Customization: | Available |
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CAS No.: | 9032-75-1 |
Formula: | C18h37nch32 |
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CAS No. | 9032-75-1 |
Product name | Pectinase |
Apperance | Reddish brown liquid |
Brand name | SENTIAN |
Shelf Life | 2 Years |
Sample | 10g |
OEM | Available |
Activity | 10000u/g--30000u/g |
Pectinase enzyme liquid CAS 9032-75-1 Pectinase liquid Pectinase
Pectinase is an enzyme that decomposes pectin, the main component of plants. It is widely distributed in higher plants and microorganisms.
Pectinase is extracted from Rhizopus to degrade pectin between cells and separate cells from tissues.
Pectinase is a group of enzymes that break down a central part of plant cell walls. Enzymes are proteins that speed up the rate of reaction. These enzymes are an ubiquitous part of the fruit juice and wine-making industries. Also known as pectic enzymes, they are added to livestockfeed to help animals better digest their feed. They are also sold as nutritional supplements for humans to aid digestion.
Different types of pectinases (PG, PE and PL) are involved in the product to ensure its efficient degradation of pectin and thus remove the impurities in natural cellulosic fibers.
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.
ITEM | SPECIFICATION | RESULTS |
Maker Compounds | ≥10000u/g | Complies |
Organoleptic | ||
Appearance | liquid | Complies |
Color | Reddish brown | Complies |
Odor | Characteristic | Complies |
Taste | Characteristic | Complies |
physical Characteristics | ||
Particle Size | 100%pass 80 mesh | Complies |
Moisture | ≤8.0% | Complies |
Ash Content | ≤5.0% | Complies |
Heavy metals | ||
Total Heavy metals | <10ppm | Complies |
As | <1ppm | Complies |
Pb | <1ppm | Complies |
Cd | <1ppm | Complies |
Hg | <0.1ppm | Complies |
Pesticide Residue | <0.2ppm | Complies |
DDT | <0.2ppm | Complies |
Microbiological Tests | ||
Total Plate Count | ≤1000CFU/G | Complies |
Total Yest & Mold | ≤1000CFU/G | Complies |
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.
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.
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