Pectinase

DescriptionPectinase is a complex enzyme consisting of pectolyase, pectozyme, and polygalacturonase. It is able to break down pectin, a kind of polysaccharide existing in plant cell wall. Pectin is It functions optimally at temperatures between 45 and 55 °C and pH between 3 and 6.5. Owing to this property, Pectinase is often used in processes demanding the degradation of plant materials such as speeding up the extraction process of fruit juice. More importantly, through breaking down pectin, which is an important diet component of human being, pectinase can positively affect the digestive system, maintain intestinal bacteria balance and promote colon health. Pectinase is also useful during the production of wine for aiding the extraction of flavours from the mash. Pectinase is also used for retting. It is usually obtained from the fermentation of fungi such as Aspergillus Niger.

UsesPectinase, Aspergillus niger is used in plant protoplast preparation to digest cell wall prior to organelle isolation. Pectinase helps facilitate the maceration of plant materials and extraction processes including organelle preparation. It is used in the enzyme preparation. Used mostly to reduce viscosity, to improve filtration to clarify products, to avoid particle sedimentation and to prevent pectin gel formation in the manufacture of fruit juice and wine.

UsesPectinase, Aspergillus niger is used in plant protoplast preparation to digest cell wall prior to organelle isolation. Pectinase helps facilitate the maceration of plant materials and extraction processes including organelle preparation. It is used in the enzyme preparation. Used mostly to reduce viscosity, to improve filtration to clarify products, to avoid particle sedimentation and to prevent pectin gel formation in the manufacture of fruit juice and wine.

UsesPectinase from Rhizopus sp has been used for enzymatic digestion of leaves.

General DescriptionThis product has been enhanced for energy efficiency and waste prevention when used in cellulosic ethanol research.

PreparationPectinase occurs throughout the natural world, but microbes are the primary tool through which it is made for commercial purposes. Producing microbial pectinase occurs mostly by submerging bacteria in a liquid that is continuously agitated, or via solid-state fermentation, which involves growing the microbes on a substrate. The microbes secrete the lipase, which is then purified, homogenized, and crystallized for sale.