Pectinase Preparation for Making Clarified Orange Juice

Part III. Clarifying activity of pectolytic enzyme preparation to citrus juice

Abstract

The clarifying activity of the commercial enzyme preparations for citrus juice was caused by the joint action of polygalacturonase (PG) and pectinesterase (PE). Clarifying activities of PE-PG mixtures were varied with the kind of PG used in each mixture, but not with the kind of PE. The clarifying activity of PE to citrus juice was more effective than those of any other enzymes such as PGs and hemicellulase. For making effective pectolytic enzyme preparation available for citrus juice, it is most important to produce a strong PE active enzyme preparation.