Why is the enzyme pectinase added during the manufacture of fruit juices?

The enzyme pectinase speeds up the breakdown of pectin in fruits, producing more juice.

The enzyme pectinase enhances the taste of fruit juices, making them more popular.

The enzyme pectinase speeds up the breakdown of toxins in fruits, producing more juice.

Question

Simone Greene

Biology

26 January, 02:16

Why is the enzyme pectinase added during the manufacture of fruit juices?

The enzyme pectinase speeds up the breakdown of pectin in fruits, producing more juice.

The enzyme pectinase enhances the taste of fruit juices, making them more popular.

The enzyme pectinase speeds up the breakdown of toxins in fruits, producing more juice.

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Answers (1)

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Gunnar Meyers · Answer 1

The enzyme pectinase speeds up the breakdown of pectin in fruits, producing more juice. It speeds up breakdown of pectin in plant cell walls, thus creating more juice. It is also used in wine making to avoid cloudiness.