Activating Compound | Comment | Organism | Structure |
---|---|---|---|
additional information | tomato polygalacturonase activity is influenced indirectly by the presence of active tomato pectinmethylesterase and vice versa during thermal and high-pressure treatment | Solanum lycopersicum |
Application | Comment | Organism |
---|---|---|
food industry | to preserve or improve rheological properties of tomato based products, the combination of 40°C and 400MPa represents an optimal condition to reduce tomato PG activity while maintaining sufficient pectinmethylesterase activity | Solanum lycopersicum |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Solanum lycopersicum | - |
- |
- |
Purification (Comment) | Organism |
---|---|
3.02fold | Solanum lycopersicum |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
fruit | red ripe tomatoes | Solanum lycopersicum | - |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
5.59 | - |
crude extract | Solanum lycopersicum |
16.87 | - |
3.02fold purified enzyme | Solanum lycopersicum |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
pectin + H2O | apple pectin | Solanum lycopersicum | ? | - |
? | |
polygalacturonic acid + H2O | - |
Solanum lycopersicum | ? | - |
? |
Synonyms | Comment | Organism |
---|---|---|
PG2 | - |
Solanum lycopersicum |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
50 | - |
optimal temperature for activity of purified tomato PG in presence of highly esterified pectin and purified tomato pectinmethylesterase at atmospheric pressure | Solanum lycopersicum |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
4.4 | - |
optimal pH for activity of purified tomato PG in presence of highly esterified pectin and purified tomato pectinmethylesterase at atmospheric pressure | Solanum lycopersicum |