Biocatalysts Introduces Pectinase 872L Fruit-Firming Enzyme
Biocatalysts Ltd. has introduced a fruit-firming enzyme, inspired by a customer requesting a way to keep strawberry pieces in yogurt firm.
Biocatalysts carried out various trials and finally came up with the enzyme Pectinase 872L which works by catalysing the hydrolysis of the methyl ester bonds in pectin, releasing free carboxyl groups. These free carboxyl groups are then cross-linked with divalent ions such as calcium to form a network of pectin. This essentially means that very soluble pectin is converted into less soluble pectin, which in turn is more likely to stay in fruit tissue during transformation processes. Thus, ensuring that the strawberries maintain their structure and form within the yogurt.
Pectinase 872L is different than other fruit firming products already on the market today as it has fewer problematic side activities causing unwanted characteristics. This liquid enzyme can not only be used for strawberries but for any soft fruit or vegetable that is being processed, with the aim of being made into fruit preparations, jams, yogurts, sauces, etc. The dosage of Pectinase 872L will depend on the type of fruit or vegetables that require processing and also the process conditions. For this particular enzyme the optimum pH range is between 4-5 and the optimum temperature range being between 30-50°C.