Pectinase

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Pectinase is a general term for enzymes that break down pectin, a polysaccharide substrate that is found in the cell walls of plants. One of the most studied and widely used commercial pectinases is polygalacturonase. It is useful because pectin is the jelly-like matrix which helps cement plant cells together and in which other cell wall components, such as cellulose fibrils, are embedded. Therefore pectinase enzymes are commonly used in processes involving the degradation of plant materials, such as speeding up the extraction of fruit juice from fruit, including apples. Pectinases have also been used in wine production since the 1960s. If pectinase is boiled it will become denatured (mutated) making it harder to connect with the pectin at the active site, and produce as much juices.

[edit] Optimum environment

Like all enzymes, pectinases have an optimum temperature and pH at which they are most active. For example, a commercial pectinase might typically be activated at 45 to 55 °C and work well at a pH of 4.0 to 5.