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.

Dosage: 0.01-0.05% (w/w of substrate). Optimal dosage depends on raw material type, processing temperature, and desired outcome.

Package: 1 kg / bag, 25 kg / drum