Polygalacturonase (5,000-40,000 PGU/g)
The third enzyme used in fruit and vegetable processing is polygalacturonase.
It works through the decomposition of pectin into its simpler compounds. This increases juice extraction, reduces the viscosity of juices, and ensures that juices produced can be of a smooth texture and vibrant flavor.
It is an enzyme that plays a role in the optimization of processing efficiency and product quality, putting it in high esteem with food industries.
