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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
The lowest temperature (45 ÂºC) is the optimal temperature for cell wall degrading enzymes, Î²-glucanases. The proteases works best at 52 ÂºC, the Î²-amylase best at 63 ÂºC and the Î±-amylase at 72Â°C. The last step in the mashing is inactivation of the enzymes at 78 ÂºC (Figure 3).