Pectate lyase is capable of pectin depolymerization by eliminative cleavage of pectin at their non-reducing ends. Together with other pectinases the lyase helps the complete degradation of pectin in juice.
The acid protease is from Aspergillus niger, capable of protein hydrolysis under acidic pH, whose main applications cover alcohol fermentation, leather softening, wool dyeing, juice clarification and feed additives, etc.
By forming cross-links, TGase is able to improve functional properties of meat and protein products, such as improving the meat’s texture, gel characteristics, elasticity, water-holding, and oil holding.
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