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Literature summary extracted from
- Determination of residual pectin methylesterase activity in food products (1996), Biotechnol. Appl. Biochem., 23, 181-184.
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.1.1.11 | Citrus sinensis | - |
- |
- |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 3.1.1.11 | peel | - |
Citrus sinensis | - |
Specific Activity [micromol/min/mg]
| EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.11 | additional information | - |
method for determination of a low level of pectin methylesterase activity from vegetable products | Citrus sinensis |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.1.1.11 | pectin + H2O | - |
Citrus sinensis | methanol + pectate | - |
? |  |
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Release 2023.1 (January 2023)
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