Food Grade Cellulase CE-100 for Juice Processing

A cellulase for fruit and vegetable processing,

can make plant tissue softening, improve the taste,

simplify the process, increase  juice yield and clarify the finished products.

Halal & Kosher Certified

DESCRIPTION
Cellulase CE-100 is a liquid enzyme preparation derived from Trichoderma reesei culture through submerged fermentation, extraction and refining process. It consists of endoglucanase, Cellobiohydrolase Ⅱand β-glucosidase, with main effects on β-1, 4 bonds of the cellulose molecules. It can decompose the structure of cellulose and degrade it into oligosaccharides and glucose.

PRODUCT CHARACTERISTICS

• Declared Enzyme: Cellulase
• Systemic Name: EC 3.2.1.4, 4-β-D-glucan 4-glucanohydrolase
• Appearance: Amber liquid
• Enzyme activity: 10,000 U/ml (Minimum)

EFFECT OF PH
Effective pH range of CE-100 is 4.0 to 6.5; the optimum pH is 4.8 (See Figure 1).

EFFECT OF TEMPERATURE
Effective temperature range: 30 to 70°C; the optimal temperature is 55°C (See Figure 2). Inactivation may be achieved completely at temperature above 80°C in 10 minutes.

APPLICATION :

• Most fruits and vegetables contain cellulose in varying degrees. In the fruit and vegetable processing, the use of cellulase can make plant tissue softening, improve the taste and simplify the process.
• In the preparation of dehydrated vegetables such as carrots, potatoes and the like, the appropriate treatment with cellulase followed by dehydration can improve the cooking and recovery of the dehydrated vegetables.
• In addition, degradation of cellulosic materials by cellulase can not only improve the juice yield but also clarify the finished products dramatically.