Cocktail Pectinases Rules The Food Processing Industries

Enzymes are reusable and very specific. Many enzymes can be identified by their names which often end in “ase” such as hydrolase sucrose pectinase. Enzymes may make up of entirely protein and some may contain non protein part cofactor or coenzyme like Zn+2. Like other enzyme pectinlyase also made up of protein which degrades pectin substance. Pectinolytic micro-organism are widely distributed in soil spoiled fruits vegetables decayed leaves and wood and can also be seen in water samples taken from decaying coconut husks especially in Coastal areas. Intestinal flora of humans also includes pectinolytic micro-organism mainly bacteria since pectin the dietary fibre is the substrate for them. Traditionally commercial source of pectin have been citrus peel and apple pomace. Citrus peel has often been the preferred material for pectin manufacture due to its high pectin content and good colour properties. Most recently other sources of pectin are sugar beet pectin sunflower pectin. It will work effectively along with cellulase hemicellulase and other pectinase in many industries for various purposes.