Literature summary extracted from

Hou, C.Y.; Lin, Y.S.; Wang, Y.T.; Jiang, C.M.; Lin, K.T.; Wu, M.C.
Addition of phenolic acids on the reduction of methanol content in wine (2008), J. Food Sci., 73, C432-C437.

Application

EC Number	Application	Comment	Organism
4.2.2.10	food industry	commercial pectic enzyme plays an important role in the process of winemaking for extraction, clarification, and filtration of fruit juice and wine puree to increase the yield and quality, such as pigment, flavor, transmittance, and viscosity	Vitis labrusca x Vitis vinifera

Inhibitors

EC Number	Inhibitors	Comment	Organism	Structure
4.2.2.10	Cinnamic acid	enzyme activitiy of pectin lyase decreases significantly when 0.1 mg/l of cinnamlic acid is added	Vitis labrusca x Vitis vinifera
4.2.2.10	coumaric acid	enzyme activitiy of pectin lyase decreases significantly when 0.1 mg/l of coumaric acid is added	Vitis labrusca x Vitis vinifera
4.2.2.10	ferulic acid	enzyme activitiy of pectin lyase decreases significantly when 0.1 mg/l of ferulic acid is added	Vitis labrusca x Vitis vinifera
4.2.2.10	gallic acid	enzyme activitiy of pectin lyase decreases significantly when 0.1 mg/l of gallic acid is added	Vitis labrusca x Vitis vinifera
4.2.2.10	trans-caffeate	enzyme activitiy of pectin lyase decreases significantly when 0.1 mg/l of caffic acid is added	Vitis labrusca x Vitis vinifera

Organism

EC Number	Organism	UniProt	Comment	Textmining
4.2.2.10	Vitis labrusca x Vitis vinifera	-	-	-

Substrates and Products (Substrate)

EC Number	Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
4.2.2.10	citrus pectin	-	Vitis labrusca x Vitis vinifera	?	-	?

Synonyms

EC Number	Synonyms	Comment	Organism
4.2.2.10	commercial pectic enzyme	-	Vitis labrusca x Vitis vinifera
4.2.2.10	CPE	-	Vitis labrusca x Vitis vinifera

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Release 2023.1 (January 2023)