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Effect of Pectinase Durring Production of Apple Juice

It can also make fruit juice and other liquids appear cloudy as of the suspended pectic material. This can also affect the flavour of the juices and other liquids. Fruit juices are made from suspended pectins.
             Pectinases are obtained commercially from fungi. The biggest industrial use of pectinase is in the extraction and clarification of fruit juices, it is know to increase the yield of some juices by up to 15%. The use of pectinase within industries saves money as it removes some of the energy demanding needs for high temperatures and pressures.
             Increasing the temperature increases the rate of reaction. As the increase in heat adds an increase in energy this energy makes the molecules move faster. Therefore the substrate molecule will enter and leave the enzyme molecule faster allowing the enzyme molecule to catalyze more substrate molecules. This is visible from the graph below, showing the effect of temperature on the rate of reaction for enzymes.
             .
             From this graph you can see a slight increase in rate of reaction increasing to its highest (therefore fastest) point, and then a sudden dramatic drop of the rate of reaction. When the graph is at its highest point the enzyme is at its optimum temperature. The optimum temperature is the temperature at which the enzyme works the fastest.
             The sudden drop in the rate of reaction is due to the enzyme molecules denature. When an enzyme molecule is exposed to a too high temperature the bonds holding the protein together break down this alters the shape of the enzyme ands its active site. If the shape of the active site has changes the substrate will no longer fit (induced fit model and lock and key model) therefore the enzyme molecule no longer works, when the temperature increases too high all of the enzyme molecules denature stopping the reaction from taking place. This is visible from the graph above the sudden drop is due to the denature of the enzymes.


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