Pectinase 50 000U/g food grade 1kg/bag

Pectinase, 50,000U/g, food grade, 1kg/bag

I. BriefIntroduction:

Pectinase is extracted from Aspergillus Niger by the deep fermentation methods. It is widely used in juice, vegetable juice, wine and other brewing industry. It can also be used in manufacture process of feed, wood preservative, linen material degumming and etc.

II.Definition of Activity:

One gram or milliliter of Pectinase powder or liquid at 50°C and pH 3.5 hydrolyze the solvable starch in one hour to produce 1mg galacturonic acidis called one enzyme activity unit and marked with u/g or u/ml.

III.Characteristics:

1. Effective Temperature: 25-55 °C Optimum Temperature: 50 °C

2. Effective pH: 3.0-6.0 Optimum pH 3.5-4.0

IV.Specification:

V. Application:

(The following dosage is an example of 30,000 u/g. Other specification can be converted according to the enzyme activity)

1. In manufacture process of juice squeezing and clarification: add thePectinase in the proportion of 0.05-0.3 L/T of fruit or vegetable pulp at pH 3.5-4.0 and 45-55°Cand keep for 30-60 min. It functions as clarifying the juice liquid and improving the utilization of raw materials.

2. In manufacture process of wine: add thePectinase in the proportion of 0.05-0.2 L/T of fruit pulps. It functions as improving the color and transparency, increasing the vinous flavor and improving the utilization of raw materials.

3. In feed complex enzyme: The recommend dosage is 0.01~0.05kg/Ton of feed.

VI.Storage:

Should be stored in a cool, dry and well-ventilated place; protect from direct sunlight, heat and dampness; avoid storing with poisonous and harmful substances.

VII.Packaging:

1kg/bag, 1kg/bottle, 20kg/bag, 30kg/bag, 25kg/drum, 30kg/drum or as clients’ requirements.