Low-molecular pectin, and food and drink which contain low-molecular pectin

摘要

A novel pectinase for degradation a pectin or pectic acid is disclosed wherein (1) the novel pectinase is an endopolygalacturonase produced from a genus Saccharomyces, (2) the optimal pH is 4.0, (3) the stable pH range is 4.0 to 8.0, (4) the optimal temperature is 45 DEG C, (5) the enzymatic activity is stable up to 45 DEG C, and (6) the molecular weight is 38,000. A low-molecular pectin having a low viscosity and a high solubility and maintaining the physiological activity as the dietary fiber, and food and drink each of which contains 0.01 to 50 wt% of the low molecular pectin are also disclosed.