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Pectinase

Pectinase
Pectinase
Product Code : 50
Product Description

Product name: Pectinase;

 

Specifications:

Enzyme Activity: 30,000 IU/g;

Effective temperature: 30–60 ℃, optimal temperature: 40–50 ℃.

Effective pH: 3.0~6.0, optimal pH: 3.5~4.5;

 

Definition of Enzyme Activity: One unit of pectinase activity was defined as the amount of enzyme that produce 1 μg of reducing sugar (denote as galacturonic acid) within 1 min (pH 3.5, 50 ℃) and the enzyme activity of the product is described as U/g.

 

 

Applications:

Juice production: The use of pectinase in juice processing can help the compression and pick-up and accelerate the separating of the deposit when filtration and centrifugation, it is not easy for juice to get turbidness again after pectinase processing and will be more stable.

 

Pectinase can help to break up the membrane of oranges in cans production. This  method is better than acid or alkali based process and produces more testable, flavorous and better luster product. Compared with acid or alkali based process, this method leads less rust to the tank therefore decrease the cost and make the product more stable.

 

ectinase can be used to produce concentrated juice, juice powder and low carbohydrates jelly.

 

In wine production, pectinase can improve the output rate of grape juice and wine,reinforce the clear effect of wine and distinctly accelerate the filtration speed.

 

In harl ungluing, pectinase is used with hemicellulase to remove the pectin in harl.

 

In wood antisepsis, pectinase can increase the permeability of wood so as to do positive effect in wood antisepsis.

 

In feed industry, pectinase is also used as feed additives to break down the anti-nutritional factors exist in feed compounds (soybean meal and rape seed meal both with high pectin content), so as to improve the digestibility and growth performance of livestock.

 

Stability and Storage:

Keep and stored in a dry and cool place, avoid sunlight and heat source. The product can store for 6 months at room temperature and the enzyme activity retain at least 95 % of the initial.