Enzymes such as pectinase, amylase and cellulase are used in the production of fruit juice because they help to maximise the yield. This is because the enzymes break down the cell walls of the fruits and this makes it easier for the juice inside the fruit to come free. When the fruit's are being broken down a variety of polysaccharies are released which makes the juice cloudy, lowering it's market value. Pectinase and amylase can both break down these polysaccharides leaving soluble substances which leave the juice clear.
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Cellulase is an enzyme/biological catalyst, which breaks down the polysaccharide cellulose: a polymer consisting of Beta glucose molecules. Cellulase is the substance found in plant cell walls. It keeps the cells sturdy and firm. In apple juice production these cell walls must be broken in order to release the juice. The use of cellulase significantly speeds this process up and increases yield, whilst also reducing viscousity of the product.
Pectinases are also essential enzymes in fruit juice production and actually more effective than cellulase.
Pectinase is an enzyme who breaks down a polysaccharide called pectin in the plant cell wall. It is produced by fungi to breakdown their food source. Commercially it can be used to extract juice from fruit puree.
it does not actually produce apple juices, rather it is used in the preparation of apple juices. They clear the juice as it contains pectinase enzyme.
Pectinase breaks down the cell walls in fruit and extracts juice from within the fruits cells.
increases extraction speed
depends on situation and time of produce but density of apple juice concentrate is 1.0436~1,0437
Pectinase is an enzyme capable of breaking down a polysaccharide often found in plant cell walls called pectin. It is used to extract juice from puree.
clear apple juice concentrate and cloudy apple juice concentrate. Pectin and starch are removed during the production process to produce clear apple juice concentrate. Cloudy apple juice concentrate's appearance arises as a result of evenly-distributed small pulp suspensions in the juice concentrate.
Pectinase is an enzyme that breaks down pectin. Pectin is one of the compounds found in plant cell walls; it is in the plate (middle lamella) that is the first part of the wall to be formed during cytokinesis, following cell division. Pectinase therefore helps to break down the cell walls. This * increases the volume of juice obtained (increases the yield) * lowers the viscosity of the juice (makes it more runny) * reduces the cloudiness of the juice, cause by suspended pieces of cell wall All of these effects improve the commercial quality of the juice.
Apple juice Apple juice? apple juice! Apple Juice Ameretto Coffee
It's really a taste thing. I would take it with apple juice because aorange juice makes your throat produce more mucous, which is just icky, especially when you have a headache.
Its juice from a cactus plant. Like apple juice is juice from an apple and orange juice is juice from an orange.
pectinase is first isolated by Henri Braconnot
apple juice is a homogeneous mixture
you just have too squeeze it's guts out and then woola you have apple juice. p.s. apple juice sucks
Pectinase is an enzyme that breaks down pectin which is found in plant cell walls. Used in degradation of plant materials, such as speeding up the extraction of fruit juice from fruits. Also pectinases have also been used in wine production.
The optimum pH for pectinase is 4, if the ph goes either above or below this the pectinase becomes denatured