Pectic enzymes are natural substances that break down pectin, a complex carbohydrate found in plants. They are used in the food and beverage industry. Their ability to modify pectin improves product quality and processing efficiency.
The Science Behind Pectic Enzymes
Pectin is a large molecule found in plant cell walls. It exists in plant cell walls, acting as a “glue” that binds cells and provides structural integrity and firmness to fruits and vegetables. As fruit ripens, natural enzymes within the fruit begin to break down pectin, leading to softening. Pectic enzymes, also known as pectinases, are a group of enzymes that accelerate this breakdown.
Pectinases work by targeting and breaking the chemical bonds within the pectin molecule, converting it into smaller fragments. Different types of pectinases exist, including polygalacturonase, pectinesterase, and pectin lyase, each acting on pectin in slightly different ways. While naturally present in fruits, plants, bacteria, and fungi, commercial pectic enzymes are often produced through industrial fermentation, commonly using fungi like Aspergillus niger.
Key Applications
Pectic enzymes are widely used in the food and beverage industry to process fruits and vegetables. One primary application is in juice production, where they help clarify fruit juices and improve extraction efficiency. Pectin, which can cause cloudiness and viscosity in juices, is broken down by these enzymes, making the juice clearer and easier to filter.
In winemaking, pectic enzymes are used in several stages. They are used to enhance the extraction of color and flavor compounds from grapes, particularly in red wines. Pectic enzymes also aid in clarifying wine by preventing or reducing “pectin haze,” which is caused by suspended pectin particles that make the wine cloudy.
Pectic enzymes are also applied in broader fruit processing for softening fruit. This facilitates the production of purees, concentrates, or other fruit-based products. Their action helps in disintegrating the jelly-like structure of fruit pulp, allowing for easier processing and higher yields.
Benefits of Pectic Enzyme Use
The application of pectic enzymes offers several advantages in fruit and beverage processing. They improve the clarity of beverages like fruit juices and wines by degrading pectin, which causes turbidity and haze. This results in a visually appealing product for consumers.
Pectic enzymes also increase yield during juice extraction. By breaking down pectin that traps juice within fruit pulp, more liquid can be obtained from the fruit. This can increase juice yield by as much as twofold in some cases.
A further benefit is the reduction of viscosity in fruit purees and concentrates. The breakdown of pectin lowers the thickness of these liquids, improving filtration rates and heat transfer during processing. Pectic enzymes also enhance the extraction of flavor and color compounds from fruits, contributing to a richer and more aromatic final product, especially in winemaking.