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Effect of Pectinase Durring Production of Apple Juice

            The effect of temperature on the enzyme pectinase during the.
            
            
             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 active site on the enzyme, forming a temporary enzyme-substrate complex.
             .
             However it is now clear that the active site of some enzyme molecules change shape when the substrate molecule attaches to it. This is known as the induced fit model'. When the substrate molecule leaves the enzyme molecule the active site returns to its original shape, this can be seen in the diagram below.
             .
             Pectinases degrade pectins which are polysaccharides which form the support matrix in the plant cell wall structure. The pectins are broken down through hydrolysis into shorter molecules of Glacturonic acid; the acids can then be broken down further into other compounds such as sugars.
             Pectin is undesirable in fruit, their juices and other liquids (such as vinegar) as it is significant in soft rot of fruit and vegetables contributing to spoil and decay.


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