Acid Cellulase
Optimized for gentle food processing and mild heat conditions.
Activity Definition
One aminopeptidase unit (U) is defined as the amount of enzyme that releases 1 μmol of p-nitroaniline per minute from L-leucine-p-nitroanilide under specified conditions (pH 7.5, 37°C).
Appearance
Dark brown liquid
Acticvity
100,000 ~ 200,000 U/mL
Shelf Life & Storage
25℃ , 12 months.
Temperature
pH Curve
Function
1. Improves juice yield by degrading cellulose in fruit and vegetable cell walls.
2. Enhances clarity and stability in juices and beverages under acidic conditions.
3. Assists in releasing bound polyphenols and flavor compounds during acidic fermentation.
4. Works together with hemicellulases and β-glucosidase in bioethanol production.