Squeezing the Juice - Pectinase

Pectin is a structural polysaccharide molecule in the cell wall of plants. It helps bind cells together as part of the middle lamella (meaning layer); and as part of the cell wall it helps the plant to grow. As a plant matures, the enzyme Pectinase breaks down the Pectin, causing fruit to soften. Pectinase is used commercially to hasten the breakdown of fruits in order to extract more juice with more efficiency, reducing cost and waste.

This practical provides students with an insight into the world of commercial food manufacturing; however, it is important to remind students that the juice extracted in this experiment is not for consumption, as appropriate food-handling procedures are not followed. In this practical, students are challenged with extracting as much juice as possible from an apple to understand the ways in which enzymes can catalyse biochemical processes. The results will reveal that the addition of Pectinase increases the yield of juice. Variations may be introduced; such as, temperature or pH (see extension exercise below) to allow students the opportunity to deduce the ideal conditions for this enzyme. Students may work individually or in pairs.

To learn more, visit:
https://www.southernbiological.com/en...