loses all of its activity at 80°C after 10 min, t1/2 at 60°C, 65°C, and 79°C is 18.9 min, 5.4 min, and 2.2 min, respectively, thermal inactivation kinetics
35
-
10 min, stable
35 - 45
-
the residual activity of apple pectin methyl esterase under atmospheric pressure exhibits some fluctuations after mild heat at 35, 45, and 55°C, it seems that apple pectin methyl esterase is activated at 35 or 45°C, but the two temperatures have no significant effects on the residual activity as compared to the control sample, although the residual activity of apple pectin methyl esterase is reduced at 55°C as the treatment time increases, and a significant reduction of the residual activity is obtained after 30 min, the maximum reduction of apple pectin methyl esterase activity is still less than 20% for 60 min
35 - 50
purified recombinant enzyme, pH 3.8, 1 h, about 50% activity remaining
38
Clostridium multifermentans
-
5-15 min, inactivation
4 - 50
-
the enzyme is very stable at 4°C. At 50°C the enzyme is stable up to 2 h as it retains 70% of its activity
40 - 50
-
stable
40 - 70
recombinant enzyme, CtPME retains 80% activity
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
45
-
10 min, 45% loss of maximal activity
5 - 45
enzyme Sl-PME remains stable up to 35°C, activity decreases by 25% at 40°C and is completely abolished at 45°C
50 - 60
50 - 91
-
In the case of orange pectin methyl esterase no inactivation is achieved below 50°C and around 8% remaining activity is found at 83°C. As for inactivation of purified orange PME around 6% remaining activity is found at 72.5°C. In orange juice-milk based beverages from 65 to 72.5°C only the labile pectin methyl esterase fraction is inactivated whereas the stable fraction does not inactivate. It is necessary to increase the temperature to 90°C for 1 min to inactivate the stable fraction. As for pectin methyl esterase inactivation in the orange juice-milk based beverage, no inactivation is found below 63°C for 5 min and around 3.5% remaining activity is found at 91°C.
50 - 98
52 - 92
54 - 63
-
inactivation rate constants increase with increasing temperature
55 - 60
55 - 70
55 - 80
-
z-values for thermal inactivation range from 5 to 6.5 °C, z-value: temperature increase necessary to obtain a 10fold decrease of the time needed for 90% reduction of enzyme activity
60 - 80
60 - 90
62
-
1 min, 50% inactivation
63 - 91
64
-
inactivation above at atmospheric pressure
65 - 80
PME I and PME III retain about the 80% of their activity after 4 min of incubation at 65°C, whereas PME II retains 60% of activity, PME I is more resistant at 80°C than the other PME isoforms, retaining about 9% of its activity after 30 s where PME II and PME III retain only 1% of their activity
68
-
more than 90% of activity lost within 5 min
70 - 90
73 - 88
-
z-values for thermal inactivation range from 11 to 27.8 °C, enzyme from tomato juice, z-value: temperature increase necessary to obtain a 10fold decrease of the time needed for 90% reduction of enzyme activity
80 - 85
the protein melting curve of CtPME gives a peak at 80°C. The peak is shifted to 85°C in the presence of 5 mM Ca2+ ions, and the addition of 5 mM EDTA shifts back the melting peak to 80°C
85 - 95
-
5% of activity after 5 min
95
-
no inactivation after 30 s, 51% loss of activity after 60 s
98
-
purified PME1 specific activity increases by 9.63% after 60 min incubation at 98°C, while purified PME2 retains 66% of its specific activity
additional information