Pectin lyase is a pectinase that cleaves pectin polymers by trans-elimination. It catalyzes the elimination and cracking of pectin molecular chains to produce galacturonic acid oligosaccharides, which plays an important role in improving fruit juice production and improving the clarity of fruit juice wine in the fruit juice processing and fruit wine brewing industry. Let's briefly introduce it to you
First, the most important role of pectin lyase in the juice processing industry is the extraction and clarification of fruit juice.
If there is a pectin substance in the juice, the viscosity of the juice increases and becomes turbid. Juice is produced using a mixture of pectinase and amylase to clarify the juice, which can reduce the filtration time by 50%. The pulp of bananas, grapes and apples is treated with pectinase, which can increase the yield of fruit juice. When treating fruit juice with pectinase, its dosage has a great impact on the clarifying effect. When the amount of pectinase is low, the decomposition of pectin is incomplete, and the clarification effect is poor; If the dosage is too high, the enzyme protein will make the juice cloudy. Therefore, the amount of pectinase used has an optimal range
Second, the role of pectin lyase in the brewing of fruit wine is mainly to clarify the fruit wine, so that the product quality is more stable.
With the improvement of living standards, people's consumption of fruit wine is also increasing. The role of pectin lyase in the production of fruit wine has also been recognized by production enterprises. The addition of pectin lyase to the production of fruit wine can improve the color sense of the fruit wine product and have better organolepticity; Fruit wine can be clarified to make the product more stable; It can increase the aroma of cider, make the taste fuller, etc. The addition of pectin lyase to red wine brewing can quickly reduce the viscosity of the juice, facilitate the dissolution of pigments, fermentation is intense and rapid, and can reduce the amount of volatile acid production; It can increase the content of dry extract and total phenol content of raw wine and improve the quality of wine. During the fermentation process. The addition of pectin lyase can promote the formation of polymeric polyphenols and multi-variety aromas, increasing the aroma of fruit wine. Pectin lyase can provide preliminary clarification of pineapple fermented original wine and is the best clarifier, and the clarification effect is best when the amount of pectinase is 0.012%. Pectinase is used in the juicing process of cider production, and its optimal process conditions are: pH 4.2, temperature 50 °C, pectinase dosage of 250mL/L juice, action time of 1 hour, the application of pectinase can improve the juice yield by 20%, and the clarity can reach more than 90%.
Pectin lyase is a commonly used food enzyme preparation, the source of which is mainly aspergillus niger under strictly controlled conditions for liquid deep fermentation preparation, and its properties are brown liquid, after the loading spray drying process, can be made into gray or light yellow aliquot solid products. Enterprise users can choose large brand products according to the actual production situation to ensure the quality of their own products.