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In addition, pectinase enzymes aid in formation of pulpy products in the fruit juice industry. Pectinase enzymes are used for extracting juice from purée. This is done when the enzyme pectinase breaks down the substrate pectin and the juice is extracted. The enzyme pectinase lowers the activation energy needed for the juice to be produced and ...
The enzymatic finings are pectic and pectinase. They aid in destroying the large polysaccharide molecule named pectin, [4] which otherwise causes haze in fruit wines and juices. They are among the few finings that are added before juices are fermented.
There are many reports of fruit juice clarification by pectin lyases. The alkaline pectinase is inappropriate for use in the food industry due to the acidic pH of fruit juices. However, they have a very high demand in the textile industries. They are used for retting of plant fibers such as ramie, sunn hemp, jute, flax and hemp.
Beer production and malting [63] Fruit and jam manufacturing. Pectinases, cellulases – to clarify fruit juices and form jams Bioremediation: Laccases – as biotransformers to remove nonionic surfactants [64] [65] Waste water treatment: Peroxidases - removal of pollutants by precipitation [66] [67] Sludge treatment
In the food industry these exoenzymes are used in the production of fruit juices, fruit nectars, fruit purees and in the extraction of olive oil among many others. [33] The role these enzymes play in these food applications is to partially breakdown the plant cell walls and pectin .
The main raw materials for pectin production are dried citrus peels or apple pomace, both by-products of juice production. Pomace from sugar beets is also used to a small extent. [citation needed] From these materials, pectin is extracted by adding hot dilute acid at pH values from 1.5 to 3.5.
These organisms can be good sources of extracellular enzymes for industrial processes such as the production of fruit juice. For instance, the fungus Aspergillus niger is used to produce pectinase, an enzyme which is used to break down pectin in juice concentrates, making the juice appear more translucent.
Apple juice is a fruit juice made by the maceration and pressing of an apple. The resulting expelled juice may be further treated by enzymatic and centrifugal clarification to remove the starch and pectin , which holds fine particulate in suspension, and then pasteurized for packaging in glass, metal, or aseptic processing system containers, or ...