White Pectinase Enzyme 30000U For Fruit And Vegetable Juice

Pectinase Can Crack Fruit And Vegetable Cell Walls To Improve Yield Of Fruit And Vegetable Juice

Habio pectinase is Mianyang Habio Bioengineering Co., Ltd. use of modern genetic engineering technology, microbial fermentation technology and advanced post-processing technology in the production of a kind of pectinase, at the same time with cellulase and hemicellulase activity, fruit gelatin hydrolysate and fiber polysaccharides effectively, to reduce the juice viscosity, clarified juice, the effect significantly enhance the output rate of juice, etc.

Definition of Activity

One unit of enzyme activity is defined as the amount of enzyme required for one gram solid enzyme powder or one milliliter liquid enzyme releasing 1 mg galacturonic acid from pectin in one hour at 50℃ and pH3.5.

Product Characteristics

1. Optimum operation temperature: 35℃-65℃;
2. Optimum operation pH: 2.5-4.5;
3. Water bath temperature treatment: the enzyme activity retention rate was detected by water bath at each temperature for 5min;
4. Good stability and adapted to different reaction environment;

Product Functions

1. Thoroughly degrade the pectin in the fruit juice, so that the fruit juice can be quickly clarified;
2. Lysis fruit and vegetable cell wall, improve fruit and vegetable juice yield;
3. Reduce the viscosity of juice and improve the filtration speed;
4. Effectively prevent the product after turbidity, prolong the shelf life of juice.

Specification and Usage

Package and Storage

Packaging: 25kg/bag.
Sealed storage in the original package, room temperature (less than 25 ℃) for 12 months.
Avoid to be exposed to the sun, rain, high temperature and high humidity.