Protein: Pectin Lyase
Artist: Karen Hoagland
You reach into the fruit bowl and pick up a juicy, bright red apple. You take a huge bite….yuck! A big rotten chunk of fruity flesh just spoiled your treat. Blame no other than pectin lyase, the protein that breaks down pectin in the middle lamella of that now-spoiled apple. But don’t get too down on pectin lyase…if it wasn’t busy breaking bonds, that apple would still be unripe and bitter!
