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Enzymes which are mainly used in clarification of fruit juices are

Enzymes which are mainly used in clarification of fruit juices are Correct Answer Pectinases and pectinesterases

Enzymes that are mainly used in the clarification of fruit juices are Pectinases and pectinesterases.

Key Points

  1. Enzyme addition increases the release of various phenolic and other nutritionally important components in the juice.
  2. The use of enzymes in food processing is one of the greatest impacts of biotechnology on the sector. 
  3. There are mainly two groups of enzymes that are used in the fruit juice industry i.e. pectinases and amylases. 
  4. Fruits are picked while unripe and stored for relatively long periods of time at low temperatures. 

Important Points

Classification of Pectinase:

Pectinases are classified into three groups:
  • Hydrolytic (hydrolases) or trans eliminative (lyases) cleavage of the glycosidic bonds.
  • endo (random) or Exo (from the molecule end) mechanism of action and preference for substrates.
  • pectic acid or pectin.
The three main types of pectinases are pectinesterase, depolymerizing enzymes, and protopectinase.
 
Additional Information
  1. Hemicellulases & Cellulases: hemicellulases and cellulose are used in the production of fruit juices, with the objective of optimizing the processing of these products. These enzymes are part of maceration enzymes acting on soluble pectin hydrolysis and on cell wall components, lower viscosity, and maintenance of texture.
  2. Amylases:  Amylases are very important biotechnologically with applications in industries such as textile, pulp, paper, leather.

Related Questions

The ratio of number of cans of orange, pineapple and mixed fruit juices kept in a store is 8 : 9 : 15. If the store sells 25%, 33.33% and 20% of orange, pineapple and mixed fruit juices cans respectively, then what is the ratio of number of cans of these juices in the remaining stock?
The ratio of number of cans of orange, pineapple and mixed fruit juices kept in a store is 8 : 9 : 15. If the store sells 25%, 33.33% and 20% of orange,pineapple and mixed fruit juices cans respectively, then what is the ratio of number of cans of these juices in the remaining stock?
In tomato plant, red (R) is dominant over yellow (r) for fruit color and purple (P) is dominant over green (p) for stem color. Fruit color and stem color assort independently. The number of progeny plants of different fruit/stem colors obtained from a mating are as follows:
Red fruit, purple stem - 145
Red fruit, green stem - 184
Yellow fruit, purple stem - 66
Yellow fruit, green stem - 47
What are the genotypes of the parent plants in this mating?
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Term the clarification agent added in fruit juices
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Vegetable juices are subjected to a much more severe pasteurization process than fruit juices.