Pectinase Enzyme for Feed Additive
Introduction
This product is developed from an advanced strain through cultivation, fermentation, and extraction techniques.
Definition of Unit
1 unit of Pectinase equals to 1g (1ml) enzyme preparation hydrolyzes polygalacturonic acid to get 1mg galacturonic acid per hour at 40℃ and pH3.5.
Characteristics
| Declared Activity | 10000 u/g |
| Production Organism | Aspergillus niger |
| Physical Form | powder |
| Color | pale yellow. Color can vary from batch to batch. Color intensity is not an indication of enzyme activity. |
| Odour | Normal microbial fermentation odour. |
Specifications
| Items | Lower Limit | Upper Limit |
| Enzyme Activity | 10000 u/g | |
| Lead | 5 mg/kg | |
| Arsenic | 3 mg/kg | |
| Total Viable Count | 50,000 CFU/g | |
| Coliform Bacteria | 30 CFU/g | |
| Escherichia coli | 10 CFU/g 3 MPN/g | |
| Salmonella | Not Detected/25g |
Recommended Dosage
The recommended dosage is 0.02-0.5L of the enzyme preparation per ton of total raw materials. However, the optimal dosage depends on the fruit variety, maturity, and the specific process parameters and should be determined by testing different dosages.
Package
Package: 1 kg / bag.
Storage
Storage: Keep sealed in a dry and cool place and avoid direct sunlight.
Shelf Life
Shelf life: 12 months in a dry and cool place (20℃).
Safety
Enzyme preparations are proteins, which may induce sensitization and cause allergic-type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes, or nasal mucosa, so any direct contact with the human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.
