Effects of ultrasound on catalytic efficiency of pectinase preparation during the treatment of pineapple mash in juice processing

This study focused on the impacts of ultrasound on catalytic activity of pectinase preparation. Pectinex Ultra SP-L was firstly treated by ultrasound and subsequently used in pineapple mash treatment for juice processing. Change in time and enzyme concentration during the ultrasonic treatment affected significantly the pectolytic activity. Sonicated pectinase enhanced extraction yield in pineapple juice processing in comparison with unsonicated pectinase as well as improved the nutritional quality of the final product. When the pectinase solution containing 63.3 polygalacturonase units/ mL was sonicated for 60 sec with the ultrasonic power of 225 W, its catalytic efficiency reached maximum. In this case, sonicated pectinase increased the extraction yield 5.6% higher than unsonicated enzyme.