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Pectin lyase
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Introduction |
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Pectin lyases is made from Aspergillus This product is manufactured in accord with the standards of FDA, WHO and UECFA.. |
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Specifications/ PHYSICAL AND CHEMICAL PROPERTIES |
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Appearance Colour Odour pH Activity Temperature Bulk Density Calcium ion consistency |
: Liquid with low subsidence : Brown : Normal fermentation odour : Stable 3.5-5.8, optimum 4.5-5.5 : Stable : ≤ : Calcium ion can protect the product |
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definition of unit |
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1 unit of Pectin lyase equals to the amount of enzyme which work on pectin to get 1µmol double bond at |
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Action Principle |
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It work on fifth β-carbon atom of galacturonic acid by β-racemization method, which transfer H ofβ-carbon atom to Oxygen atom of glucosidic bond. In this way, glucosidic bond break , and form double bond between C4 and C5 of galacturonic acid which produce galacturonic acid oligosaccharide。 |
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Efficacy |
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It can be used in clarification of fruit and vegetable juices, fruit wine It can be used in feed to remove pectin anti nutritional factors. It can be used in hemp degumming in acidic conditions. |
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Application |
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Dosage: 30-100ppm |
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Packaging |
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Application |
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Dosage: 30-100ppm |
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Packaging |
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Shelf life |
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Storage |
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This product should be transported and stored at cool and dry place. At |
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Safety |
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Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor. |
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