Pectinase is made from Aspergillus niger through fermentation, extraction and refining. It is widely used in fruit juice, vegetable juice, wine and other products.
How It Works:
Pectinase acts on the glycosidic bonds between D-galacturonic acid residues in pectin, breaking the pectin molecules and degrading the polysaccharide chains in the pectin, thereby reducing viscosity, increasing filtration speed, improving clarity, increasing juice yield, preventing gelation of puree and concentrated juice, and enhancing the color of grape juice.
Key Features:
- Temperature Range: effective temperature range 25-65℃, most suitable temperature 50-60℃.
- PH Range: effective PH range 2.5-4.5, optimum PH range 3.3-4.0.
Application Instructions:
- Fruit Wine Processing: Adding pectinase can increase the juice yield, clarify the juice, and increase the yield of fruit wine. The recommended addition amount is 1500-9000U/kg raw material.
- Wine Processing: Add pectinase to improve the color of wine, increase the aroma and juice yield. Recommended addition amount: 1500-6000U/kg raw material.
Safety Information:
As enzymes are protein-based substances, they may cause allergic reactions if inhaled by sensitive individuals. Prolonged exposure may irritate the skin, eyes, and mucous membranes. It is recommended to wear protective masks when handling the product. In case of contact with skin or eyes, rinse immediately with water. After opening, reseal the bag or container tightly to prevent the deactivation of active enzyme components.
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