Pectin Lyase (Methanol-Free) is a high-performance enzymatic preparation designed for processing fruit juices and beverages with high pectin content. It effectively catalyzes the breakdown of pectin polymers without generating methanol, ensuring a cleaner, safer, and more natural production process. This makes it ideal for juice manufacturers focused on preserving the original color, aroma, and flavor of fruits while improving clarity and processing efficiency.
Panoramica del prodotto
This methanol-free pectin lyase works by specifically cleaving α-(1→4)-glycosidic linkages in pectin molecules through a unique β-elimination mechanism. Unlike conventional pectinases that release methanol during demethylation, this enzyme avoids methyl group hydrolysis, thereby reducing methanol formation. It performs exceptionally well in the processing of fruits such as apples, pears, citrus, berries, and tropical fruits with high pectin levels.
By promoting efficient pectin degradation, the enzyme helps reduce juice viscosity, improve filterability, and enhance juice yield. It is also suitable for rapid or “flash” enzymatic treatment processes that require fast clarification without compromising sensory quality. This product is particularly beneficial for applications requiring low oxidation loss, bright juice color, and retention of natural fruit volatiles.
Key Features & Benefits
- Methanol-free formulation: Eliminates methanol production during pectin hydrolysis for safer and cleaner processing.
- Enhanced juice clarity: Reduces haze and cloudiness caused by pectin, improving brightness and transparency.
- Natural color and flavor retention: Minimizes oxidation losses to maintain the fruit’s authentic sensory profile.
- High efficiency: Increases extraction yield and filtration speed, suitable for both hot and cold processing conditions.
- Wide application range: Effective for a variety of high-pectin fruits and juice processing technologies including flash enzymatic, heat treatment, and cold clarification.
Recommended Application
Intervallo di temperatura: 10–55°C
Optimal pH range: 4.0–6.0
Dosaggio: 2–8 g/hL depending on fruit type and process conditions
Application Examples
| Processing Type | Conditions | Dosaggio consigliato |
|---|---|---|
| Flash Enzymatic Process | 30–40°C / 5–30 min | 5–8 g/hL |
| Hot Soaking Process | 45–55°C / 30–60 min | 2–3 g/hL |
| White & Peach Juice Pre-Extraction | 10–18°C / 1–3 h | 3–5 g/hL |
| Juice Pre-Treatment | 18–25°C / 30–60 min | 2–4 g/hL |
Physical and Chemical Properties
- Aspetto: Light yellow-brown powder
- Attività enzimatica: 800 U/g
- Moisture: ≤8%
- pH stability: 4.0–6.0
- Temperature stability: up to 55°C
Storage and Packaging
Supplied in 1 kg vacuum-sealed bags. Store in a cool, dry place away from direct sunlight. Under proper storage conditions, the product maintains activity for 12 months.
Usage Notes
- For best results, dissolve the enzyme evenly before adding to juice or mash.
- Higher temperatures within the recommended range can shorten reaction time, while lower temperatures may require longer contact time.
- Avoid simultaneous use with strong oxidants or sulfite compounds to preserve enzyme activity.
- Once the enzymatic reaction is complete, promptly proceed to pasteurization or clarification to prevent overreaction.
Applicazioni
This product is highly suitable for applications such as apple juice clarification, citrus and berry juice processing, tropical fruit juice extraction, and rapid enzymatic treatment for high-pectin materials. It is particularly recommended for “flash enzymatic” processes where fast and gentle pectin degradation is desired to retain natural juice quality.
