Food grade fruit pectinase enzyme for juice clarification pectinase in wine pectinase juice extraction

Product Overview

Description

Food grade fruit pectinase enzyme for juice clarification 

 

 

Summary

Pectinase is made of aspergillus Niger after fermentation, extraction of refined but become. Mainly for juice, vegetable juice, wine and other products processing, can also be used to feed, hemp degumming, wood preservation, etc.

 

Theory

Pectinase synergy refers to a variety of enzymes break down pectin in general. Mainly containing poly-galacturonic acid enzyme (PMGL), poly-galacturonic acid enzyme (PG), poly galacturonic acid lyase (PGL) and pectin esterase (PE). Pectinase role D- glycosidic linkages in pectin galacturonic acid residues between the pectin molecules can break the degradation of pectin polysaccharide chains, generate oligonucleotides with galacturonic acid and galacturonic acid, a small amount of small molecules substances, thereby reducing the viscosity and improve the ultrafiltration rate, improve the performance of juice, juice reduce time and enhance the fruit flavor, reduce costs, improve juice yield, reduce the secondary sedimentation, improve product quality.

 

Characteristics

 1, temperature range: the effective temperature range 25-65℃, the optimum temperature range of 50-60℃.

 2, PH value range: Effective PH range of 2.5-4.5, and the optimum PH range 3.3-4.0.

 3, Effect of metal ions on the enzyme activity: low concentrations of Ca²⁺, Mg²⁺ to activate the enzyme, Cu²⁺, Fe³⁺ on enzyme inhibition.

 

Character

1, product specifications: type of solid fawn, 40,000PU/g. Solid enzyme fineness (0.4mm standard sieve through rate): ≥80%.

2, the definition of enzyme activity: 1ml liquid enzyme at 50.0℃, pH3.5 under the conditions, the hydrolysis of pectin per minute 1 mg catalyzes a galacturonic acid as a dynamic amount of the enzyme, the unit symbol u/ml.

3, product standards: implementation of industry standards People's Republic of China QB 1502-1992.

 

Application

1, squeezing juice, clarification process, the amount of 0.05-0.3L/t Fruit pulp (enzyme activity in 4,000 PU), pH3.5-4.0, temperature 45-55℃, the role of 1-5 hours. Can play clarified juice, enhance the role of yield.

  2, wine processing, pectinase can be impregnated in accordance with the purpose, fermentation or storage stage add, play to improve the color, add the wine and increase the role of juice yield. Recommended amount of 0.05-0.2L / t pulp (4,000 PU of enzyme activity in the count).

  3, feed enzyme, the amount of acidic pectinase share generally 0.03-0.06kg/t full price (4,000 PU of enzyme activity in the count).

 

Packaging And Storage

olid food packaging bags, 25 kg/bucket..

  The product of temperature, light, humidity is very sensitive, do as much as possible during transport and storage to avoid exposure, temperature, humidity, kept clean, cool and dry, cold storage can be better.