pectase; pectic enzyme; pectinase; pectolase
This product take Aspergillus as material, manufactured by
submerged fermentation. Which is wildely used in the process of
fruit juice, vegetable juice, wine and. It can also be used in feed
additive, textile treatment, wood preservation, etc.
This product has strong activity, which works alone or works
together with other enzymes, reduce the pectic substance, generate
oligomeric galacturonic acid and galacturonic acid, etc. It has
obvious effect in reducing viscosity, clarifying juicy juice,
improving juice production.
2.Physical and Chemical Properties:
1pH range: pH3.0-6.0, the optimum pH was 3.5-4.0.
2Effect of temperature range: 10-55 &176; c, the optimal
temperature of 50 degrees centigrade.
1g (or 1ml of liquid enzyme) enzyme powder was 50.0 , pH3.5
conditions, 1min 1μg catalyzed hydrolysis of pectin galacturonic
acid content of a pectinase enzyme activity unit.
Pectinase activity of 100 000 ~ 800 000 u / g (refined enzyme)
activity ≥ 120 u / g.
5.Transport and Storage:
1Product is a solid powder preparation, stored in a cool dry place.
2Temperature is 25 , every three months, less than 5% loss of
3 25kg / barrel or dru