What is the optimum pH for pectinase to work?

Answer 1

Like 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 °C and work well at a pH of 4.8 to 5. If it is hotter it will make the reaction go more quickly. However, the higher temperature will eventually denature the enzyme, ultimately destroying the enzymatic action.

Pectinase also breaks down pectin best at a pH of 4.8 to 5; too high or too low a PH would also result in the enzyme denaturing. The logical explanation of why the enzyme denatures would be that if the pH is decreased too much, there would be too many H+ ions around the protein and thus the H+ ions would be attracted to the places in the enzyme which were more negative than the enzyme, thus forming a hydrogen bond there. Also, if the pH is increased, there would be too many OH- ions and they would interact with the positive regions in the protein.

Answer 2

commercial pectinase pH of 4.0 to 5
around 5 (acidic)