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Specifications
PectinaseCas:9032-75-1
EINECS: 232-885-6
Appearance:Light to tan free-flowing powder
Pectinase
Cas:9032-75-1
EINECS: 232-885-6
Appearance:Light to tan free-flowing powder
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Definition: | One μg of galacturonic acid? produced by one-minute hydrolyzing of pectin by 1 gram of pectinase powder(1ml of pectinase solution),under the condition of 40°C& pH=5.0,is defined as one active enzyme unit: u/g(u/ml). |
Specification: | Power: 50000u/g |
Application: | Applicable to feed industry as well as?? textile, Paper making, etc. |
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Pectinase
Using pectinase can decompose the colloidal material contained in the vegetable and fruit juice to seperate the vegetable and fruit juice with solids.Our pectinase is got by fermenting the black aspergillus delicately.Products is mainly divided into the enzyme for berry, the enzyme for clarifying and the enzyme for cloudy juice.
A.The enzyme for berry
The enzyme for berry is a kind of pectinase of compound type.It is especially suitable for the processing of all kinds of berry and grapes.The enzyme for berry can increase the stability of extracting anthocyanin and make the processing fruit juice in good color. The enzyme for berry vegetable juice to gain?more juice yield and improve the production through digesting the structure of cell wall.
B.The enzyme for clarifying
The enzyme for clarifying is used for decomposing the tubid fruit and vegetable juice after squeezing. It decomposes the soluble polymer gel material in the fruit and vegetable juice in order to achieve the purpose of producing plained fruit and vegetable juice.
The fruit and vegetable juice can achieve good taste if you use this kind of enzyme in the production of pear juice, apple juice, plum wine,citrus wine, hawthorn wine, kiwi wine and carrot juice.
C.The enzyme for cloudy juice
This kind of enzyme is used for the production of cloudy fruit and vegetable juice. Using it not only can increase the yield rate, but also can improve the stability of the cloudy juice and not make the cloudy juice emerge the phenomenon of layering. This kind of enzyme is applicable to the production of cloudy juice such as apple juice, orange juice, carrot juice, tropical fruit juice and vegetable juice.
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