Pectinase Lab Report

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The hypothesis that states that “if pectinase and cellulase are added into different containers of applesauce, then pectinase will produce the most apple juice because pectin, which is very abundant in applesauce, is broken down by pectinase to make apple juice” is supported by the data. According to the data, when water was added to applesauce, the amount of apple juice created on average was 8.2 ml. When cellulase was added to applesauce, the amount of apple juice created on average was 8.26 ml. Both of these substances created less apple juice on average than when pectinase was added to applesauce. The data shows that on average the amount of apple juice created with the assistance of pectinase was 13.16 ml. Therefore, the conclusion can be made that the enzyme, pectinase, extracts the most apple juice out of apple sauce. This conclusion can also be supported by the data found by members of the class. The average amount of apple juice …show more content…

Pectin is a substrate that binds to the enzyme pectinase. Pectinase breaks down the pectin and changes the pectin into the product of the chemical reaction. Therefore in this case, pectin in applesauce binds to pectinase and then is broken down into the apple juice. The same chemical reaction would occur with cellulose changing into apple juice after being bound to the enzyme cellulase. However, background research suggests that pectinase creates more apple juice. Apples are one of the best sources of pectin possible (Andrew). Because of the particular abundance of pectin in apples, applesauce works more with pectinase than with cellulase. Cellulose is said to be more abundant in Brussels sprouts, potatoes and squash rather than apples (Fialkoff). Because of this principle, it is logical to conclude that pectinase extracts the most apple juice out of

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