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Optimum environment. As with all enzymes, pectinases have an optimum temperature and pH at which they are most active. For example, a commercial pectinase might typically be activated at 45 to 55 Â°C and work well at a pH of 3.0 to 6.5. Pectinase is commonly used in fruit industries to speed up fruit juice extraction. Uses
As shown in Figure 13, the reaction rate increases with temperature to a maximum level, then abruptly declines with further increase of temperature. Because most animal enzymes rapidly become denatured at temperatures above 40Â°C, most enzyme determinations are carried out somewhat below that temperature. Over a period of time, enzymes will be deactivated at even moderate temperatures. Storage of enzymes at 5Â°C or below is generally the most suitable.