Description
Enzymatic hydrolysis of pectin to improve juice clarity and yield.
Technical
Pectinase enzymes (polygalacturonase, pectin lyase) cleave α-1,4-glycosidic bonds in pectin polymers, reducing viscosity and releasing trapped particulates.
Culinary Significance
Essential for producing clear fruit juices and concentrates while maximizing liquid extraction.
Science
Primary Reaction
Pectin hydrolysis
Parameters
Temperature
45°C optimal
40°C to 50°C range
Time
1 hour
30 minutes – 2 hours
Equipment
Temperature-controlled reaction vesselClarification tanksFilter press