A Juicy Project: Extracting Apple Juice with Pectinase

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InwoodTeacher wins 5 points (out of 5 points) and is absolutely active! Despite the fact that I had to carry this enzyme, it showed very strong activity (so keep it for a long time outside the fridge). I hope that it will come with guidelines for use - many of the experiments designed by my students resulted in rather homogeneous results as enzyme activity was eventually completed in all trials.

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Pectinase is an enzyme that catalyzes the breakdown of pectin, a component of cell walls of fruits such as apples and oranges. Pectinase is used commercially to help extract fruit juice from fruit. By enzymatically destroying the cell wall, pectinase releases juice from the cells. Pectinase is also used for clarification of extracted juice. In this project pectinase can be applied to fruit under controlled experimental conditions to study the enzymatic activity of pectinase. You can monitor enzyme activity by measuring the amount of juice produced under various experimental conditions. Some possible conditions for research are the duration of enzyme treatment, enzyme concentration and temperature.

Effect of pectinase concentration on apple juice production The purpose of this experiment was to observe the effect of different pectinase concentrations on apple juice production. Pectinase is an enzyme that breaks down pectin, a polysaccharide found in cell walls of plants. This enzyme is mainly used commercially. This is because the cell wall of the plant collapses quickly. Thus, by varying the pectinase concentration, the result may indicate an effect that may affect the amount of apple juice it is produced in. Assumption: As the pectinase concentration increases, more apple juice is produced. Empty hypothesis: Even if pectinase concentration increases, the amount or strength of apple juice produced does not change. ... Read more

Pectinase and other enzymes are an important part of juice technology (see Table 2 on page 7). They are used to help extract, clarify and change the juice of many crops, including fruits, stones and citrus fruits, grapes, apples, pears and even vegetables. Where cloudy juice or "viscera" is preferred (eg in the case of oranges, pineapples or apricots) enzymes are used here to enhance extraction or other modifications, but there is no need to clarify the liquid. Prepress processing After washing and sorting apple, crush it with a crusher. Apples slices and leather and core from the sauce can also be used for whole apples. Although pectinase is often added at this stage, better results are obtained when the apple pulp is first stirred in a storage tank for 15 to 20 minutes to oxidize the enzyme inhibitor (polyphenol) (through the natural polyphenol oxidase in the fruit) It can be obtained.