Getting the juice 

Pectic Enzymes in the Fruit Juice Industry

Novozymes Pectinex UltraSPL 1ml to 100ml Distilled water = 1 % (Use 3% for the experiment to speed up 3ml to 100ml Distilled water)

 Introduction

 Pectin, a naturally occurring polymer, is found in significant amounts in fruits and fruit juices.

 The large pectin molecule contains thousands of repeating galacturonic acid units. If pectin is allowed to react with water, it loses its colloidal properties, allowing gel to “break” or settle out. This reaction with water is normally a slow one but it can be catalyzed by the enzyme pectinase, which attacks the linkage between sugar molecules. Use of pectinase in the food industry allows production of clear fruit juices. Think of the look of bottled apple juice in comparison with the look of fresh apple cider.

 Equipment:

  2  X beakers(150ml),

  2 X graduated cylinders, 

  2 X Filter paper 

 2 X funnels 

2 X Teat pipettes

2 X Glass rod

Stop-clock

Reagents: 

any commercial applesauce 

Pectinase 1%

Procedure Note:

 This experiment can be completed in one lab period. 

1. Place about 50 g of applesauce into each of two beakers (labeled A and B). Add 1 mL of pectinase to A and stir. Let both stand for 5 minutes. 

2. Pour contents of beakers into two separate funnels with filter paper in place. 

3. Collect filtrate from each beaker in a separate graduated cylinder.

 Conclusions:

 How fast did the sample from beaker A filter compared with the sample from beaker B? Are the rates of filtering constant in both filters? If not, why not? 

How much juice was collected after 5 minutes in each cylinder? Were the amounts in each cylinder the same? Explain. 

What would likely happen if you added pectinase to a sample of fruit jelly?