Pectinesterase

Function

Pectinesterases belong to the enzyme group of pectinases. They "crack" a very specific bond in molecules of pectin, which is a structural substance in the cell walls of plants.

Application

Similarly to pectinases, pectinesterases also are used primarily in the preparation of fruit and vegetables:

• in fruit juice: increasing the juice yield and clarifying juices through the elimination of lees

• in the production of concentrates from fruits and vegetables (carefully heated masses of uncooked plants or their parts), for example with tomatoes, onions, carrots, paprika or celery and also with plums, buckthorn and rosehips. These concentrates are used as an ingredient of various products

• also in the production of colouring extracts and food colour from plant-based raw materials

• feed additives

Gene technology

Pectinesterases predominantly are produced by fermentation with fungus cultures (Aspergillus types, but also Penicillium, Rhizopus, Trichoderma).

• Three of the pectinases that are manufactured in Europe are obtained with the aid of genetically modified moulds (Aspergillus, Trichoderma). In a variety of preparations and mixtures, both types of Aspergillus are available to industrial processors of fruit and vegetables.

Labelling: labelling of enzymes in regard to their production using GM microorganisms is generally not foreseen in the European Union.