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  Pectinase Powder    

What is Pectinase Powder ?   

Pectinase is not a single substance, but a collective term for a class of complex enzymes capable of breaking down pectin in plant cell walls. It is hailed as one of the "world's four major enzyme preparations" and is widely found in plants and microorganisms. Currently, pectinase used in the food industry is mainly produced through large-scale fermentation by microorganisms such as Aspergillus niger. It can efficiently break down plant cell walls and the middle lamella under mild conditions, making it an indispensable and important biocatalyst in food processing and other fields.

Feature

Decomposing Pectin and Plant Cell Walls: The core function of pectinase is to catalyze the hydrolysis of glycosidic bonds between D-galacturonic acid residues in pectin molecules. It can degrade water-insoluble high-molecular-weight pectin into soluble galacturonic acid and other smaller molecules, thereby breaking down plant cell walls and the middle lamella.

Reducing Viscosity and Promoting Clarity: By decomposing pectin, which acts as a thickener and suspender in fruit juices and wines, pectinase can significantly reduce liquid viscosity, causing suspended solid particles to settle and thus achieving clarification.

Increasing Juice Yield and Filterability: Pectinase can disrupt the structure of plant cell walls, releasing more encapsulated juice and nutrients. Simultaneously, the reduced liquid viscosity significantly improves filtration speed.

Synergistic Effect: Pectinase is often used in combination with other enzymes (such as cellulase and hemicellulase). This "complex enzyme system" can more thoroughly degrade plant cell walls, and its effect is generally superior to single enzyme preparations.

Applications

Fruit and vegetable juice and wine processing: This is the most classic and widespread application of pectinase. It is used to increase juice yield and filtration speed, clarify juices (such as apple juice, grape juice, etc.), prevent gelation of concentrated juices, and enhance the color of grape juice.

Other areas of food processing: Pectinase can be used to remove the peel from oranges for making canned oranges in syrup. In the winemaking industry, it helps extract flavor compounds and maintain the stability of the wine. In addition, it is used in the extraction of natural products, such as ginkgo leaf extract and garlic oil.

Biotechnology research: In scientific research, pectinase is used to prepare plant protoplasts and to digest plant cell walls before organelle and gene research.

Other applications: Pectinase is also widely used in many industrial fields such as vegetable oil extraction, tea and coffee fermentation, poultry feed additives, and wastewater treatment.

Product Parameters

For some products that require special packaging during transportation, we will carry out more delicate packaging. For example, retinal needs to be stored at -20 °C, so we choose cold chain transportation during transportation; deoxyarbutin will change color during transportation, so we will Vacuum packing of deoxyarbutin