Pectinase combines with pectinesterase and depolymerase to degrade α-1, 4-galacturonic acid linkages. Endo-pectin transeliminase and endo-polygalacturonase from depolymerase are very effective in clarifying juices. They reduce viscosity by degrading most of the pectin component. Cellulase and Hemicellulase hydrolyze polygalacturonic acid in pectin, improving the clarity of hydrolyzed juices.
Instructions for use: Add the recommended amount of enzyme to the mixture after grinding the fruit pulp, adjusting the pH and temperature accordingly.
Recommended dosage: 30~100 ppm (30-100 gr/ton of material)
Effect of pH: Pectinase can work with a pH range of 3.5 to 5.5 and an optimal pH range of 4.5 to 5.0.
Effect of temperature: Pectinase can work at temperatures ranging from 20 to 60oC. The product's activity will be maximized at an optimal temperature range of 45 to 52oC.
Pack: 25kg, 30kg for plastic drum or 1125kg for IBC plastic drum. Customized packaging can be packed according to customer's request.
Expiry date: 6 months when stored below 25oC in the original, tightly closed, unopened packaging and away from direct sunlight. The shelf life is 18 months if the product is properly stored at 0-10oC. Long storage times or unfavourable storage conditions such as high temperatures will result in increased dosage, so the product should be stored under suitable conditions.
Evaluate PECTINASE BEVEZYME P-1004
There are no reviews yet.