Description

Acid Pectinase

Pectinase is made from Aspergillus niger through fermentation and extraction. Mainly used in fruit juice, vegetable juice, wine and other series of products processing, but also can be used for feed, hemp material degumming, wood preservation and other processing.

Principle

Pectinase is a general term for a variety of enzymes that can synergistically decompose pectin. Pectinase mainly contains polymethylgalacturonase (PMGL), polygalacturonase (PG) polygalacturonate cleaving enzyme (PGL) and pectin esterase (PE) pectin enzyme acts on the glycosidic bond between D-galacturonic acid residues in pectin to break the pectin molecule, degrade the polysaccharide chain of pectin, and generate oligogalacturonic acid and a small amount of small molecules of galacturonic acid to reduce the viscosity, improve the speed of ultrafiltration and improve the juice extraction. It can reduce the viscosity, increase the speed of ultrafiltration, improve the performance of juicing, reduce the time of juicing, enhance the fruity flavour, reduce the cost, increase the juice yield, reduce the secondary precipitation and improve the quality of the products.

Product characteristics
1、Temperature range: effective temperature range 25-65℃℃, optimal temperature range 50-60℃.
2、PH value range: effective pH range 2.5-4.5, optimal pH range: 3.3-4.0.
3、Effect of metal ions on enzyme activity: low concentration of Ca, Mg has an activating effect on pectinase, Cu2Fe has an inhibiting effect on pectinase.

Product properties

1、Product specification: the liquid is light brown, there are 30000u/mL and 60000u/mL.
60,000u/mL; solid yellow powder, 30,000u/g.
60,000u/g two specifications; food grade solid enzyme activity 300,000u/g.
Liquid enzyme pH (25°C): 3.0-5.0, capacity: ≤1.25g/mL; solid enzyme fineness (0.4mm standard sieve through rate): 280%.
2, the definition of enzyme activity: 1g enzyme powder or 1mL enzyme solution at 50 ℃, PH3.5 conditions, 1h decomposition of pectin to produce 1mg galacturonic acid as a unit of enzyme activity.
3、Product standard: Q8 1502-1992, the light industry standard of the People’s Republic of China.

Application method
1, fruit and vegetable juice pressing, clarification process, add 0.05-0.3L/t fruit and vegetable pulp (enzyme activity of 30,000 units) PH3.5-4.0, temperature 45-55 ℃ C role 1-5 hours. It can play the role of clarifying juice and improving yield.
2、In wine processing, pectinase can be added at the stage of maceration, fermentation or storage according to the purpose, which can improve the colour and lustre of the wine, increase the aroma of the wine and improve the juice yield. Recommended adding amount is 0.05-0.2L/t pulp (enzyme activity is calculated by 30,000 units). It can be added directly into the material or diluted with a small amount of juice and then added into the material.
3, in the feed compound enzyme, acid pectinase accounted for the addition of general 0.03-0.06kg/t full-value material (enzyme activity to 30,000 units).

Packing and storage
Liquid is packed in plastic drum, 25kg/drum; solid is packed in woven bag, 20kg/bag.
This product is a biologically active substance, high temperature, strong acid, strong alkali will cause enzyme inactivation, so in the process of transport and storage, body enzyme should avoid sun exposure, solid enzyme need to avoid exposure to the sun and rain. The warehouse should be kept clean, cool and dry.

Other Name:

Polygalacturonase

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