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Pectinase is essentially polygalacturonic acid hydrolase, pectinase hydrolyzes pectin, mainly to produce β-galacturonic acid.
Enzyme activity definition:
Under the condition of 50℃ and pH3.5, 1g enzyme powder or 1mL enzyme liquid can decompose pectin to produce 1mg galacturonic acid in one hour, which is an enzyme activity unit (u).
pH characteristic
Working pH:2.5-6.0, suitable for pH3.5-4.5.
Temperature characteristic
The operating temperature is about 15-55℃. The optimum temperature is 40℃-50℃
Pectinase is mainly used for juice extraction and clarification of fruit and vegetable juice beverages and fruit wine, and has a good effect on decomposing pectin
1.Clarify fruit and vegetable juices
It can decompose the pectin in the juice and other substances that cause the juice to be cloudy, so that the juice can be quickly clarified
2. Increase juice yield
Quickly and effectively reduce the viscosity of fruit pulp and improve the juice yield
3. Improve color and aroma
Enhance the extraction of anthocyanins and other pigments, improve color, increase fruit aroma, and help stabilize the color of fruit juice and concentrated juice
Pectinase main application areas:
1. Applied in the production of fruit and vegetable juice, it can be added in the pressing or clarification process of fruit and vegetable juice to reduce juice viscosity, clarify fruit and vegetable juice, and improve yield.
2. Applied in the production of wine and apple cider, it can improve the juice yield of grapes and apples, enhance the color of the wine, and increase the aroma of the wine.When other enzymes are used in combination with pectinase, the effect is more pronounced.
Pectinase can also be used in the food industry (for dairy products, baked goods, various beverages, candy, condiments, etc.), feed industry (canned pet food, animal feed, aquatic feed, vitamin feed, etc.), daily chemical industry (facial cleanser, toner, shampoo, body wash, toothpaste, etc.), and other industries
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