Abstract
SUMMARY Snap bean pectin methylesterase had a pH optimum of 8.2. Its activity was enhanced by the presence of salts such as sodium chloride and calcium chloride. Low pH conditions increased the susceptibility of the enzyme to heat inactivation. There were indications that conditions were present in the intact pod which protected the enzyme from heat denaturation. The enzyme had a Q 10 of 1.4 over a wide temperature range. It was not regenerated on frozen storage.
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Claims 7
Claim · model-written summary
Snap bean pectin methylesterase had a pH optimum of 8.2.
Verbatim
e0“Snap bean pectin methylesterase had a pH optimum of 8.2”
Claim · model-written summary
Sodium chloride enhanced snap bean pectin methylesterase activity.
- Taxon
- Snap beane1
- Treatment
- sodium chloridee0
- Gene
- pectin methylesterasee1
- Outcome
- activitye0
- Direction
- enhancede0
Not reportedComparator
Verbatim
e0“Its activity was enhanced by the presence of salts such as sodium chloride and calcium chloride”
t0“Snap Beans”
e1“Snap bean pectin methylesterase had a pH optimum of 8.2”
Claim · model-written summary
Calcium chloride enhanced snap bean pectin methylesterase activity.
- Taxon
- Snap beane1
- Treatment
- calcium chloridee0
- Gene
- pectin methylesterasee1
- Outcome
- activitye0
- Direction
- enhancede0
Not reportedComparator
Verbatim
e0“Its activity was enhanced by the presence of salts such as sodium chloride and calcium chloride”
e1“Snap bean pectin methylesterase had a pH optimum of 8.2”
Claim · model-written summary
Low pH increased susceptibility of snap bean pectin methylesterase to heat inactivation.
- Taxon
- Snap beane1
- Treatment
- Low pH conditionse0
- Gene
- pectin methylesterasee1
- Outcome
- susceptibility of the enzyme to heat inactivatione0
- Direction
- increasede0
Not reportedComparator
Verbatim
e0“Low pH conditions increased the susceptibility of the enzyme to heat inactivation”
e1“Snap bean pectin methylesterase had a pH optimum of 8.2”
Claim · model-written summary
Conditions in intact snap bean pods appeared to protect the enzyme from heat denaturation.
Verbatim
e0“There were indications that conditions were present in the intact pod which protected the enzyme from heat denaturation”
e1“Snap bean pectin methylesterase had a pH optimum of 8.2”
Claim · model-written summary
Snap bean pectin methylesterase had a Q 10 of 1.4 across a wide temperature range.
Verbatim
e0“The enzyme had a Q 10 of 1.4 over a wide temperature range”
e1“Snap bean pectin methylesterase had a pH optimum of 8.2”
Claim · model-written summary
Snap bean pectin methylesterase was not regenerated on frozen storage.
Verbatim
e0“It was not regenerated on frozen storage”
e1“Snap bean pectin methylesterase had a pH optimum of 8.2”
The same questions in other papers
ph · physiology: enzyme activity · Phaseolus vulgaris (common bean)Results agree
1 paper in the same direction as this paper
- no effect
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.