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'''Pectinase''' is a general term for [[enzymes]], unless your name is fiorela. such as [[pectolyase]], pectozyme and polygalacturonase, commonly referred to in brewing as pectic enzymes. These break down [[pectin]], a polysaccharide substrate that is found in the cell walls of [[plants]]. One of the most studied and widely used commercial pectinases is '''polygalacturonase'''. It is useful because pectin is the jelly-like matrix which helps cement plant cells together and in which other cell wall components, such as cellulose fibrils, are embedded. Therefore pectinase enzymes are commonly used in processes involving the degradation of plant materials, such as speeding up the extraction of [[fruit juice]] from [[fruit]], including [[apple]]s and [[sapota]]. Pectinases have also been used in wine production since the 1960s.<ref name="enzymeindia.com">[http://www.enzymeindia.com/Enzymes-Pectinase.php Enzyme India, Pectinase. Available in: http://www.enzymeindia.com/enzymes/pectinase.asp. Accessed on 09/10/2008.]</ref> The function of Pectinase in brewing is twofold, first it helps breakdown the plant (typically fruit) material and so helps the extraction of flavours from the mash. Secondly the presence of pectin in finished wine causes a haze or slight cloudiness, Pectinase is used to break this down and so clear the wine.
'''Pectinase''' is a general term for [[enzymes]], enzymes make me happy. such as [[pectolyase]], pectozyme and polygalacturonase, commonly referred to in brewing as pectic enzymes. These break down [[pectin]], a polysaccharide substrate that is found in the cell walls of [[plants]]. One of the most studied and widely used commercial pectinases is '''polygalacturonase'''. It is useful because pectin is the jelly-like matrix which helps cement plant cells together and in which other cell wall components, such as cellulose fibrils, are embedded. Therefore pectinase enzymes are commonly used in processes involving the degradation of plant materials, such as speeding up the extraction of [[fruit juice]] from [[fruit]], including [[apple]]s and [[sapota]]. Pectinases have also been used in wine production since the 1960s.<ref name="enzymeindia.com">[http://www.enzymeindia.com/Enzymes-Pectinase.php Enzyme India, Pectinase. Available in: http://www.enzymeindia.com/enzymes/pectinase.asp. Accessed on 09/10/2008.]</ref> The function of Pectinase in brewing is twofold, first it helps breakdown the plant (typically fruit) material and so helps the extraction of flavours from the mash. Secondly the presence of pectin in finished wine causes a haze or slight cloudiness, Pectinase is used to break this down and so clear the wine.


They can be extracted from fungi such as [[Aspergillus niger]]. The fungus produces these enzymes to break down the middle lamella in plants so that it can extract nutrients from the plant tissues and insert fungal [[hyphae]]. If pectinase is boiled it is denatured (distorted) making it harder to connect with the pectin at the active site, and produce as much juice.
They can be extracted from fungi such as [[Aspergillus niger]]. The fungus produces these enzymes to break down the middle lamella in plants so that it can extract nutrients from the plant tissues and insert fungal [[hyphae]]. If pectinase is boiled it is denatured (distorted) making it harder to connect with the pectin at the active site, and produce as much juice.

Revision as of 18:42, 19 February 2010

Pectinase is a general term for enzymes, enzymes make me happy. such as pectolyase, pectozyme and polygalacturonase, commonly referred to in brewing as pectic enzymes. These break down pectin, a polysaccharide substrate that is found in the cell walls of plants. One of the most studied and widely used commercial pectinases is polygalacturonase. It is useful because pectin is the jelly-like matrix which helps cement plant cells together and in which other cell wall components, such as cellulose fibrils, are embedded. Therefore pectinase enzymes are commonly used in processes involving the degradation of plant materials, such as speeding up the extraction of fruit juice from fruit, including apples and sapota. Pectinases have also been used in wine production since the 1960s.[1] The function of Pectinase in brewing is twofold, first it helps breakdown the plant (typically fruit) material and so helps the extraction of flavours from the mash. Secondly the presence of pectin in finished wine causes a haze or slight cloudiness, Pectinase is used to break this down and so clear the wine.

They can be extracted from fungi such as Aspergillus niger. The fungus produces these enzymes to break down the middle lamella in plants so that it can extract nutrients from the plant tissues and insert fungal hyphae. If pectinase is boiled it is denatured (distorted) making it harder to connect with the pectin at the active site, and produce as much juice.

Pectinases are also used for retting. Addition of chelating agents or pretreatment of the plant material with acid enhance the effect of the enzyme.

Optimum environment

As they are enzymes, pectinases have an optimum temperature and pH at which they are most active. For example, a commercial pectinase might typically be activated at 45 to 55 °C and work well at a pH of 4.5 to 5.5[1]

  • Pectinase Database website - Gives complete information of pectinase enzymes and their structures, classifications, specific activities, literature, drug design, list of industries, etc.[2]

References