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Introduction I have been asked by a couple of scientists at a fruit juice company called "Juice" to find out what temperature the enzyme pectinase produces the most juice and what is the best concentration to use. Pectinases are actually a mixture of enzymes, which, along with others such as cellulase, are widely used in the fruit juice industry where they are widely used to help extract, clarify and modify fruit juices. Pectinase is produced by fermentation of Aspergillus Niger. It can be used in fruit juices, vegetable juices and fruit wine production. During the production, the pectinase is used to hydrolyze the colloidal substance in the fruit to separate the juice from solids. Pectins are large polysaccharide molecules, made up of chains of several hundred galacturonic acid residues. Enzymes in this pectinase group include polygalacturonases, pectin methyl esterase and pectin lyases. These pectinase enzymes act in different ways on the pectins, which...

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