Pectinase is a group of enzymes that break down a central part of plant cell walls. Enzymes are proteins that speed up the rate of reaction. These enzymes are an ubiquitous part of the fruit juice and wine-making industries. Also known as pectic enzymes, they are added to livestockfeed to help animals better digest their feed.
They can be extracted from fungi such as Aspergillus niger. The fungus produces these enzymes to break down the middle lamella in plants so that it can extract nutrients from the plant tissues and insert fungal hyphae. If pectinase is boiled it is denatured (unfolded) making it harder to connect with the pectin at the active site, and produce as much juice.
Product Name: Pectinase
Batch No.: S1012111110
Manuf Date: Nov. 17, 2021
Analysis Date: Nov. 17, 2021
Expiry date: Nov. 16, 2022
Standard： The Enterprise Standard Q/370126BSJ 016-2020
Definition of Pectinase activity unit:
One unit (U) of pectinase activity is defined as the amount of enzyme which liberates
1 μmol reducing sugar per minute from 5mg/mL substrate (carboxymethylcellulose sodium)
solution at 50.0℃ and pH 4.8
30000 U/g min
Loss on drying
This product is qualified according to the delivery inspection and meets the Enterprise
Standard Q/370126BSJ 016-2020
Pectinase is obtained by deep fermention of Aspergillus Niger. It can be widely used in manufacture of juice , vegetable juice and vine processing. It also be used in the process of feed , preservative for wood ,etc.
Pectinase is one kind of compound bio-catalyst, with multiple ingredients.
1. Pectinase is added to livestock feed to help the animals better digest their food. This improves the health of their digestive systems and helps them to better digest nutrients;
2. The food and wine-making industries frequently use these enzymes in combination withamylase, which degrades starch, to clarify solutions;
3. Pectinase is also used when fruit is turned into pulp and then extracted to remove its juice because it has been found to improve the yield;
4. Other uses for pectic enzymes in the food industry include softening fruit rinds to making peeling them easier, and to ferment coffee and tea.
Store in dry conditions below 30º C, away from sunlight. After opening, it should be stored in a separate package.
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