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Use of a preparation from fungal pectin lyase in the food industry |
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| Authors: | Semenova M V Sinitsyna O A Morozova V V Fedorova E A Gusakov A V Okunev O N Sokolova L M Koshelev A V Bubnova Iu P Sinitsyn A P |
| Abstract: | A new enzyme preparation of fungal pectin lyase (EC 4.2.2.10) was shown to be useful for the production of cranberry juice and clarification of apple juice in the food industry. A comparative study showed that the preparation of pectin lyase is competitive with commercial pectinase products. The molecular weight of homogeneous pectin lyase was 38 kDa. Properties of the homogeneous enzyme were studied. This enzyme was most efficient in removing highly esterified pectin. |
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