what temperature range do the enzymes present in fruits work best
Optimum environment. As with all enzymes, pectinases have an optimum temperature and pH at which they are most active. For example, a commercial pectinase might typically be activated at 45 to 55 Â°C and work well at a pH of 3.0 to 6.5. Pectinase is commonly used in fruit industries to speed up fruit juice extraction. Uses