Benefits of Pectin and Pectinase

Pectin is a sort of all-natural polymer substance, which generally exists in all greater plants as well as is an important component of plant intercellular compound. Pectin is transferred in the key cell wall as well as intercellular layer, and cross-links with various components of cellulose, hemicellulose, lignin microfibrils as well as some extensin in the primary wall to make various cell cells frameworks Difficult, exhibiting an intrinsic shape, and also a supporting material for internal cells. It was first separated as well as explained by Henri Braccino in 1825.

Table of Pectin

What is Pectin?

In daily life, pectin is generally removed from the peel of citrus, usually in the form of yellow or white powder, and has the features of gelling, thickening and emulsifying. Pectin is also a natural food additive for the manufacture of jam, jelly, yogurt and gelato. Furthermore, pectin can additionally be utilized for fruit conservation.

In medicine, pectin boosts the viscosity as well as weight of stool, so it is used in the treatment of irregular bowel movements as well as looseness of the bowels. Along with kaolinite till 2002, it was one of the main ingredients in kaolin as well as pectin preparations (Kaopectate) medicines, treating looseness of the bowels. It is likewise made use of to get rid of moderate heavy metals from biological systems. Pectin is additionally made use of in throat lozenges as a pain reliever.


What is Propectinase?

Protopectinase is an industrial enzyme with potential application prospects, which can be applied to pectin production, separation of fruit and vegetable tissue cells (the obtained single cells can be used as a new type of food raw material to produce single-cell food), plant protoplasts Preparation and biochemical refining of cotton fabrics. Although there are many studies on pectinase in our country, there is still no research report on protopectinase.

The application research of protopectinase can be mainly summarized as the following aspects.

Pectin is widely used in food, cosmetics and medicine, and it is an important industrial product. The traditional industrial production of pectin is mainly acid extraction. The microbial method was invented by Sakai et al. in 1980. They directly inoculated the Trichosporium spp. which can produce protopectinase into citrus peels, and after a period of cultivation, pectin was extracted from the culture solution. In addition to pectin products containing more neutral sugars, the pectin produced by the microbial method has a large molecular weight, stable quality, complete pectin extraction, no broken peel in the fermentation broth, and no need for heat and acid treatment, and the product is easy separate.

Protopectinase can act on plant tissues to produce loose single cells. The single cell obtained by enzymatic treatment of the vegetable group: the cell structure is complete, the various nutrients are well preserved, the surface and internal tension are small, and it is easy to mix with yogurt, milk, ice cream, soup, etc., and is easily digested by pepsin and pancreatic curd. Digested by protease, it is easy to be used as food for the elderly, infants and sick.

Mitsi et al. successfully made mesophyll protoplasts of various monocotyledonous plants by using protopectinase, which can be used for plant regeneration.

The biochemical refining industry of cotton fabrics. In the traditional industry, the refining of cotton fabrics is processed in strong alkali. However, the working environment in this process is not safe, and wastes that are difficult to handle are generated. Protopectinase is used in the refining industry of cotton fabrics, which can not only provide a safe working environment and prevent environmental pollution, but also obtain high-quality products with long fibers and soft texture.

Health Benefits of Pectin

Pectin has been shown to optimize cholesterol metabolism and contribute to normal blood pressure. Apple pectin, in particular, may support heart health by optimizing cholesterol metabolism.

In the liver, cholesterol is the parent compound of bile acids. Apple pectin optimizes blood cholesterol levels by binding to bile acids in the small intestine. As bile acids are lost in the stool, more cholesterol is converted to bile acids, which can help optimize blood cholesterol levels.

A detailed analysis of 67 studies in 2,990 adults showed that pectin lowered LDL (bad) cholesterol without affecting HDL (good) cholesterol. Overall, as a soluble fiber, apple pectin (5g per day) lowers total cholesterol by 5% to 16%. The data for modified citrus pectin is much lower than this level because of the relatively non-gel forming properties of modified citrus pectin.

Cholesterol reduction could explain apple pectin’s ability to optimize arterial health and maintain normal blood pressure.

Apple pectin delays gastric emptying. This promotes satiety. In other words, apple pectin can help you feel full, which may contribute to more controlled eating and thus weight loss.


A study was conducted on 74 male and female U.S. Army employees of normal weight who fasted overnight and then took 448ml of orange juice with or without pectin. This study found that a dose of 5g can promote satiety. 7 This effect lasted four hours after ingesting the pectin in orange juice.


Delayed gastric emptying is also associated with optimized postprandial glycemic control, which also has beneficial effects on appetite control. Pectin has shown some benefit in lowering postprandial blood glucose levels in people with poor blood sugar control, but less effect in people with good blood sugar control.

Ultimately, pectin’s greatest health benefit is its ability to optimize the gut microbiota—the genetic material in the microbes that live in our guts.


The microbes—bacteria, viruses, and fungi—that live with our gut play an integral role in our overall health. Apple pectin has been shown to be a “prebiotic” that helps promote the growth and activity of beneficial bacteria while also controlling the growth of harmful bacteria in the digestive tract, such as Clostridium and Bacteroides.


This effect makes apple pectin potentially beneficial for gut dysbiosis, a change in gut flora composition associated with gas, flatulence, and malodorous stools.


In addition to its beneficial effect on the microbiota, as a gel-forming fiber, apple pectin promotes a healthy and regular bowel movement. Due to its water-binding effect, apple pectin promotes the formation of softer, well-shaped stools that are easier to pass.

Due to its gel-forming properties and ability to bind bile acids, pectin is a useful detoxification aid.


Like other gel-forming fibers, pectin can be used to facilitate the removal of heavy metals such as lead, mercury, and cadmium. In this application, MCP may be preferred as it has been used in four clinical studies of heavy metal detoxification.


MCP supplementation increased urinary excretion of lead, arsenic, and cadmium in healthy volunteers without side effects or depletion of essential elements.


In one small study of five patients, MCP alone or the MCP/alginate combination reduced lead or mercury by an average of 74% with no side effects. Remediation using MCP also greatly reduced blood lead levels and elevated urine lead levels in children hospitalized with lead poisoning.


Source and production of pectin

Pears, apples, guavas, quinces, plums, gooseberries, oranges as well as other citrus fruits consist of a large quantity of pectin, while soft fruits such as cherries, grapes and strawberries include a percentage of pectin.

The common material of pectin in fresh vegetables and fruits is:

Apple, 1 – 1.5%
Apricot, 1%
Cherry, 0.4%
Orange, 0.5 – 3.5%
Carrot 1.4%
Orange peel, 30%
Rose fruit, 15%

The main raw materials for pectin manufacturing are dried orange peel or apple pomace, which are by-products of fruit juice manufacturing. A percentage of beet pomace is also utilized.

From these materials, pectin is removed by adding warm dilute acids with pH values from 1.5 to 3.5. During a number of hrs of extraction, protopectin will certainly shed some branch chains as well as chain length as well as get in the option. After filtering, the remove is focused in vacuum cleaner, and then ethanol or isopropanol is included in precipitate pectin. The old technology of precipitating pectin with aluminum salt is no more used (except for alcohol as well as multivalent cations, pectin will certainly also speed up with protein and cleaning agent).

The pectin sped up by alcohol is after that divided, washed as well as dried out. Treatment of the preliminary pectin with weaken acid resulted in low esterified pectin. When the procedure consists of ammonium hydroxide (NH 3 (aq)), amidated pectin is gotten. After drying as well as grinding, pectin is usually standardized with sugar, in some cases with calcium salts or organic acids, to maximize efficiency in specific applications.


  1. G. Eisenbrand, P. Schreier; RÖMPP Lexikon Lebensmittelchemie; Thieme, Stuttgart; Mai 2006
  2. Herbal Drugs and Phytopharmaceuticals, Prof. Dr. Max Wichtl (emer.), 31. January 2004, Page 520.

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