**6. What efficacy does the use of different concentrations of enzyme have on the quality of emulsification and the stability of pectin emulsions containing oil in water?**

"The pectin that isolated using the different xylanase to cellulase ratios gave close EAI and also stability of emulsion after storage in fridge at 4°C for four weeks. The different emulsions prepared with pectin from different percentages of enzyme concentrations didn't undergo any phase separation. However, after 4 weeks of storage at 4°C, they experienced a decrease in EAI, which was probably the result of the accumulation of emulsion droplets. The yield is almost similar to the emulsification of different samples of enzymatic pectin extracted, probably due to the close protein concentration, and their similar ester content, which plays an essential role in the quality of the emulsion and its stability. In addition, the emulsion extracted from the pectin extracted by the acidic method, EAI showed almost the same as the results obtained by enzymatic extraction. You can compare EAI with other emulsifiers such as soy protein, sodium caseinate and whey protein with EAI of pectin from enzymatic extraction" [4].
