Liquid pectinase for pectin degradation in fruit vegetable porcessing plant extract and textle feed

 

PRODUCT DESCRIPTION

 

This product is produced by submerged fermentation of Aspergillus niger followed by purification and formulation. The pectinase has high activity in the acidic pH range (pH3.3-4.0) and is often used in juice & wine, vegetable processing, plant extract and other plant-based processing.

 

MECHANISM

Different types of pectinases (PG, PE and PL) are involved in the product to ensure its efficient degradation of pectin. Besides, cellulase and hemi-cellulase in it helps the removal of side chains in pectin backbone, and will depolymerize pectin to the largest extend, which is very helpful for viscosity reduction, juice clarification and disruption of plant cells releasing valuable components into juice.

 

APPLICATIONS

l  Fruit and vegetable processing:  clarification and stabilization of juice; viscosity reduction for puree or fruit powder when necessary.

l  Plant extract: more yield of target components, smooth operation. 

l  Wine/cider: higher yield, more color extraction and better wine clarification or stabilization.

l  Beverage: transparency and stability improvement.

l  Feed: better digestibility of feed and animal’s performance.

l  Detergent: efficient removal of plant stains.

l  Textile: bioscouring to textile raw materials.

 

REACTION PARAMETERS

CONDITION	RANGE
Activity Temperature	25℃-63℃
Optimum Temperature	50℃-60℃
Activity pH	2.5-4.5
Optimum pH	3.3-4.0

 

PRODUCT SPECIFICATION

Brown liquid. Color may vary from batch to batch. Color intensity is not an indication of enzyme activity.

 

APPLICATION RECOMMENDATION

The recommended dosage is 0.02-0.1kg/t DS. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with convenient volume.

 

PRODUCT STANDARD

The product complies with GB1886.174.

No.	ITEMS		INDEX
1	Bulk density/(g/ml)		≤1.20
2	pH/(25℃)		3.0-6.0
3	Lead/(mg/kg)		≤5.0
4	Arsenic/(mg/kg)		≤3.0
5	Total viable count/(CFU/mL)		≤50000
6	Coliform Bacteria/(CFU/mL)		≤30
7	Escherichia coli	(CFU/mL)	<10
		(MPN/mL)	≤3.0
8	Salmonella/(25mL)		Not Detected

 

SAFE HANDLING PRECAUTIONS

Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.

 

WARNINGS

Keep sealed after use every time to avoid microbial infections and inactivation of enzymes until its finish.

 

 

PACKAGE AND STORAGE

Ø  Package： 25kg/Jerry can.

Ø  Storage： Keep sealed in a dry and cool place and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact performance of the product.

Ø  Shelf life:  12 months in a dry and cool place.