What You Need to Know
Pectinase enzymes (polygalacturonase, pectin lyase) cleave α-1,4-glycosidic bonds in pectin polymers, reducing viscosity and releasing trapped particulates.
Essential for producing clear fruit juices and concentrates while maximizing liquid extraction.
Key Parameters
Temperature
45°C
40°C - 50°C
Time
1 hour
30 minutes - 2 hours
Equipment
Temperature-controlled reaction vesselClarification tanksFilter press
Steps
- 1.
Apple juice clarification (Commercial cider production): Essential for sparkling cider base
- 2.
Berry coulis refinement (Modern pastry): Creates glossy dessert sauces
The Science
Primary Reaction
Pectin hydrolysis