Cellulase Enzyme for Juice Processing
Cellulase Enzyme for Juice Processing
Cellulase Enzyme for Juice Processing
Cellulase Enzyme for Juice Processing

Cellulase Enzyme for Juice Processing

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Price:RUB 76.52 - RUB 1,530.21

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Product Overview

Description

DESCRIPTION

Cellulase CE-2000 is a powder enzyme preparation derived from Trichoderma reesei culture through submerged fermentation, extraction and refining process. It consists of endoglucanase, CellobiohydrolaseⅡand β-glucosidase, with main effects on β-1, 4 bonds of the cellulose molecules. It can decompose the structure of cellulose and degrade it into oligosaccharides and glucose.

CHARACTERISTICS
Declared Enzyme:
Cellulase
Systemic Name:
EC 3.2.1.4, 4-β-D-glucan 4-glucanohydrolase
Enzyme activity:
20,000 U/g(Minimum)
Appearance:
Sandy beige powder
EFFECT OF PH

Effective pH range of CE-2000 is 4.0 to 6.5; the optimum pH is 4.8 (See Figure 1).

EFFCT OF TEMP

ffective temperature range: 30 to 70°C; the optimal temperature is 55°C (See Figure 2). Inactivation may be achieved completely at temperature above 80°C in 10 minutes.

APPLICATION

Most fruits and vegetables contain cellulose in varying degrees. In the fruit and vegetable processing, the use of cellulase can make plant tissue softening, improve the taste and simplify the process. In the preparation of dehydrated vegetables such as carrots, potatoes and the like, the appropriate treatment with cellulase followed by dehydration can improve the cooking and recovery of the dehydrated vegetables. In addition, degradation of cellulosic materials by cellulase can not only improve the juice yield but also clarify the finished products dramatically.

SAFETY & HANDLING

Inhalation of enzyme dust and mists should be avoided. In case of contact with the skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Material Safety Data Sheet.

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