The function of enzyme in fruit juice

Introduction: you may not know that the juice we often drink is also added with enzyme preparation The enzyme preparation in the juice can make the juice clear and increase the nutritional value of the juice What is the function of enzyme preparation in fruit juice? How to use enzyme preparation correctly Pectin is a complex acid polysaccharide that helps to bind plant cells Other cell wall components such as cellulose fibrils can be embedded This complex polysaccharide is found in the mesosol and protocell walls of higher plants Pectinase is mainly used for juice extraction and clarification of fruit and vegetable juice drinks and fruit wine, which has a good effect on pectin decomposition Pectinase is a kind of pectinase mixture obtained by fermentation of high pectinase producing strains Together with other enzymes such as cellulase, it is widely used in the juice brewing industry of juice purification, clarification and modification What are the functions of enzymes in fruit juice? It is introduced that pectinase in fruit juice can be widely used in the separation and clarification of apple, pear, strawberry, hawthorn, jujube, lemon, blackcurrant and other fruit juices Cellulase in fruit juice hydrolyzes cellulose and hemicellulose is fiber oligosaccharide, At the same time, it can break the dense structure of cellulose and hemifibroin, cooperate with pectinase to decompose pectin, and achieve better clarification effect Amylase with sufficient activity: amylase hydrolyzes starch, and the product is soluble maltose, glucose and low molecular dextrin, which increases the nutritional value of juice, and cooperates with pectinase to achieve better clarification effect Pectinase with moderate activity: under the joint action of cellulase and amylase, the cellulose and hemicellulose mixed with pectin are hydrolyzed and destroyed, and the effect of pectinase is more prominent Therefore, a moderate amount of active pectinase Therefore, pectinase, cellulase and α - amylase were used to hydrolyze, so as to achieve better clarification effect How to use enzyme preparation correctly? We should pay attention to the effect of temperature on enzyme In the actual production process, the action temperature of enzyme preparation is the unification of the optimum temperature and the best economic benefit of enzyme PH has a great influence on enzyme activity Some enzymes have a wide range of optimum pH, while others are very narrow The stability of enzyme is also affected by pH When the concentration of substrate is large enough, the reaction speed of enzyme is in direct proportion to the concentration of enzyme In practical production, we should pay attention to the influence of inhibitors on enzyme Strong acid, strong alkali, ultraviolet and so on can have a great impact on the enzyme Therefore, the enzyme preparation should be kept in a low temperature, dry and dark place Enzyme preparation should be eaten correctly, because the excessive use of enzyme preparation will not only destroy the nutrition of food, but also affect the health of the body Therefore, we must pay attention to the content when using enzyme preparation For more questions about enzyme preparation, you can master more food safety knowledge, so as to know more about adding enzyme preparation to food Editor in charge: he xianrob