Pectase
Pectase is fermented by aspergillus niger . The appearance is light yellow in powder state. Pectin enzyme is used in juice extraction and purification of fruits, vegetables and ratafee. It is quite effective in decomposition of pectin.
It can catalyze the hydrolysis of pectin efficiently, is mainly used in the processing of fruit/vegetable juice and the clarification of fruit wine.
[Characteristic]
Appearance: Powder
Colour: Yellowish
Odour: Normal fermentation odour
pH: Stable 2.5-6.0, optimum 3.5
Solubility: Easily Soluble
Enzymatic Activity : ¡Ý50,000 u/g
Loss on Drying: ¡Ü8.0%
Operative temperature:15-55¡æ, optimum 50¡æ.
[Range of application and dosage]
*Enzyme for mashed fruit: It is compound enzyme which mainly includes pectin enzyme, cellulase enzyme and hemicellulose enzyme. It applies to juice extraction of fruits and vegetables. Enzyme works by acting on cell wall. Using mashed fruit enzyme can improve rate of juice extraction and the speed of filtration, and it also can improve acidity and sugar content of mashed fruit (raspberry, cherry, haw, grape) and improve colour and flavor of mashed fruits. Reference dosage: 1-8ppm.
*Enzyme for juice: It can rapidly decompose pectin in fruits and vegetables.
Reference dosage: 0.2-1ppm.
[Notice]
*Use water to dilute the enzyme by 10-20 times. Neither enzyme for juice nor enzyme for mashed fruit can use bentonite, polyphenol material and So2 at the same times
(concentration no less than 500mg/L).In order to check the effect of the purification, you should mix one portion and two portions(95% ethanol 99:dense
hydrochloric acid) mixed liquor evenly, after 15 minutes, the pectin will be clarified completely and floccule will appear.
[Package]
*6kg/case, be subpackaged by PE material plastic bottle, 250g/bottle.
[Storage]
*Room temperature storage, keep out of the sun.
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