Pectinase is one of the widely used enzymes in the food and enzyme industry. It is an enzyme group that comprises polymethylgalacturonase (PMG), polygalacturonase (PG), and pectin lysase. These enzymes are used in degradation of pectic substances, which involves deesterification and depolymerization reactions. Pectic substances are the major structural component found in plant’s cell wall and lamellae. Types of pectic substances include protopectin, pectin, pectinic acid, pectic acid and rhamnogalacturonan. In a biochemical reaction involving pectinase, pectic substances is degraded into galacturonans (unsaturated and saturated), before being catabolized into 5-keto-4-deoxy-uronate and leads to the final products of pyruvate and 3-phosphogyceraldehyde.
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In addition, some juice may remain in the pomace of the fruit(apple), leading to incomplete extraction process. Therefore, pectinase is needed to assist juice extraction and separation of undesirable precipitate using centrifugation or sedimentation. Research suggests that the juice yield increases with the concentration of pectin enzymes. The use of pectinase is also critical in clarification process of juices while retaining the nutrients and flavor in it. Some fruits, such as banana, have high pectin (fibre) content that may interfere with the clarification process of the juice. Studies found that pectinase can dissolve pectin and separate protein-pectin complex from the juice, decreasing its viscosity and turbidity to allow the clarification …show more content…
It is possible to alter the pH of pectinase and classifies it into two types: acid and alkaline pectinases, each with its own purpose in the food industry. In the juice industry, this enzyme acts as an acid pectinase that promotes the extraction of juice (from its fruits) and production of clear juices (clarification). Pectinase can decrease viscosity and increase juice concentration, which is desirable for the industry. Furthermore, some industry may also incorporated pectinase with cellulase and hemicellulase because of its effectiveness in reducing viscosity and improving
In addition, some juice may remain in the pomace of the fruit(apple), leading to incomplete extraction process. Therefore, pectinase is needed to assist juice extraction and separation of undesirable precipitate using centrifugation or sedimentation. Research suggests that the juice yield increases with the concentration of pectin enzymes. The use of pectinase is also critical in clarification process of juices while retaining the nutrients and flavor in it. Some fruits, such as banana, have high pectin (fibre) content that may interfere with the clarification process of the juice. Studies found that pectinase can dissolve pectin and separate protein-pectin complex from the juice, decreasing its viscosity and turbidity to allow the clarification …show more content…
It is possible to alter the pH of pectinase and classifies it into two types: acid and alkaline pectinases, each with its own purpose in the food industry. In the juice industry, this enzyme acts as an acid pectinase that promotes the extraction of juice (from its fruits) and production of clear juices (clarification). Pectinase can decrease viscosity and increase juice concentration, which is desirable for the industry. Furthermore, some industry may also incorporated pectinase with cellulase and hemicellulase because of its effectiveness in reducing viscosity and improving