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Enzymes for Juice

Pectinase PE-5000

A solid powder pectinase derived from Non-GMO strains of Aspergillus niger, can reduce juice viscosity, improve filtration rate, clarify fruit juices and ratafee, increase juice output in a very cost-effective way.

Product Specifications

 

DESCRIPTION
Pectinase PE-5000 is produced from highly active Non-GMO strains of Aspergillus niger through submerged culture extraction and refining process. PE-5000 is a multi-component preparation composed by pectinesterase, polygalacturonase, pectinlyase which plays the roles of lipolysis, hydrolysis and pyrolysis respectively in the formation of galacturonic acid, oligomeric galacturonic acid, unsaturated galacturonic acid and oligomeric galacturonic acid, etc.

PE-5000 is mainly applied to fruit processing of grapes, apples, strawberries, hawthorn, dragon fruits, sea buckthorn, kiwi, pineapple and prickly pear, etc. It is also suitable for endothelial denudation of the lotus seeds and garlic, as well as off wrapping the clothing of oranges. PE-5000 is used as a very effective clarifying agent in food and beverage industry. It can reduce juice viscosity, improve the filtration rate and juice yield, and clarify fruit juices and ratafee.

PRODUCT CHARACTERISTICS
Declared Enzyme:       Pectinase
Enzyme activity:          50,000 U/g(Minimum)  
Appearance:                Ivory powder
Moisture:                      8% (Maximum)

EFFECT OF PH
Effective pH ranges from 3.0 to 6.0. Optimal pH ranges from 3.5 to 5.5.

EFFECT OF TEMPERATURE
Effective temperature is below 45°C. Optimal temperature ranges from 45 to 50°C. At a temperature of 60°C for 15 minutes, this product will remain its 23% enzymatic activity.

INHIBITORS
Ion, calcium, zinc and tin ions are inhibitors of the enzyme activity. So careful attention should be paid to the choice of container when clarify juice using this product. 


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