pectinase liquid use in friut juice processing fruit wine and feed

    Pectinase is a group of complex enzymes capable of decomposing pectin substances in plant cell walls, mainly including polygalacturonase, pectinesterase, pectolyase, etc. By disrupting the gel structure of pectin, it decomposes insoluble pectin into small molecular substances such as soluble galacturonic acid, thus softening tissues and reducing viscosity.

Juice processing: It can improve the juice yield, reduce turbidity, and make the juice clearer;

Fruit wine processing: It is also used in fruit wine brewing to accelerate the decomposition of fruit residue and improve the quality of the wine liquid;

Jam processing: It can improve the texture of jam and jelly, making them more delicate in taste.

Medical: Assists in the treatment of indigestion caused by plant-based foods, helps break down pectin components in food, reduces the burden on the gastrointestinal tract, and is also used in certain pharmaceutical preparations to promote the release of effective ingredients.

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.