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The use of pectinase in fruit juice production
Member rating: No Rating | Words: | Submitted: Thu Oct 07 2004
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The use of pectinase in fruit juice production I predict that there will be no juice produced to the apple sauce that had no enzyme and juice will produce to the apple sauce that had pectinase. A control is carried out in order to compare the rate of reaction between with pectinase and without pectin's. Pectin --> sugars + galataronic acid Pectin is a substance which helps to hold pant cell walls together. As a fruit ripens the plant produces proteolytic enzymes, which convert the insoluble protpectin of the unripe fruit into more soluble forms, causing the fruit to soften. When fruits are mashed and pressed to form juices these more soluble forms of pectin enter the juice, making it cloudy and causing the colour and flavour to deteriorate. Enzymes are specific in the reactions they catalyse, much more so than inorganic Catalysts. Normally, a given enzyme will Catalyse only one reaction, or...
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