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.

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.

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Naqada Naqada · Answer 2 · 2019-03-13T00:21:27-04:00

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

Enzyme pectin acts on the pectin which is complex carbohydrate present in the cell wall plant cells. This enzyme breaks down pectin into simple sugars and galacturonic acid. Thus, pectinase speed up extraction of juices from fruits. Besides speeding of juice extraction, pectinase makes the cloudy juices clearer and improve its fragrance the aroma.