果膠酶
| 主要成分 | 果膠酶 |
| 功能 | 果蔬汁澄清，提高出汁率 |
| 化學文摘社編號 | 9032-75-1 |
| 分子式 | C18H37N(CH3)2 |
| 配方重量 | 150.130 |
| 密度 | 1.5±0.1克/立方厘米 |
| 顏色 | 白色的 |
| 規格 | 30,000U/G |
| 應用領域 | 食品添加物 |
使用效果
果膠酶是一類能夠分解植物細胞壁核心成分的酵素。酵素是能夠加速反應速率的蛋白質。這類酵素在果汁和葡萄酒釀造行業中應用廣泛。它們也被稱為果膠酶，被添加到牲畜飼料中，以幫助動物更好地消化飼料。此外，它們還作為食品加工添加劑出售，用於促進消化。.
– Pectinase is added to livestock feed to help the animals better digest their food. This improves the health of their digestive systems and helps them to better digest nutrients.
– The food and wine-making industries frequently use these enzymes in combination with amylase, which degrades starch, to clarify solutions.
– Pectinase is also used when fruit is turned into pulp and then extracted to remove its juice because it has been found to improve the yield.
– Other uses for pectic enzymes in the food industry include softening fruit rinds to making peeling them easier, and to ferment coffee and tea.
