Pectinase refers to enzymes that break down pectin, the main component of plants. Pectinases are mainly distributed in higher plants and microorganisms, depending on their substrates. It can be divided into three categories. Two of them (pectatesterase and polygalacturonase) are found in higher plants and microorganisms, and one type (pectin lyase) is found in microorganisms, especially some plant pathogenic microorganisms.

Classification of pectinase

Pectinases include two types, one type can catalyze the depolymerization of pectin, and the other type can catalyze the hydrolysis of esters in pectin molecules. Among them, the enzymes that catalyze the depolymerization of pectin substances are divided into enzymes that act on pectin (polymethylgalactose, aldase, aldonate lyase or pectin lyase) and enzymes that act on pectic acid (polygalactose Aldase, polygalacturonate lyase, or pectate lyase). The enzymes that catalyze the hydrolysis of esters in pectin molecules include pectine esterase and pectoacyl hydrolase.

Application of pectinase

Pectinase is a very important enzyme in fruit processing. Using pectinase to treat broken fruits can accelerate juice filtration and promote clarification. When other enzymes are used together with pectinase, the effect is more obvious. For example, Qin Lan and others use a composite enzyme system of pectinase and cellulase to prepare pumpkin juice, which improves the pumpkin juice yield and the stability of pumpkin juice. The ultrastructure of pumpkin pulp cells was observed with a scanning electron microscope, which showed that the destructive effect of a single pectinase preparation or cellulase preparation on the pumpkin pulp cell wall was far less than that of a complex enzyme system. For another example, Zhang Qian et al. proposed a new type of fruit and vegetable processing enzyme - porridge enzyme (containing pectinase, cellulase, hemicellulase and protease, etc.), which can improve the juice yield and clarity of fruit and vegetable juices. It has broad application prospects in processing.

Application scope of pectinase

①Enzymes for fruit pulp

②Enzymes for juice

Main uses of pectinase

Enzyme. It is used topically for burns, especially for removing scabs and reducing wound hyperplasia, chronic ulcers, bedsores, etc.

Storage of pectinase

The suitable storage conditions for this product are 4-15°C, usually at room temperature, away from direct sunlight.

Pectinase is essentially a polygalacturonic acid hydrolase. Pectinase hydrolyzes pectin to mainly generate β-galacturonic acid. The sodium hypoiodite method can be used to quantify galacturonic acid and thereby determine pectinase activity.