Pectinase

Pectinase is obtained by fermentation and refining of Aspergillus niger. It is light yellow powder in appearance and is known as one of the four major enzyme preparations. In fact, pectinase does not refer to a specific enzyme, but is a general term for a class of enzymes that decompose pectin, including galacturonase, pectinase and pectin lipase. Pectinase can decompose pectin, disintegrate plant cell walls and intercellular layers, making it easier to squeeze juice. In addition, the decomposition of pectin into soluble galacturonic acid will also make turbid juice clear. Pectinase is mainly found in higher plants and microorganisms, and is also found in some protozoa and insects. The main source of commercially available food-grade pectinase is the metabolite of Aspergillus niger. Pectinase plays a very important role in juice production. Generally, the juice after fruit crushing contains solids such as pectin and cellulose. According to the molecular size, pectin plays the role of plant fiber. It will prevent or even stop the flow of liquid, keep solid particles suspended, and keep the juice in a uniform turbid state. Therefore, in order to make juice, pectin must be broken down and inactivated so that the juice can be clarified, and pectinase can play this role.