This product is produced by submerged fermentation of Aspergillus niger followed by purification and formulation. It belongs to the pectinase family and can break down esterified pectin.
Function and application
* Fruit and vegetable processing: Used as mashing enzyme to increase juice yield, reduce the viscosity of mash and juice to ease downstream processing; reduces viscosity of puree and avoid gelling problem during concentration.
* Plant extract: Disintegrates plant cell to liberate target component and smooth operation during extraction and purification, and improves stability of liquid plant extract preparations.
* Wine and cider: Improves juice and color yield and product shelf life stability.
Mechanism and product standard
Pectate lyase is capable of pectin depolymerization by eliminative cleavage of pectate at their non-reducing ends, yielding oligosaccharides with 4-deoxy-α-D-mann-4-enuronosyl groups.
|5||Total viable count/(CFU/mL)||≤50000|
|Optimum Temperature||Optimum Temperature||40℃-50℃|
|Activity pH||Activity pH||4.0-6.0|
|Optimum pH||Optimum pH||4.5-5.3|
The recommended dosage is 0.05-0.2kg/t DS. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.
Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals.Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided.If irritation or allergic response for skin or eyes develops, please consult a doctor.
Storage and Shelf life
Storage： Keep sealed in a dry and cool place and avoid direct sunlight.
Shelf life: 12 months in a dry and cool place.