Pectinases and cellulases can be used to enhance the yield of juice from apples and similar fruits
A simple practical protocol, allowing students to investigate how enzymes may be used to enhance the yield of fruit juice from apples and similar fruits.
Reinforces learning about the stucture of plant tissues. Allows practical, quantitative investigation of factors affecting enzyme activity e.g., temperature and pH. Presents scope for open-ended investigations. Industrial use of enzymes.
Pre-knowledge and skills required by students
Structure of plant cells and tissues, including the nature of the cell wall and pectin between cells. General nature and principles of enzyme activity, including effect of temperature and pH.
Time taken in lesson
Specialist equipment and materials required
Pectinase preparation e.g., Novozymes Pectinex. OPTIONAL: cellulase and amylase preparations
Context where originally used
Very widely used in schools throught the UK since the early 1980s.
The NCBE supplies suitable Novozymes enzymes to schools and colleges in the UK. Similar arrangements may exist in other countries.
NCBE, Science and Technology Centre
University of Reading
Copyright © Dean Madden 2006