Product List

Pectinase derived from the strain of Aspergillus Niger. It can be widely used in manufacturing the fruit juice , vegetable juice and in wine processing. It could be also used for the process of feed and preservation for wood. The preparation is a kind of safe enzyme production for food, which is measured up by related internal and international standards.
Working mechanism:
Pectinase is a kind of compound bio-catalyst, with various enzymes ingredients. It mainly contains pmgl, pg, pgl, pe. Pectinase can break down the cell wall of fruit and reduce viscosity of juice, speed up the ultra-filtration process and decrease the processing time, strengthen the fruity to reach the purpose of reducing cost and improving quality.
1.temperature: effective temp. range: 25-65℃; optimum temp.: 50℃.
2.pH: effective pH range: 2.5-5.0; optimum pH range 3.5-4.0
1. solid powder: 30,000u/g up to 300,000u/g (yellow powder)
    liquid type: 30,000u/ml, 60,000u/ml (light brown) 
2. definition of enzyme unit: 1 unit equal to the amount of enzyme needed to hydrolyze 1mg of galacturonic acid from 1mg pectin in one hour at ph 3.5 and 50℃.
3. standard:QB1502-92
Application guide: (based on 30,000u/g or u/ml pectinase)
1. In feed complex enzyme processing, the recommended dosage is 0.03-0.06kg/ton complete feed to reduce the chyme viscosity and the occurrence of diarrhea. For plant-eating animals to add pectinase can complement the insufficient endogenous enzymes, to promote the digestion and absorption of grass-feed, and to improve the nutrient use efficiency in feed; For grain feed protein substrates, such as eliminating antinutritional factors, increase the intestinal absorption, also can effectively improve grain energy metabolism, increase animal body weight; Expanding type raw materials used in the feed formula, make full use of by-products such as unconventional feed resources, reduce the formula cost.
2. In the process of fruit and vegetable juice ,the recommend dosage is 0.05-0.5kg or L pectinase/ton fruit and vegetable slurry at pH3.4-4.0, 45-55℃ for 1-5 hours depending on what kinds of fruit or vegetable you used.
3. In the process of wine, the recommended dosage is 0.05-0.2L/ton fruit slurry. It can be added directly in the fruit slurry or after dilution.
4. Textile printing and dyeing industry: suitable for hemp degumming, removal of pectin from ramie, flax, which affecting the quality. And to remove from cotton textile the pectic substance and lipid powder, phenolic substances, increasing the hand feeling, permeability of cotton fabrics and the quality of printing and dyeing. It is widely used in cotton, woven or blending fiber, yarn and fabrics of all kinds of pretreatment process. For acid pectinase, which is used at pH 3.2-5.5 and 4-55 ℃.
(If you choose the powder product, you can dissolve the preparation with suitable industrial water and then add into slurry. The solution of raw material should be adjusted to optimum range about the temperature and pH before adding this enzyme. The required temperature and pH should be maintained during the processing.)
Package and storage:
Solid powder: plastic bags in paper drum, 25kg/drum.
Liquid product: plastic drum, 25kg/drum.
This product is organic biochemical substance, sunlight & high temperature will cause inactivation of enzyme. Avoid exposure to the sunlight during transportation, keeping in the cool and dry place.