Pectinase is widely distributed in higher plants and microorganisms, essentially polygalacturonic acid hydrolase, pectinase hydrolyzes pectin to produce β-galacturonic acid, available sodium hypoiodite method for the quantification of galacturonic acid, so as to determine the vitality of pectinase.

Chemical properties of pectinase:

Generally off-white powder, or brownish yellow liquid. There are three main enzymes that are the active ingredients of commercial pectinase. One is pectin pectylhydrolase (EC 3.1.1.11), whose main role is to catalyze the methyl ester pectin in order to remove the methyl ester group to produce polygalacturonide bonds and methanol. Another is polygalacturonase (Polygalacturonase; EC 3.2.1.15) whose role is to hydrolyze the α-1,4-bonded galacturonide groups in pectin to reducing sugars. The third is pectin lyase (EC 4.2.2.10), which breaks pectin to yield oligosaccharides. In addition, β-Glucanase (β-Glucanase; EC 3.2.1.6), β-Glucosidase (β-Glucosidase; EC 3.2.1.21) and Xylanase (Xylanase; EC 3.2.1.32) play a secondary role. Acting temperature 40～50°C, optimum pH 3.5～4.0. Iron, copper and zinc ions have obvious inhibitory effects. Soluble in water.

Natural products are widely found in higher plants (such as citrus, apple, tomato, etc.) and microorganisms.

Pectinase Uses:

Mainly used in juice clarification, improve the speed of juice filtration, increase the yield of juice, reduce the viscosity of juice, to prevent the gelatinization of fruit puree and juice concentrate, enhance the color of grape juice and the comprehensive utilization of fruit and vegetable scraps. The highest reference dosage of 200mg/kg.

Such as grape juice with 0.2% pectinase at 40 ~ 42 ℃ for 3h, can be completely clarified. Grape pulp with 0.05% pectinase at 30 ~ 35 ℃, can increase the yield of 15%, improve the filtration speed l times.

Pectinase can catalyze the hydrolysis of methyl ester in pectin, as well as the decomposition of polygalacturonic acid into smaller molecules of polymers. It can be used as a clarifying agent for beverages, and also used for orange decapsulation, etc.. China's regulations can be used in sugar water orange canned (de-capsulated), fruit wine, fruit juice, according to the production needs of the appropriate amount of use.

Pectinase can also be used as plant cell hybridization and anther culture; promote the hydrolysis of pectin to sucrose and galacturonic acid.