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P5400

Sigma-Aldrich

Pektinesterase aus Orangenschale

greener alternative

lyophilized powder, ≥150 units/mg protein

Synonym(e):

Pectin methylesterase, Pectin pectylhydrolase

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About This Item

CAS-Nummer:
9025-98-3
EC-Nummer:
3.1.1.11 (BRENDA, IUBMB)
EG-Nummer:
232-807-0
MDL-Nummer:
MFCD00131812
UNSPSC-Code:
12352204
NACRES:
NA.54

Form

lyophilized powder

Spezifische Aktivität

≥150 units/mg protein

Zusammensetzung

Protein, 20-50% biuret

Grünere Alternativprodukt-Eigenschaften

Design for Energy Efficiency
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

Grünere Alternativprodukt-Kategorie

, Enabling

Lagertemp.

2-8°C

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Verwandte Kategorien

Allgemeine Beschreibung

We are committed to bringing you Greener Alternative Products, which adhere to one or more of The 12 Principles of Greener Chemistry. This product has been used as enzyme for alternative energy. For more information see the Enzymes for Alternative Energy Research.

Anwendung

Pectinesterase is used to hydrolyze methyl esters of pectin to pectate and methanol. It contains pectin methylesterase and pectin pectylhydrolase. Product P5400 is from orange peel and comes as a lyophilized powder. It contains (NH4)2SO4 and sodium chloride. It has been used to study the pectin methylesterase gene.
The enzyme from Sigma has been used as a standard during the measurement of pectin methylesterase activity in sea buckthorn juices. It has been used in the hydrolysis of cell wall pectins while studying phyllotaxis in Arabidopsis. It has also been used to catalyze pectin hydrolysis (using an ultrasonic measurement device) for monitoring biological processes.

Biochem./physiol. Wirkung

Pectinesterase catalyzes the hydrolysis of the methyl esters of pectin to yield pectate and methanol.

Einheitendefinition

One unit will release 1.0 microequivalent of acid from pectin per min at pH 7.5 at 30 °C.

Physikalische Form

Contains (NH4)2SO4 and sodium chloride

Hinweis zur Analyse

Protein determined by biuret.

Sonstige Hinweise

View more information on enzymes for complex carbohydrate analysis at www.sigma-aldrich.com/enzymeexplorer

Lagerklassenschlüssel

11 - Combustible Solids

WGK

WGK 1

Flammpunkt (°F)

Not applicable

Flammpunkt (°C)

Not applicable

Persönliche Schutzausrüstung

Eyeshields, Gloves, type N95 (US)

Analysenzertifikate (COA)

Suchen Sie nach Analysenzertifikate (COA), indem Sie die Lot-/Chargennummer des Produkts eingeben. Lot- und Chargennummern sind auf dem Produktetikett hinter den Wörtern ‘Lot’ oder ‘Batch’ (Lot oder Charge) zu finden.

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Polygalacturonsäure ≥85% (titration), from oranges

Sigma-Aldrich

P3889

Polygalacturonsäure

Alkohol-Oxidase aus Pichia pastoris buffered aqueous solution, 10-40 units/mg protein (biuret)

Sigma-Aldrich

A2404

Alkohol-Oxidase aus Pichia pastoris

Alexis Peaucelle et al.
Current biology : CB, 18(24), 1943-1948 (2008-12-23)
Plant organs are produced from meristems in a characteristic pattern. This pattern, referred to as phyllotaxis, is thought to be generated by local gradients of an information molecule, auxin. Some studies propose a key role for the mechanical properties of
On-line characterization using ultrasound of pectin hydrolysis catalyzed by the enzyme pectinmethylesterase.
Cristina A, et al.
IOP Conference Series: Materials Science and Engineering, 42 (2012)
Yuri L Dorokhov et al.
PLoS pathogens, 8(4), e1002640-e1002640 (2012-04-13)
Many plants release airborne volatile compounds in response to wounding due to pathogenic assault. These compounds serve as plant defenses and are involved in plant signaling. Here, we study the effects of pectin methylesterase (PME)-generated methanol release from wounded plants
Ida Barbara Reca et al.
Plant molecular biology, 79(4-5), 429-442 (2012-05-23)
A pectin methylesterase inhibitor (SolyPMEI) from tomato has been identified and characterised by a functional genomics approach. SolyPMEI is a cell wall protein sharing high similarity with Actinidia deliciosa PMEI (AdPMEI), the best characterised inhibitor from kiwi. It typically affects
Doungla E Ngouémazong et al.
Carbohydrate research, 348, 69-76 (2012-01-03)
The influence of the degree and pattern of methylesterification (DM and PM, respectively) on the stiffness of Ca(2+)-pectin gels is extensively examined, at various Ca(2+) concentrations. Accordingly, a highly methyl-esterified pectin was selectively de-esterified using NaOH, plant or fungal pectin
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