| Customization: | Available |
|---|---|
| CAS No.: | 9032-75-1 |
| Formula: | C18h37n |
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| CAS No. | 9032-75-1 |
| Product name | Pectinase enzyme |
| Apperance | Light-yellow Powder |
| Brand name | SENTIAN |
| Shelf Life | 2 Years |
| Sample | 10g |
| OEM | Available |
| Activity | 10000u/g--30000u/g |
enzima pectinase enzyme powder alkaline pectinase food grade pectinase enzyme
Pectinase is a concentrated liquid Pectinase derived from refined Aspergillus niger through cultivation and fermentation technique.
pectinase enzyme is a general term for a variety of enzymes to break down pectin. It consists of polymethylgalacturonatelyase (PMGL), polygalacturonase (PG), Polygalacturonate-lyase (PGL) and pectinesterase (PE). It can be used in fruit juice, vegetable juice and wine processing. It can also be used in animal feed, hemp material degumming, wood preservation industries, etc.
Pectic Enzyme pectinase enzymes are commonly used in processes involving the degradation of plant materials, such as speeding up the extraction of fruit juice from fruit, including apples and sapota. Pectic Enzyme pectinase have also been used in wine production since the 1960s.
The function of Pectic Enzyme pectinase in brewing is two fold, first Pectic Enzyme pectinase helps break down the plant (typically fruit) material and so helps the extraction of flavors from the mash. Secondly the presence of pectin in finished wine causes a haze or slight cloudiness. Pectic Enzyme pectinase is used to break this down and so clear the wine.
Pectic Enzyme pectinase enzymes are used for extracting juice from purée. This is done when the enzyme Pectic Enzyme pectinase breaks down the substrate pectin and the juice is extracted. The enzyme Pectic Enzyme pectinase lowers the activation energy needed for the juice to be produced and catalyzes the reaction.
1. 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;
2. The food and wine-making industries frequently use these enzymes in combination withamylase, which degrades starch, to clarify solutions;
3. Pectinase Enzyme 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;
4.Other uses for pectic enzymes in the food industry include softening fruit rinds to making peeling them easier, and to ferment coffee and tea.
Fruit and vegetable processing: juice yield increase and juice clarification; viscosity reduction for puree or fruit powder when necessary.
* Plant extract: more yield of target components, smoother.
* Wine/cider: higher yield, more color extraction and better wine clarification or stabilization.
* Beverage: transparency and stability improvement.
1.Superior viscosity reduction
2.Superior filtration improvement
3.Great juicing performance & ratio improvement
4.Highly concentrated, lower dossage
5.Efficient juice sediment reduction
| ITEMS OFANALYSIS | SPECIFICATIONS | RESULIS |
| Physical dala | ||
| Appearance | Light-yellow Powder to white powder | Confirm |
| Odor | Free of offensive odor | Confirm |
| Activity of enzyme | 30.000 Units/g min | 32.100u/g |
| Loss on drying | ≤0.5% | 0.05% |
| Heavy metals (as Pb) | ≤2.0mg/kg | 0.I4mg/kg |
| Heavy metals (as As) | ≤2.0mg/kg | 0.57mg/kg |
| Microbiology | ||
| Total Plate Count | ≤10,000cfu/g | l800cfu/g |
| TE | <30cfu/g | 20cfu/g |
| Salmonella | Absent in 25g | Negative |
| Yeast and mould | <100cfu/g | 105 cfu/g |
| Conclusion | This product conforms to the enterprise standard. | |
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