Pectin Methylesterase (Food Grade, 1000 U/mL)
Pectin Methylesterase (PME, EC 3.1.1.11) is a high-activity, food-grade enzyme designed for use in fruit and vegetable preservation, low-methoxyl pectin production, juice and tea beverage processing, and other applications requiring precise pectin modification. It catalyzes the hydrolysis of methyl ester bonds in pectin, converting high-methoxyl pectin (HM) into low-methoxyl pectin (LM), thereby improving texture, gelation, and clarity in finished products.
Panoramica del prodotto
This enzyme is obtained from advanced microbial fermentation followed by refined purification steps to ensure high purity, stability, and safety. It provides effective de-esterification of pectin, enhancing the firmness of fruits and vegetables, improving juice clarity, and optimizing the gelling characteristics of pectin-based systems. PME is a valuable tool for food manufacturers seeking natural and efficient methods for texture and stability enhancement.
Mechanism of Action
Pectin is a complex carbohydrate composed mainly of D-galacturonic acid residues with varying degrees of methyl esterification. Pectin Methylesterase acts on these methyl ester groups (-COOCH3), releasing methanol and forming pectic acid with more free carboxyl groups. These groups can bind with divalent metal ions such as calcium (Ca²⁺), promoting cross-linking and the formation of strong gel networks.
Through this process, PME strengthens cell wall structures in fruits and vegetables, helping maintain firmness and reduce softening during storage. In juice and tea beverage processing, PME treatment breaks down pectin responsible for turbidity, resulting in clearer and more stable products. In pectin production, it enables the efficient conversion of HM-pectin into LM-pectin for use in jams, jellies, and other applications requiring specific gelling properties.
Applicazioni
- Fruit and Vegetable Preservation: Enhances firmness, texture, and shelf stability of fresh and processed fruits and vegetables.
- Low-Methoxyl Pectin Production: Converts high-methoxyl pectin into low-methoxyl pectin for use in gelling and stabilizing applications.
- Juice Processing: Improves clarity, reduces viscosity, and increases filterability of fruit and vegetable juices.
- Tea and Beverage Formulation: Enhances beverage clarity and appearance while stabilizing pectin-related haze components.
- Other Applications: Suitable for paper, textile, and industrial uses involving pectin modification or removal.
Recommended Usage
- Dosaggio: 0.1 – 5 kg per ton of raw material (adjust according to process conditions and desired effect).
- Operating Temperature: 20 – 50°C
- Optimum pH: 3.0 – 6.0
- Aspetto: Yellow-brown liquid enzyme
- Confezione: 1 kg/sacco
- Durata di conservazione: 12 months (store in a cool, dry, and ventilated place)
Technical Specifications
| Parameter | Specificazione |
|---|---|
| Attività enzimatica | 1000 U/mL |
| Aspetto | Yellow-brown liquid |
| Density (g/mL) | ≤ 1.20 |
| pH (25°C) | 3.0 – 6.0 |
| Lead (Pb, mg/kg) | ≤ 5.0 |
| Arsenic (As, mg/kg) | ≤ 3.0 |
| Total Plate Count (CFU/mL) | ≤ 50,000 |
| Coliforms (CFU/mL) | ≤ 30 |
| Escherichia coli (CFU/mL or MPN/mL) | <10 / ≤ 3.0 |
| Salmonella (25 mL) | Not detected |
Benefici
- Improves fruit and vegetable firmness during processing and storage
- Increases beverage clarity and reduces turbidity
- Enhances gelling and textural properties in pectin-based applications
- Operates effectively in a wide pH and temperature range
- Safe, food-grade formulation suitable for industrial use
Storage and Stability
Store the enzyme in a tightly sealed container below 25°C, in a dry and ventilated area away from direct sunlight. Under proper storage conditions, the enzyme retains its declared activity for up to 12 months. After opening, use promptly to prevent moisture absorption and microbial contamination.
Safety and Handling
Pectin Methylesterase is a protein-based enzyme preparation. Avoid inhalation of aerosols or dust and contact with skin or eyes. In case of contact, rinse thoroughly with clean water. The enzyme is biodegradable and environmentally friendly when used according to recommended practices.
Conclusione
Pectin Methylesterase (Food Grade, 1000 U/mL) is a versatile and effective solution for modern food and beverage manufacturing. By modifying pectin structures naturally and safely, it enhances product texture, appearance, and stability. Ideal for fruit preservation, juice clarification, tea beverages, and low-methoxyl pectin production, this enzyme supports high-quality processing and consistent results.
