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Commercially Used Enzymes Pectinases Pectinases degrade pectin's to shorter molecules of galacturonic acid. This can be broken down further to sugars and other compounds. Pectin itself is able to form jellies, which is useful in some products but undesirable in fruit juices and other liquids. Pectinases are obtained commercially from fungi, particularly species of Aspergillus and Penicillium. Bacterial and other fungal pectinases are significant in soft rot of fruits and vegetables, contributing to spoilage and decay. Probably the biggest industrial use of pectinases is in the extraction and clarification of fruit juices. Pectinases are added to crushed fruit, such as apples and grapes, to increase the yield of juice extracted and improve colour derived from fruit skins. Wines vinegar and other liquids, which contain suspended pectin material, can be clarified with pectinases. They act by removing some of the pectin around charged protein particles, which then clump together and settle out of...

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