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Cellulase CE-100

A liquid cellulase for fruit and vegetable processing, can make plant tissue softening, improve the taste, simplify the process, increase the juice yield and clarify the finished products.

Product Specifications


Cellulase CE-100 is a liquid enzyme preparation derived from selected strains of 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. 

Declared Enzyme:       Cellulase
Systemic Name:          EC, 4-β-D-glucan 4-glucanohydrolase
Appearance:               Yellow brown Liquid
Enzyme activity:         10,000 U/ml (Minimum)

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

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. 



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.

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