Abstract
In the previous paper, it was reported that the clarifying activity of the commercial pectinase preparation for citrus juice was caused by the joint action of polygalacturonase and pectinesterase, and pectinesterase activity was more effective than those of any other enzymes for the clarification. But, it was found in this study that a fraction which was free from polygalacturonase and pectinesterase activities in commercial cellulase preparation contained an accelerating factor for the clarification.
This factor has a property of hydrolizing hemicellulose. The result suggests that the accelerating factor is a certain kind of hemicellulase. This hemicellulase has more acid stable and more thermostable characters than other enzyme preparations which have no accelerating property. Hydrocellulase also showed an accelerating effect for clarification, but its detailed role has not been revealed exactly.
