Pectinase Enzyme Powder For Fruit Processing
Introduction
Pectinase (CAS 9032-75-1) is produced by submerged fermentation of Aspergillus niger followed by purification, concentration, and spray-drying. This enzyme preparation efficiently degrades pectin in fruit and vegetable processing, improving juice yield, clarity, and filtration performance.
Mechanism
Pectinase is a complex of enzymes including polygalacturonase, pectin lyase, and pectin methylesterase. These enzymes work synergistically to break down pectin, the structural polysaccharide in plant cell walls, into galacturonic acid and smaller oligomers. This degradation reduces viscosity, improves juice extraction, and facilitates clarification.
Characteristics
| Declared Activity | 200,000 U/g |
| Physical Form | Powder |
| Optimal Temperature | 40-55 C |
| Optimal pH | 3.5-5.5 |
| Color | Light yellow to brown |
| Odor | Normal fermentation odor |
| CAS Number | 9032-75-1 |
Applications
- Fruit Juice Processing: Improves juice yield, reduces viscosity, and enhances clarity in apple, grape, pear, citrus, and berry juice production.
- Wine Making: Facilitates must extraction, improves color extraction from grape skins, and accelerates settling and filtration.
- Plant Extraction: Enhances extraction of bioactive compounds from plant materials by breaking down cell wall pectin.
- Textile Processing: Bio-scouring and degumming of natural fibers such as flax, hemp, and ramie.
Application Rate: 0.01-0.05% (w/w of substrate). Optimal application rate depends on raw material type, processing temperature, and desired outcome.
Package: 1 kg / bag, 25 kg / drum
