Pectinase
Pectinase is made by submerged fermentation and purification technique. It is high activity, and together with a certain amount of hemicellulase, and cellulose.
The main contents are PMGL, polygalacturonase (PG), polygalacturonate lyase (PGL), and pectinesterase (PE), hemicellulase and cellulose. With all the contents acting synergistically, the pectinase can broke the cell wall, lyse pectin and arabinose long molecular, reduce the viscosity of extracting solution.
Function & Benefit
1) Break down plant cell wall pectin, release more intracellular nutrients, improve feed utilization
2) Decrease feed viscosity, increase nutrient absorption, reduce the amount of faeces, enhance animal performance
3) Apply to feed、beverage、wine 、food and paper industries
Definition of Unit
One Pectinase activity unit (U) is defined as the amount of enzyme which hydrolyzes pectin to liberate 1 mg of galacturonic acid in 1 h at 50℃ and pH3.5.
Specifications
|
Appearance |
Light yellow powder or liquid |
|
Odor |
Normal fermentation odor |
|
Activity |
100,000U/g |
|
pH |
3.0-5.0 |
|
Temperature |
40-70℃ |
Dosage
50-200g /ton raw material, the dosage should be determined by the content of pectin in the fruit and vegetable extraction solution. 200-400g /ton raw material for high pectin content. The best dosage should be determined through experiment.
Shelf Life & Storage
25℃, 12 months, enzyme activity remain≥90%. For long term storage, we recommend below 5 ℃ refrigerator. Increase dosage after shelf life.
Should be stored in a dry and cool place, avoid direct sunlight, rain, high temperature and damp, can not mix with toxic and hazardous material. Bag ready to use, truss bags after each use.
Packaging
25 kg/bag
