enzymes 3
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in a natural setting apple juice is cloudy: how can a clear juice be obtained?
adding exogenous pectinases
extra effects of adding pectinase:
• increase juice yield • intense colour and increased flavour
which enzymes are added to the pulp for total liquification?
pectinases and cellulases
how does the enzyme pectinases and cellulases cause extreme high juice yield?
cell walls are almost completely degraded by cellulase
problem 1: you have a highly esterified pectin, and you want to make a strong Ca2+ gel with it
solution: vegetable PME This hydrolyzes the methanol group in the blocks; is necessary for gel formation
problem 2: you have a pectin that makes strong Ca2+ gel, you want a less strong gell
endo-PG; cuts in the middle of the pectin chain so shorter chains are produced
problem 3: you have got a highly esterified pectin, which you use to make a sugar/ acid gel. you would like it less strong. you do not want to split off methanol
Pectin lyase; cuts in the middle of the chain next to the methylated group
problem 4: you have got a highly esterified pectin, which you want to degrade completely into galacturonic acid. which combination fits this purpose?
PME + PG + exo-PG; PME + PG produce galacturonic acid
what does invertase do?
makes from saccharose –> glucose + fructose
what does lactase do?
makes from lactose –> galactose + glucose
what does beta amylase do?
hydrolyses 1,4-bond from non-reduced end. Produces maltose.
what does alpha amylase do?
only hydrolyses 1,4 bond: produces glucose and a rest.
what does glucoamylase do?
hydrolyses all 1,4-bonds and 1,6-bonds: finally produces glucose.
what does isoamylase do?
hydrolyses only 1,6-bonds.