You won't have a clear juice appearance if you prepare your own fruit juice. 

Instead, you'll get a cloudy juice appearance. 

This is due to the suspended solids from big polysaccharides like pectin, cellulose, and starch.

Pectinase, amylase, and cellulase are added to break down the polysaccharides into sugars

Pectinase is an enzyme that is used commercially in the production of fruit juice. Pectinase breaks down pectin, a component of cell walls in fruit.

What are the other two enzymes responsible for?