pectinase in fruit juice production wine plant extraction and paper making

    Pectinase, manufactured by means of microbial fermentation, extraction, and purification processes, is able to cleave the α-pectin bonds and methyl halide amide linkages within pectin molecules. In doing so, it decomposes pectin into smaller molecular units or water-soluble oligomers. This degradation process boosts the solubility of pectin, ultimately leading to improved concentration levels and optimized viscosity properties for fruit juices and fruit purees.

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.