Enzyme reaction velocity and pH
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Enzyme reaction velocity and pH
Mar 23, 2019
Khan Academy
Is there any way to make citrus wedges without wasting 30% of the fruit? Cutting them usually removes the peel and pith, and half the juice and flesh ends up wasted. Meet PECTINASE. The Enzyme. Pectinase is usually extracted from Aspergillus niger, the black mold you sometimes see on spoiled fruit. An enzyme plants naturally use to soften themselves as they ripen. In nature, it breaks down pectin, in kitchen we use it to - Make the cloudy juices transparent - Freeing liquid even from something a
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