ENZYME ACID PECTINASE

Product code: ENZYME ACID PECTINASE

OPERATION MECHANISM

Acid pectinase is a kind of biological catalyst compound, which has many components. The main components contain PMGL (Polymethyl Galacturonase lyase), PG (Polygalacturonate lyase), PGL (Polygalacturonate lyase), PE (Pectinesterase). Acid pectinase can break down the fruit cell wall and reduce the viscosity of fruit juice, which helps to speed up the filtration and reduce the processing time, reduce costs and improve product quality.

Nature

Operating temperature: 25-65oC, optimal at 50-60oC

Working pH: 5-4.5, optimum at 3.3-4.0

TECHNICAL SPECIFICATIONS

• Liquid type: Light brown; activity 30,000 U/ml or 60,000 U/ml
• Solid: Yellow powder; activity 30,000 U/g, 60,000 U/g, used in food is 300,000 U/g
• Unit of activity: Amount of enzyme required to hydrolyze galacturonic acid from pectin in 1 hour at pH 3.5, temperature 50oC

INSTRUCTIONS FOR USE

In the process of juicing fruits and vegetables, the recommended dosage is 05-0.3L/ton of fruit and pulp (corresponding activity is 30,000 U/ml), pH 3.4-4.0, temperature 45-55oC for 1-5 hours.

In wine production: the recommended dose is 05-0.2L/ton of fruit pulp (corresponding activity is 30,000 U/ml). The enzyme can also be added directly to the pulp mixture or after dilution.

In animal feed production, the recommended dosage is 03-0.06 kg/ton of feed (corresponding activity is 30,000 U/g).

TECHNICAL SPECIFICATIONS AND MAINTENANCE

• The enzymes were stored in plastic containers, while the solid enzymes were stored in plastic bags.
• Avoid sunlight during transportation.
• Store the product away from sunlight and rain, in a dry, clean, cool place.