Vegetables, pectinolytic enzyme

Cellulose and complex pectic polysaccharides are the main matrix of the water-insoluble residue after centrifugation of fruit and vegetable homogenates. The use of pectinolytic enzymes is therefore necessary to solubilize the solid sample. Pectinolysis is known to degrade efficiently large pectic polysaccharides, but some of them, for example, rhamnogalacturonan-II, are considered to be resistant to pectinolytic enzymes [45]. A mixture of commercial products Rapi-dase LIQ and Pectinex Ultra-SPL , was reported for the release of metal-complexes from the solid parts of edible plants, fmits, and vegetables [45]. 

Vegetable matters of wool are normally removed by a process known as carbonising. Carbonisation of wool with inorganic acid may cause some degradation of the fibre. The replacement of carbonisation by the use of enzymes, such as cellulases, ligninases, hydrolases, lyases and oxidoreductases are reported [93]. A biochemical alternative using complex combination of enzymes to the chemical process of carbonising with sulphuric acid is also reported [94]. The amount ol sulphuric acid required for carbonisation can be reduced by the action of cellulolytic and pectinolytic enzymes [95]. 

Pectinolytic enzymes are used for the clarification of fruit and vegetable juices. The mechanism of clarification is as follows the core of the turbidity causing particles consists of carbohydrates and proteins (35%). The prototropic groups of these proteins have a positive charge at the pH of fruit... 

In addition, pectinolytic enzymes play an important role in food processing, increasing the yield of fruit and vegetable juices and the yield of oil from olive fruits. 

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