Food additives data book - wordpres

Enzymes 444
NAME: Pectinase
CATEGORY: Enzymes
FOOD USE: Alcoholic beverages/ Non-alcoholic beverages/ Coffee, cocoa/ Fruits and vegetables/ Fats and oils
SYNONYMS: poly(l,4-alpha-D-galacturonide) glycano-hydrolase EC 3.2.1.15/ CAS 9032-75-1/ EINECS 232-885-6
pH OPTIMUM: Aspergillus spp. 2.5–6; Rhizopus spp. 2.5–6
TEMPERATURE OPTIMUM °C: Aspergillus spp. 40–60; Rhizopus spp. 30–50
SIDE ACTIVITIES: Aspergillus spp. pectinesterase, pectin lyase, etc.; Rhizopus spp. pectinesterase, pectin lyase, etc.
FUNCTION IN FOODS: Enzyme for wine, cider, fruit juice, natural flavour/colour extracts, citrus fruit skins for jams, vegetable
stock for soup manufacture
TECHNOLOGY OF USE IN FOODS: Alcoholic beverages: wine – clarification of wine – decreases pressing time and increases extraction
yield as liquid complex at 0.01–0.02%. Non-alcoholic beverages – coffee – removal of gelatinous
coating during drying – as liquid or powder at 20–50 ppm. Non-alcoholic beverages – cocoa –
hydrolysis of pulp from beans during fermentation as liquid or powder. Fruits and vegetables – juices –
improve extraction, 0.003–0.03%; aid clarification, 0.01–0.02% mostly liquid. Vegetables – production
of hydrolysates as liquid at 11–20 ppm. Fats and oils – extractions – degrade pectin substances to
release oil as liquid/powder at 0.5–3% DS
SYNERGISTS: Aspergillus spp.; Rhizopus spp.
ANTAGONISTS: Aspergillus spp.; Rhizopus spp.