Effect of Pectinase Durring Production of Apple Juice

Pectinase is used in the commercial production of apple juice. I want to find out how the use of the biological enzyme pectinase speeds up the production of apple juice. I also want to find out what the optimum temperature of the biological enzyme pectinase is. To do this I researched the enzyme pectinase and its uses in the commercial production of apple juice.

Background information on pectinase.

Pectinase is an enzyme. Enzymes are proteins which increase the rate of reaction of specific substrates. Each enzyme only catalyses one reaction therefore are specific.

The substrate combines with the enzyme at a certain place on the enzyme, which is called the ‘active site’. The enzyme molecules are usually much larger than their substrate, the active site of an enzyme is small in comparison to the rest of the enzyme. The rest of the enzyme molecule is involved in keeping the shape of the active sites. The enzyme has to be kept the same shape for the substrate to be able to fit into it, this is known as the ‘lock and key mechanism’ in which a substrate molecule and an enzyme molecule interact at a specific acti

If 5mls of distilled water or 5mls of pectinase was added to the apples.

Some topics in this essay:
Trial Volume, Distilled Water, Introduction Pectinase, Pectinase Mass, Apparatus Variables, Pectinase Weight, Hypothesis Pectinase, Pink Lady, distilled water, water bath, Apparatus Safety, juice released, Royal Gala, volume juice, juice produced, amount juice, volume juice released, pectinase added, 59 6, apple juice, 3 4, 3 4 5, 10 12 14, 12 14 16, 2 3 4,