30000U/g Pectinase Powder Food additive for pectic Degradation
Pectinase Can Completely Degrade Pectic Substances In Fruit Juice To Make A Quick Clarification Of Juice
Habio Pectinase is a kind of pectinase developed by Mianyang Habio Bioengineering Co., Ltd with modern genetic engineering, microbe fermentation and advanced post-process technology, meanwhile has cellulase and hemicellulase activity. It can efficiently hydrolyze the pectic substance and fiber polysaccharides which can reduce the juice viscosity, clarify juice, increase the juice yield,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
- Optimum operation temperature: 35℃-65℃;
- Optimum operation pH: 2.5-4.5;
- Water bath temperature treatment: the enzyme activity retention rate was detected by water bath at each temperature for 5min;
- Good stability and adapted to different reaction environment
Table1. The Effect of Metal Ion on the activity of Habio Pectinase
| Metal Ion | Concentration C/mol.L-1 | Relative activity/% | Evaluation |
|
K+ Ca2+ Zn2+ Mg2+ Cu2+ Ba2+ Mn2+ Ag+ Comparison |
10-3 10-3 10-3 10-3 10-3 10-3 10-3 10-3 / |
120.92 111.60 80.87 98.23 72.92 124.41 137.50 128.88 100.00 |
+ + - 0 - + + + 0 |
Note: + refers to activation; - refers to inhibition; 0 refers to no obvious impact (the effect on enzyme activity is within 10%)
Product Functions
1. Completely degrade pectic substances in fruit juice to make a quick clarification of juice;
2. Cracking fruit and vegetable cell walls to improve yield of fruit and vegetable juice;
3. Reduce juice viscosity and increase filtration speed;
4. Effectively prevent the product post-turbidity and extend shelf life of fruit juice.
Specification and Usage
| Name | Habio Pectinase |
| Activity | 30,000U/g |
| Type | Powder |
| Usage |
The production of fruit wine is added according to 0.1‰ -- 0.8‰ of raw material. The production of juice is added according to 0.02‰ -- 0.1‰ of raw material. In the production of fruit wine and fruit juice, dilute 10-20 times with water and add evenly into the raw materials. Specific dosage according to the food technology and process, through the test to determine. |
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.
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