PECTINASE

FEATURES

1.   Optimal pH Range: 3.5-6.0
2.   Optimal Temperature: 25-55°C.
3.   Good Stability: 85% activity remained after 12 months' storage
4.   Origin: Deep fermentation of Aspergillus Niger
5.   Appearance: Light yellow powder or Light brown liquid
6.   Specification:
      Powder: 30,000U/g, 50,000U/g, 60,000U/g
      Liquid: 30,000U/ml, 50,000U/ml, 60,000U/ml
7.   Packing: 25 kg/bag or 25kg/drum

WORK MECHANISM

Pectinase are enzymes breaking pectic substances by hydrolysis of pectin and breakdown of complex polysaccharides in plant tissues into simpler molecules with extra ordinary specificity, catalytic power and substrate specificity. It is used to attack the galacturonan backbone which are classified as polysacchride hydrolases, Polysaccharide lysase and Carbohydrate esterases.

UNIT DEFINITION

The amount of enzyme needed to hydrolyze 1mg of galacturonic acid in one hour at pH 3.5 and 50°C.

USAGE METHOD

Manufacture of juice, vegetable juice and vine processing.
The initial recommended dosage is 50–80g/MT of pectinase 30,000U/g of fruit mash. The optimum dosage needs to be standardized on basis of trials only.

STORAGE

Stored in a cool dry place and avoid direct sunlight for 12 months. Avoid to be exposed to the sun, rain, high temperature and high humidity.