What is pectinase?

Pectinase is an enzyme that breaks down pectin, a complex polysaccharide found in the cell walls of plants. It is commonly used in the food industry to clarify fruit juices, extract flavor compounds from fruit peels, and enhance the production of pectin-derived products such as jams and jellies.

Pectinase works by cleaving the bonds between the individual sugar molecules that make up pectin, breaking it down into smaller, more soluble fragments. This process helps to soften fruit tissues, improve extraction yields, and increase the clarity of fruit juices.

Pectinase is produced by a variety of microorganisms, including bacteria, fungi, and yeast. It is often used in combination with other enzymes, such as cellulase and hemicellulase, to improve the efficiency of enzymatic processes in food processing and other industries.

Overall, pectinase plays a crucial role in the production of a wide range of food and beverage products, and its importance in the food industry continues to grow as the demand for more natural and sustainable processing methods increases.