LimeFav Pectinase, Pectic Enzyme, Fermentation 100,000 vitality, Food Grade, Pectic enzyme breaks down pectin used to clarify fruit and vegetable juices and grape wine CAS NO.:9032-75-1(200g/8.8oz)

Pectinase refers to enzymes that decompose pectin, the main component of plants. Pectinase is widely distributed in higher plants and microorganisms. Pectinase is essentially polygalacturonic acid hydrolase. Pectinase hydrolyzes pectin mainly to produce β-galacturonic acid. Sodium hypoiodate method can be used to quantify galacturonic acid to determine the activity of pectinase. Application: Food Industry (used in dairy foods, baked goods, various beverages, candies, condiments, etc.), Feed Industry (pet canned food, animal feed, aquatic feed, vitamin feed, etc.), Industrial Industry (petroleum industry, manufacturing, agriculture, ,Technology research and development, etc.), Daily Chemical Industry (facial cleanser, toner, shampoo, shower gel, toothpaste, etc.), other industries. Pectinase is the most important enzyme in fruit processing. Using pectinase to treat broken fruits can speed up the filtration of juice and promote clarification. Use other enzymes together with pectinase, the effect is more obvious.

• 1.Synonyms：Polygalacturonase. Fermentation 100,000 vitality, Appearance: light yellow powder.
• 2.PH：2.5-6.0. Operating temperature range: around 15℃-55℃, the most suitable temperature is 50℃.
• 3.Pectinase is used in the production of fruit and vegetable juice, and can be added in the pressing or clarification process of fruit and vegetable juice to reduce the viscosity of juice, clarify fruit and vegetable juice.
• 4.Pectinase can be used in the production of wine to increase the juice yield, reduces pectin's hazing effect in wine which improve the color of wine.
• 5.Pectinase can be used in the plant extraction industry to cooperate with other cellulose and hemicellulose enzymes to break the plant cell wall, promote the leaching of active ingredients.