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Literature summary extracted from

  • Cameron, R.G.; Grohmann, K.
    Purification and characterization of a thermally tolerant pectin methylesterase from a commercial Valencia fresh frozen orange juice. (1996), J. Agric. Food Chem., 44, 458-462.
    View publication on PubMed

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.1.1.11 40100
-
 gel filtration Citrus sinensis

Organism

EC Number Organism UniProt Comment Textmining
3.1.1.11 Citrus sinensis
-
 valencia
-

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
3.1.1.11 side-chain modification N-linked glycoprotein Citrus sinensis

Purification (Commentary)

EC Number Purification (Comment) Organism
3.1.1.11
-
 Citrus sinensis

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.1.1.11 juice
-
 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
-
 ?

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.1.1.11 80
-
 2 min, 17% loss of activity Citrus sinensis
3.1.1.11 95
-
 no inactivation after 30 s, 51% loss of activity after 60 s Citrus sinensis