In enzymology, a pectin lyase also known as pectolyase is a naturally occurring pectinase a type of enzyme that degrades pectin. It is produced commercially for the food industry from fungi and used to destroy residual fruit starch, known as pectin, in wine and cider. In plant cell culture, it is used in combination with the enzyme cellulase to generate protoplasts by degrading the plant cell walls.

Pectin lyase is an enzyme that catalyzes the chemical reaction

This enzyme belongs to the family of lyases, specifically those carbon-oxygen lyases acting on polysaccharides.

The systematic name of this enzyme class is (1->4)-6-O-methyl-alpha-D-galacturonan lyase. Other names in common use include:

As of late 2007, 3 structures have been solved for this class of enzymes, with PDB accession codes 1IDJ, 1IDK, and 1QCX.

Pectin lyases are the only known pectinases capable of degrading highly esterified pectins (like those found in fruits) into small molecules via β-elimination mechanism without producing methanol (which is toxic), in contrast with the combination of PG and PE, which are normally found in commercial products. In addition, the presence of undesirable enzymatic activity in commercial pectinases may be detrimental to aroma because they are responsible for producing unpleasant volatile off flavour. There are many reports of fruit juice clarification by pectin lyases.

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