Effects of Temperature on Pectinase Enzyme
Introduction
Pectinase is an enzyme used widely in juice production. When Pectinase is added to fruit juice, it helps to strain out all of the pulp and still keep the majority of the juice. We will experiment to find the optimum temperature that the Pectinase works best at. Knowing the optimum temperature of Pectinase is VERY important because it can effect your whole juice company and help you make a lot more money. We intend to achieve this by putting the Pectinase and apple sauce in different temperature conditions and then adding the Pectinase to apple sauce and seeing which apple sauce gives us the most juice based on what temperature it was in. I believe that the boiled applesauce and Pectinase will produce the most juice when poured into the cheesecloth beaker.
Pectinase is an enzyme used widely in juice production. When Pectinase is added to fruit juice, it helps to strain out all of the pulp and still keep the majority of the juice. We will experiment to find the optimum temperature that the Pectinase works best at. Knowing the optimum temperature of Pectinase is VERY important because it can effect your whole juice company and help you make a lot more money. We intend to achieve this by putting the Pectinase and apple sauce in different temperature conditions and then adding the Pectinase to apple sauce and seeing which apple sauce gives us the most juice based on what temperature it was in. I believe that the boiled applesauce and Pectinase will produce the most juice when poured into the cheesecloth beaker.