Investigation Into the effect of pectinase on apple juice extraction.

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Andrew McNally/ 28th December 2002/Science Access.

Investigation Into the effect of pectinase on apple juice extraction.


To investigate how the enzyme pectinase affects the volume of juice produced by apples.


I suggest the larger the amount of pectinase the higher the volume of juice that is produced. This is because there is more active sites for the break down of the substrate (pectin) meaning the reaction will be take place faster and therefore more juice will be produced in the given time.



  • Boiling Tube (x2)
  • Small Beakers (x2)
  • Large Beaker
  • Filter Paper (x2)
  • Blender
  • Apples (x2)
  • Test Tube Rack
  • Pectinase
  • Balance
  • Bunsen Burner
  • Tripod
  • Heat Proof Mat
  • Gauze
  • Thermometer


Start by setting up two filter funnels using the dampened filter paper and place these into the two boiling tubes. Take the apples and cut them into small cubes then place these together with 80cm3 of distilled water into the blender and blend for approximately 1 minute. Place the contents into the large beaker and whilst stirring heat to a temperature of 80˚C for two minutes. Now place the large beaker into a cold-water bath and cool the contents to about 20˚C, stirring continuously. Then take the cooled apple and separate into two beakers, each beaker should contain exactly 60g of apple. Weigh out two different amounts of pectinase; add these to the separate beakers of apple and stir for two minutes. Transfer the contents of each beaker into the two filter funnels and record the volume of juice collected after 30 minutes using the measuring cylinder.

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Although there are a number of anomalies and inaccuracies within the results there is a trend and this trend proves my hypothesis. The results do show that as the amount of enzyme is increased so to is the volume of apple juice.


We are aware that within the apple cell the juice is mostly contained within the vacuole and the cytoplasm. The cell membrane (cell wall) that holds this in place is a complex matrix structure of cellulose and pectin with the cells themselves being held to one another by more pectin. ...

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