pectase

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pec·tase

 (pĕk′tās′, -tāz′)
n.
See pectinesterase.
[pect(in) + -ase.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

pectase

(ˈpɛkteɪs)
n
(Elements & Compounds) an enzyme occurring in certain ripening fruits: involved in transforming pectin into a soluble form
[C19: from pectin + -ase]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

pec•tase

(ˈpɛk teɪs, -teɪz)

n.
an enzyme occurring in various fruits, involved in the formation of pectic acid from pectin.
[1865–70]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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References in periodicals archive
The four wine samples were assessed in the following order: (i) wine from the extracted juice with pectase; (ii) wine from the extracted juice without pectase; (iii) wine from nonextracted pulpy juice with pectase; (iv) wine from nonextracted pulpy juice without pectase.
The statistical differences of the effect of yeast treatment on the volatiles of hawthorn wine fermented with and without pulp (or pectase treatment) were evaluated using analysis of variance (ANOVA) in SPSS (version 12.0).
The results indicated that the addition of pectase was in favor of pH decrease and clarification, which was consistent with the results reported by Cheirsilp and Umsakul [19].
Quality Comparison of Hawthorn Wines Fermented by Saccharomyces cerevisiae with and without Pulp Contact and Pectase Treatment
Well known enzymes include pepsin which decomposes proteins into simple amino acids; amylase which breaks down starch into simple soluble sugars; and pectase which converts adhesive pectin in the coffee cherry into soluble, easily washed out compounds.
The advantages of enzyme processing
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