Literature summary for 4.2.2.10 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.

Search for more literature for 4.2.2.10

Application

Application	Comment	Organism
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

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

Organism	UniProt	Comment	Textmining
Vitis labrusca x Vitis vinifera	-	-	-

Substrates and Products (Substrate)

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

Synonyms

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

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Release 2023.1 (January 2023)