commercial pectinase In Fruit Juice Production Pectinase Liquid Customized Enzyme Activity

    Pectinase is fermented, extracted and refined by microorganisms. It can break the α - pectin and methylhalogenated amide connections in pectin molecules, thereby degrading pectin molecules into smaller units or water-soluble oligomers, increasing the solubility of pectin and improving the concentration and viscosity of fruit juice and puree. Improve the yield and stability of fruit juice, as well as enhance the taste and quality of the fruit.

Juice processing: It breaks down pectin in fruit cell walls and plasmodesmata, reducing juice viscosity and increasing yield while promoting clarification and minimizing sedimentation. Commonly used in apple, grape, and citrus juice production. In wine fermentation, it aids in releasing juice from crushed grapes and other raw materials, accelerating fermentation clarification, and enhancing wine transparency and flavor.

Jam and jelly processing: By regulating pectinase activity, it adjusts product gel strength and texture to optimize mouthfeel.

Vegetable processing: Pectinase softens vegetable tissue, facilitating flavor absorption and shaping during pickling and canning.

Textile processing: Used for degumming bast fibers, removing pectin impurities from fiber surfaces to improve fiber properties.

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.