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Literature summary for 3.1.1.11 extracted from
- Purification and characterization of a salt-dependent pectin methylesterase from Carica papaya fruit mesocarp-exocarp tissue (2018), J. Food Sci., 83, 2062-2070 .
Application
| Application | Comment | Organism |
|---|---|---|
| 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 | Carica papaya |
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| Cu2+ | - |
Carica papaya |  |
| Fe2+ | - |
Carica papaya | |
| Ni2+ | - |
Carica papaya | |
| Zn2+ | - |
Carica papaya | |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| 0.22 | - |
Pectin | pH 7.0, 37°C | Carica papaya | |
Localization
| Localization | Comment | Organism | GeneOntology No. | Textmining |
|---|---|---|---|---|
| cell wall | - |
Carica papaya | 5618 | - |
Metals/Ions
| Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|
| K+ | activates | Carica papaya | |
| Li+ | activates | Carica papaya | |
| NaCl | activates, PME is salt-dependent, best at 0.25 M | Carica papaya | |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| pectin + n H2O | Carica papaya | - |
n methanol + pectate | - |
? | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Carica papaya | A6YGF1 | cv. Taiwan Red Lady | - |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| native enzyme 10.6fold from unripe fruits by anion exchange chromatography and gel filtration | Carica papaya |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| fruit | esocarp-exocarp tissue of unripe fruits, decreasing activity of PME from ripe to senescence stage fruits | Carica papaya | - |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| 2363.1 | - |
purified native enzyme, pH 7.0, 37°C | Carica papaya |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| 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 | Carica papaya | ? | - |
? | |
| pectin + n H2O | - |
Carica papaya | n methanol + pectate | - |
? | |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| ? | x * 27000, native enzyme, SDS-PAGE | Carica papaya |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| pectin methylesterase | - |
Carica papaya |
| PME | - |
Carica papaya |
| salt-dependent pectin methylesterase | - |
Carica papaya |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 60 | - |
- |
Carica papaya |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 30 | 65 | the enzyme activity is increased during the raise in temperature from 30°C to 65°C with the maximum activity observed at 60°C. Above 65°C, the activity of PME decreases rapidly | Carica papaya |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 60 | - |
purified native enzyme, 10 min, retaining 60% activity | Carica papaya |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 7 | - |
- |
Carica papaya |
General Information
| General Information | Comment | Organism |
|---|---|---|
| physiological function | functional properties of pectin rely on molecular weight and degree of esterification, and thus deesterification by PME influences the pectin functionality | Carica papaya |
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