Pectinase
Optimized for gentle food processing and mild heat conditions.
Activity Definition
One Pectinase activity unit (U) is defined as the amount of enzyme which hydrolyzes pectin to liberate 1 mg of galacturonic acid in 1 h at 50℃ and pH3.5.
Appearance
Light yellow powder
Acticvity
100,000 U/g
Shelf Life & Storage
25℃ , 12 months.
Temperature
40~70℃ (Optimum at 50~60℃)
pH Curve
3.0 ~ 5.0 (Optimum at 3.5)
Function
1. Degrade the pectin, rapidly clarify extraction solution
2. Hydrolyse the cell wall of vegetable and fruit, increase the yield
3. Reduce the viscosity of juice, increase the filtration rate
4. Prevent the post turbidity, improve the stability, extend the shelf life of juice
5. The treatment of fruit with pectinase helps in the release of phenolic content from the fruit skin