The Pectinase enzymes are (EC 3.2.1.15) made for breaking down a family of long and complex molecules termed PECTINS, occur as structural polysaccharides in several plant tissues.

There are three types of pectinases:
1. Pectin Methyl Esterase that removes the methyloxyl residues from pectin,
2. Polygalacturonases this split the glycosidic bonds between galacturonic acid molecules.
3. Pectin Transeliminases forming unsaturated derivatives of galacturonic acid.

The most common and industrial example of pectinase used is into polygalacturonase. The Commercial pectinases are optimally active between 45 and 55 °C, and in the pH range of 4.8–5.0; higher temperatures not only increase the specific reaction rate, but also enhance enzyme linking break up.

Activity Profile of Pectinase Enzyme

Using Pectinase Enzyme in Fruits and Vegetable processing optimum pH range of 4.0~ 5.25 and working pH range of 3.0~6.0. It has an optimum temperature range between 45~50°C and working temperature range of 15~50# 8451.

Mode of Action of Pectinase Enzyme

Pectinase Enzyme help in degradation of polymeric compounds, thereby decreasing their water-binding capacity and viscosity in various fruits. This helps in improving the solubilisation of insoluble substances, which in-turn lead to increase in the recovery and the decrease in the amount of potential haze forming compounds, which leads to stability problems at the post-bottling stage, generally observed with clear juices.

Benefits of using Pectinase Enzymes

• Increased recovery of juice
• Faster decantation, better condensation and faster filing.
• Better filtration rates of juice
• Increased clarity of juice
• Reduces juice viscosity.
• Increased and uniform concentration of fruit juice or vegetable pulp.
• Fruit Juice is haze-free
• Fruit Juice show increased colloidal stability
• Improved storage period
• Increased productivity by at least 20%
• Better color stability and aroma protection
• Excellent cloud stability
• Green Chemistry
• Food Industry compliance and accepted worldwide.

Geocon Products offers Pectinase Enzyme manufactured in India and he process of making Pectinase is fermentation. We supply Pectinase enzymes for the tropical fruits, vegetable processing and typically uses are in the extraction, clarification, and concentration of fruit juices & pulps. The other applications of Pectinase Enzyme is In the process of clarification of Wines, extraction and purifications of certain Flavors, organic pigments from the plant materials.

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Geocon Products enzyme division recommend Pectinase Enzyme in the production of apple and grape juices to get more clarity of juices and to eliminate haziness. Our Pectinase enzymes are highly recommended to improve the yield of juice from the pulp, and increases color removal from the skin as well. The manufacturing co processing citrus oil emulsions can use our Pectinase Enzyme.

Apple vinegar and Jelly products can be also obtained from de-pectinized fruits and the final product will have a much better color and aroma than those produced from pectinase or so called untreated juice. In the fruits we highly recommend processors of Blackcurrant, Cheery, Plum, Mango, Guava etc. finally converted into paste for making concentrates and finished products like jams, sauces or salad dressing products.

Pectinase in Animal Feed

Pectinases are also recommended to use in the feed enzyme preparation in combination with Gluconase, xylanases, proteinases, pectinases, and amylases. Thus Pectinase enzyme shall facilitate the liberation of nutrients either by hydrolysis of non-biodegradable fibers or by liberating nutrients blocked by these fibers. Adding Pectinase Enzyme in feed will increases absorption of nutrients and reduces the amount of feces released subsequently increasing animal or poultry bird weight gain with the same amount of carbohydrate given on higher feed ratio.