pectase

American  

[pek-teys, -teyz] / ˈpɛk teɪs, -teɪz /

noun

Biochemistry.

1. an enzyme occurring in various fruits and involved in the formation of pectic acid from pectin.

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pectase British  

/ ˈpɛkteɪs /

noun

1. an enzyme occurring in certain ripening fruits: involved in transforming pectin into a soluble form

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Etymology

Origin of pectase

First recorded in 1865–70; pect(in) + -ase

Example Sentences

As the fruit ripens the pectase acts upon the pectose, which is insoluble in water, converting it into pectin, which is soluble.

From Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 by Parloa, Maria

Pectose and pectase always exist in the unripe fruit.

From Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 by Parloa, Maria

Green fruit contains two substances, called "pectase" and "pectose" and, by the action of the sun in ripening, these substances change into pectin which makes fruit jelly.

From Mother's Remedies Over One Thousand Tried and Tested Remedies from Mothers of the United States and Canada by Ritter, Thomas Jefferson

In such cases, the parasite secretes both a pectose-dissolving enzyme, known as "pectase" and a "cellulase" which attacks the cell-wall material in order to provide for the entry of the fungus into the cells.

From The Chemistry of Plant Life by Thatcher, Roscoe Wilfred