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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 - 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 - 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 - 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.
54 - 63
-
inactivation rate constants increase with increasing temperature
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
62
-
1 min, 50% inactivation
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
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
30
Acrocylindrium sp.
-
-
30
Acrocylindrium sp.
-
24 h, pH 4.0-8.5, quite stable
30
-
the optimum temperature for the activity of pectimethylesterase is 30°C, however, within 10 min of heating approximately 50% loss of enzyme activity is lost, additional 10 min of heating results in retention of only 9% enzyme activity, and further heating results in complete loss of enzyme activity
30
-
57% loss of activity after 20 h at pH 1.1, 23% loss of activity after 20 h at pH 2.0
30
-
pectinesterase II is labile
30
-
inactivation kinetics, overview
30
-
inactivation kinetics, overview
40
-
30 min, pH 4.0-9.0, isoenzyme PE II is stable
40
-
16 min, in absence of substrate, stable up to
40
-
the enzyme remains stable for 1 h at 40°C
40
-
no loss of activity at atmospheric pressure and at pressures up to 700 MPa
50
-
43% loss of activity within 15 min at atmospheric pressure
50
-
pH 8.0, stable up to
50
-
60 min, 20% loss of activity
50
-
10 min, pH 8.0, about 45% loss of activity
50
-
240 min, pH 5.0, 1 h, 50% loss of activity
50
-
10 min, pH 3.0 or 10.0, complete inactivation
50
-
90% of activity remaining after 50 min
50
-
pH 6.0, 16 min, 50% loss of activity
50
-
no loss of activity after 20 min
50
-
no loss of activity within 2 h
50
-
10 min, 50% loss of activity
50 - 60
recombinant enzyme, CtPME retains 90% activity in the temperature range
50 - 60
-
thermal inactivation at 50°C for 1 and 2 min, shows a PME relative activity of 20 and 15% respectively, there is virtually no reduction of the relative activity of the enzyme heated to 60°C for 30 s
50 - 98
-
no loss of activity within 60 min
50 - 98
-
guava PME retains 96.8% of activity after 300 min in 90°C, retains 101.85% of its specific activity after 60 min of incubation at 50°C, the PME enzyme retains 75.4%, 86.2% and 90.4% of its specific activity after 60 min of incubation, respectively, at 80°C, 90°C, and 98°C
52 - 92
-
total pectin methylesterase activity rapidly declines between 52 and 72°C after 12 s incubation. Heating at temperatures above 72°C for 12 s inactivates the thermo-labile pectin methylesterase isoenzymes almost completely
52 - 92
-
total pectin methylesterase activity rapidly declines between 52 and 72°C after 12 s incubation. Heating at temperatures above 72°C for 12 s inactivates the thermo-labile pectin methylesterase isoenzymes almost completely
52 - 92
-
total pectin methylesterase activity rapidly declines between 52 and 72°C after 12 s incubation. Heating at temperatures above 72°C for 12 s inactivates the thermo-labile pectin methylesterase isoenzymes almost completely
55
Acrocylindrium sp.
-
-
55
Acrocylindrium sp.
-
stable
55
-
97% loss of activity within 15 min at atmospheric pressure, no inactivation at pressures above 200 MPa up to at least 700 MPa
55
-
incubation at 55°C, atmospheric pressure an pH 4.5 for 10 min, more than 90% loss of activity, more than 75% of activity remaining after 30 min at 100 MPa
55
-
no inactivation at pressures above 400 MPa up to at least 700 MPa
55
-
stable up to, sharp inactivation above
55
-
pH 4.0, inactivation
55
-
10 min, pH 4.0, inactivation
55
-
75% of activity after 60 min
55
-
rapid inactivation at temperatures above 55°C
55
-
almost 50% loss of activity after 5 min
55
-
5-15 min, inactivation
55
-
50% loss of activity after 5 min
55 - 60
-
at pH 5.0 and a high ionic strength (0.5 M), the enzyme shows a high thermostability (inactivation at temperatures above 60°C), an enhancement of its heat stability is observed at pH 7.0 and temperatures above 55°C, addition of NaCl increases the thermal stability at pH 5.0 and 7.0, while addition of CaCl2 has no influence, regarding the thermal stability in the presence of NaCl at neutral pH, there is complete inactivation at 65°C and no increase of stability at temperatures above 65°C, adding sugars and adding polyols has a positive effect on heat stability
55 - 60
purified recombinant enzyme, pH 3.8, 1 h, about 20% activity remaining
55 - 70
-
PME thermal degradation kinetics, modeling, overview
55 - 70
-
PME thermal degradation kinetics, modeling, overview
60
-
50% of activity lost within 5 min
60
purified native enzyme, 10 min, retaining 60% activity
60
-
45% of activity remaining after 8 min
60
-
complete loss of activity after 5 min
60
-
complete loss of activity after 2 min
60
-
10 min, inactivation
60
-
20 min, about 50% loss of activity of the soluble enzyme, about 20% loss of activity of the immobilized enzyme
60
-
inactivation at atmospheric pressure
60
-
15 min stable, loss of activity after 15 min
60
-
5 min, thermolabile isozyme, complete inactivation
60 - 80
Cucumis sativa
-
maximal thermostability in Bis-Tris buffer, pH 6.7, supplemented with 60% glycerol and 1.25 M NaCl
60 - 80
-
the enzyme retains more than 90% activity at 60°C for 60 min. At 70°C, the enzyme loses 46 and 61% activity in 30 and 60 min, respectively. Activity is completely abolished at 80°C after 5 min of incubation
60 - 80
-
the enzyme retains more than 90% activity at 60°C for 60 min. At 70°C, the enzyme loses 46 and 61% activity in 30 and 60 min, respectively. Activity is completely abolished at 80°C after 5 min of incubation
60 - 80
-
the enzyme retains more than 90% activity at 60°C for 60 min. At 70°C, the enzyme loses 46 and 61% activity in 30 and 60 min, respectively. Activity is completely abolished at 80°C after 5 min of incubation
60 - 80
-
maximal thermostability in citrate buffer, pH 4.5, supplemented with 50% glycerol, addition of sucrose and trehalose increase thermal stability
60 - 90
-
kinetic model for thermal inactivation of multiple PME, kinetics, at pH 3.5-4.5, overview
60 - 90
-
kinetic model for thermal inactivation of multiple PME, kinetics, at pH 3.5-4.5, overview
63 - 91
-
thermostability of the enzyme from juice of different cultivars, overview
63 - 91
Citrus reticulata × Citrus sinensis
-
thermostability of the enzyme from juice of different cultivars, overview
63 - 91
-
thermostability of the enzyme from juice of different cultivars, overview
65
-
progressive loss of activity even at high pressure conditions
65
-
20 min, about 75% loss of activity of the soluble enzyme, about 20% loss of activity of the immobilized enzyme
65
-
complete loss of activity after 5 min
65
-
native enzyme stable for 30 min, 60% of activity remaining after 2 h
65
-
20 min, complete loss of activity of the soluble enzyme, about 50% loss of activity of the immobilized enzyme
70
Acrocylindrium sp.
-
-
70
Acrocylindrium sp.
-
10 min, complete inactivation
70
-
complete loss of activity within 5 min
70
following heating of a crude pulp tissue cell wall extract at 70°C, the activity for the purified isoform PME2 is rapidly lost
70
-
20% of activity remaining after 2 h
70
-
5-15 min, inactivation
70
-
activity decreases at temperatures above 70°C
70
-
5 min, 45% loss of activity
70
-
5 min, thermostable isozyme, complete inactivation
70 - 90
-
the immobilized pectinesterase retains 35% of its optimum activity whereas the free pectinesterase is 85% active at 70°C, the free and immobilized pectinesterases retain 40% and 30% of their optimum activities at 80°C, free and immobilized pectinesterase enzymes lose about 95% and 80% of their original activities at 90°C for 45 min
70 - 90
-
z-values for thermal inactivation range from 15 to 24 °C, purified enzyme, z-value: temperature increase necessary to obtain a 10fold decrease of the time needed for 90% reduction of enzyme activity
75
-
10% of activity after 60 min
75
-
increase in activity after 30 min of incubation
80
-
5 min, purified enzyme, inactivation
80
-
1 min, complete loss of activity
80
-
5-15 min, complete inactivation
80
-
2 min, 17% loss of activity
80
-
7.6% of activity remaining after 1 min
80
-
5-15 min, complete inactivation
80
-
5 min, partially purified enzyme, inactivation
85
purified enzyme, 10 min, inactivation
85
purified enzyme, 10 min, inactivation
85
-
5-15 min, inactivation
85
-
more than 50% of activity remaining after 1 min treatment, less than 10% of activity remaining after 3 min treatment
85
purified enzyme, 10 min, inactivation
90
-
complete inactivation within 1 min
90
-
slight loss of activity within the first 4 h of incubation, then activity increases and remains high until at least 8 h of total incubation time
90
Sclerotinia libertiana
-
5-15 min, inactivation
90
-
temperature required for total inactivation
90
-
5-15 min, inactivation
additional information
-
-
additional information
-
activity not completely abolished after pasteurization
additional information
-
immobilization stabilzes the enzyme
additional information
-
thermal and high-pressure inactivation kinetics of the two major isoenzymes, a thermolabile and a thermostable one, inactivation kinetics at pH 6.0 are accurately described by a first-order model, overview, the thermostable isoenzyme is pressure-stable, overview