Is it necessary and possible to deactivate an added pectinase before making jam
I've experimented with pectic enzyme in the past to extract clarified cherry juice for cherry cider. I would blend the cherries, add my pectinase and then siphon the middle layer (of 3 layers) that form. It works very well.
Now I am considering doing this to get clarified mango juice for a jam for a tart. However if I am adding pectic enzyme to get the clarified juice then it seems very likely that I am effectively counteracting the pectin that I would add later for the jam. I guess this is called denaturing the enzyme.
Is there a known method to break down pectic enzyme before my attempt at making jam that will not damage the fruit juice significantly?
Best Answer
As a general rule you can permanently inactivate an enzyme by getting it to a high enough temperature. Boiling will definitely work, lower temperatures like 70 C will likely do so, but it will depend on the particular enzyme. Significant pH change will reduce the effect of the enzyme but may not completely inactivate it: I suspect you don't want to go down that path because it will make your juice taste weird. Given you are making jam you can take your juice, add sugar bring to the boil to denature any residual enzyme and then add pectin later. No point in adding pectin whilst the pectinase is still active!
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What happens when pectinase breaks down pectin?
Pectinase breaks the polysaccharide pectin into small monomers i.e. galacturonic acid that are negatively charged. Thus, the scattering effect of light enhance, which results in the immediate increase in turbidity but decrease in viscosity as well.Can pectic enzyme be added after fermentation?
Yes, you can add pectic enzymes after the ferment. The enzymes contribute little to the fermentation, it's only added to encourage suspended solids to clump together and precipitate out of solution. You can do that after fermentation with no ill side effects.Does pectinase denature?
Pectinase maintains its active state at between 18\xb0 C and 40\xb0 C (64.4\xb0F and 104\xb0 F). Above this temperature, pectinase begins to denature and lose effectiveness. It also works best at a somewhat acidic pH between 4.5 and 5.5.Why is pectinase important?
Use of pectinases, breaking down the pectin of the fruit and cell wall degrading enzymes opening more of the plant cells during fruit juice production, results in significantly higher yields of enzymes from each ton of fruit processed.Amazing Food Science: How to Remove the Bitter Pith From Citrus
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Answer 2
Disclaimer: I don’t know the exact process to clarify fruit juice so my assumption may be wrong.
While steb is right that heating up your juice will deactivate the enzymes, I fear that you destroyed/filtered out too much of natural pectin to form a jam. If this is the case I suggest that you use a special gelling sugar to make your mango jam or add additional pectin.
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