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Optimum environment. As with all enzymes, pectinases have an optimum temperature and pH at which they are most active. For example, a commercial pectinase might typically be activated at 45 to 55 Â°C and work well at a pH of 3.0 to 6.5. Pectinase is commonly used in fruit industries to speed up fruit juice extraction. Uses
A pH of about 7 is the optimum and as the pH moves further away from the optimum pH the enzyme activity starts to slow down. Every enzyme shows highest activity at a specific temperature which is called the optimum temperature. The rate of reaction above or below this temperature is slower. Increasing the temperature causes the frequency of collisions to increase as the molecules move faster when the heat is supplied.