Pectinase is a kind of composite enzymatic system which contains polygalacturonase,cellulase ,hemicellulase and amylase etc. It is extracted from Aspergillus Niger by the deep fermentation methods. It can hydrolyze pectin,cellulose,hemicellulose and starch to monosaccharide and oligosaccharide, and improve nutritional value and filterability of Juice.
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. Pectinases have also been used in wine production. The function of pectinase in brewing is twofold, first it helps break down the plant (typically fruit) material and so helps the extraction of flavours from the mash. Secondly the presence of pectin in finished wine causes a haze or slight cloudiness. Pectinase is used to break this down and so clear the wine.
Thanks to the strict concentration limit of microbe and heavy metal by using the biotechnology and the membrane separation technique, our cellulase can achieve food grade.
Pectinase can be used for avoiding jellification during the concentration phase and can also help to clarify juice quickly and efficiently.
STORAGEProduct Application & Benefits
Juice,vegetable juice treatment,wine and beer industry etc
1. Juice industry:Dosage: 30-100ppm,add the Pectinase at pH 3.8-4.5 and 55°C and keep for 30-60 min. It functions as clarifying the juice liquid and improving the utilization of raw materials.
2. Wine industry: add the Pectinase in the proportion of 0.05-0.2 L/T of fruit pulps. It functions as improving the color and transparency, increasing the vinous flavor and improving the utilization of raw materials.
If in-taking the enriched enzyme powder or droplet, allergic may appear.
Sensitivity to the skin, eyes and mucous membrane tissue is caused by long-time touch.
Should be stored in a dry and cool place, avoiding high temperature.
12 months when Properly Stored