Celebrating 90 years of fruit juice excellence

Pectinases are a group of enzymes that specialise in breaking down pectin, a complex natural substance that stabilises the cell walls of plant cells.

Found naturally in fruits, these enzymes play a crucial role in unlocking the flavours and juices trapped within fruits and vegetables.

Pectinase can be classified into three categories based on their mode of action on pectin:

• Pectin esterase: This enzyme is responsible for the de-esterification of pectin.
• Polygalacturonase: It breaks long pectin molecules into smaller fragments through hydrolysis. Often this enzyme is applied in combination with a pectin esterase for complete hydrolysis.
• Pectin lyase: This form of pectinase degrades the pectin polymer through trans-elimination.

Imagine pectin as a tough, tangled net holding together the juices and flavours inside fruits and veggies. Now, picture pectinase enzymes as tiny, specialized scissors that snip away at this net, unravelling it and setting the juices and flavours free.

The different types of pectinase enzymes each have their own way of cutting through the net. Once the net is broken enough, the juice and flavours can easily escape and be separated.

By breaking down pectin, these enzymes help release all the tasty juices and flavours locked inside fruits and veggies. This is particularly important in industrial food production, where pectinases are used to increase juice yield, improve extraction of colours and flavours, and clarify naturally cloudy juices.

To ensure pectinase enzymes work their best, controlling factors like temperature and pH levels is crucial. When conditions are optimal, these enzymes work their magic, making our food and products even better.

In essence, pectinase enzymes are the unsung heroes that unlock the hidden treasures within fruits and vegetables, enriching our culinary experiences and improving various industrial processes.