Effects of pectin-esterase on clarification of fruit juices

Effect of pectin esterase [isolated from sour oranges] on clarification of fruit juices both at low [15 °C] and high 45 °C] temperatures was studied. Enzymic clarification of juices at low temperature was comparatively slow, but with no damage to their colour and flavour. While elevation of temperature accelerated the action of enzyme [PE]. Fall in pH-values of the enzyme-treated juices may be due to the production of free carboxyl groups resulting from enzymic deesterification of the methylated pectic substances naturally accuring in the fruit juices