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Pectinase Effects on Apple Juice Clarity

The experiment investigated the effect of temperature on the activity of pectinase in apple juice clarification, noting that higher temperatures increase enzyme activity and juice flow. The study highlighted the role of pectin in the cell wall and how pectinase targets it to facilitate juice clarification. Additionally, it mentioned that non-enzymatic methods for juice clarification are less common due to the need for trial runs with each juice batch.

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Anandaraj Vijayakumar
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10 views6 pages

Pectinase Effects on Apple Juice Clarity

The experiment investigated the effect of temperature on the activity of pectinase in apple juice clarification, noting that higher temperatures increase enzyme activity and juice flow. The study highlighted the role of pectin in the cell wall and how pectinase targets it to facilitate juice clarification. Additionally, it mentioned that non-enzymatic methods for juice clarification are less common due to the need for trial runs with each juice batch.

Uploaded by

Anandaraj Vijayakumar
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Result

Before 10 minutes After 10 minutes

After 20 minutes After 30 minutes

Test of Pectin’s

520
mlml
10 ml
Discussion
Based on the experiment, the 5ml, 10ml and 15ml of apple juice in three conical flasks was
immersed in water bath at 50 °C for allow the enzymes to function. The juice was initially
dark brown in color before been immersed in water bath but the color was stated to fade after
10 minutes. As temperature increases, the kinetic energy of the pectin and pectinase
molecules increases, and this results in an increase in movement. The faster these molecules
move, the more frequently they will collide with each other, increasing the number of
enzyme-substrate complexes formed and therefore increasing the rate of reaction. An
increased rate of reaction would result in more pectin being catalysed in a given time, so
leading to an increased rate of juice flow. Although highly unlikely in this experiment,
significant increases in temperature would cause the atoms within the pectinase molecules to
vibrate. Leaving the pectinase and fruit in the water bath with a temperature higher than its
optimum could result in the pectinase becoming denatured, so the water bath temperature will
be monitored by a thermometer regularly. If they are left for less than 20 minutes than the
pectinase will have had longer to work in some cases than in others (Yamasaki, Yasui, & Arima,
2014).

The cell wall contains cellulose, hemicelluloses, pectins and proteins. Pectinase specifically
targets pectin, which bonds the long cellulose strands together, in the middle lamella, to form
the outer core of the apple. Soluble pectin was found to act as a protective colloid and partial
hydrolysis of this pectin permitted insoluble and finely divided particles to flocculate. The
carboxyl groups were hydrolysed but only few glycosidic linkages were hydrolysed at the
time of flocculation and complete clarification was observed to be completed further . (State,
2014)
A wide
variety
of
nonenzymatic
procedures
have
been
employed
to
clarify apple juice.
Many
of
these
methods
depend
on
the
formation
of
a
coagulum
that
entraps
haze
particles
and
then
settles
rapidly.
Their
use
is
not
widespread
because
trial
runs
need
to
be
made
with
each
batch
of juice
in
order
to
find
the
amounts
of
clarifying
agents
that
will give
the
desired
results.
Mter
the
coagulum
has
settled,
the
supernatant
liquid
can
be
drawn
off.
I
State, O. (2014). CLARIFICATION OF APPLE JUICE WITH LABORATORY- PRODUCED-
PECTINASE OBTAINED FROM THE DETERIORATION OF APPLE ( Malus
domestica ) FRUITS BY Aspergillus niger. 5, 134–140.

Yamasaki, M., Yasui, T., & Arima, K. (2014). Pectic Enzymes in the Clarification of Apple
Juice. 1369(1964). [Link]

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