DETAILS
Description:
This product is produced by submerged fermentation of Aspergillus niger followed by purification and formulation. It belongs to the pectinase family and can break down esterified pectin.
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ITEMS
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INDEX
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No.
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ITEMS
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INDEX
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1
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Bulk density/(g/ml)
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≤1.20
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2
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pH/(25ºC)
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3.0-6.0
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3
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Lead/(mg/kg)
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≤5.0
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4
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Arsenic/(mg/kg)
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≤3.0
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5
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Total viable count/(CFU/mL)
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≤50000
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6
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Coliform Bacteria/(CFU/mL)
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≤30
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7
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Escherichia coli
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(CFU/mL)
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<10
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(MPN/mL)
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≤3.0
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||
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8
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Salmonella/(25mL)
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Not Detected
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Application:
Fruit and vegetable processing: Used as mashing enzyme to increase juice yield, reduce the viscosity of mash and juice to ease downstream processing; reduces viscosity of puree and avoid gelling problem during concentration.
Fruit and vegetable processing: Used as mashing enzyme to increase juice yield, reduce the viscosity of mash and juice to ease downstream processing; reduces viscosity of puree and avoid gelling problem during concentration.
Plant extract: Disintegrates plant cell to liberate target component and smooth operation during extraction and purification, and improves stability of liquid plant extract preparations.
Pectate lyase is capable of pectin depolymerization by eliminative cleavage of pectate at their non-reducing ends, yielding oligosaccharides with 4-deoxy-α-D-mann-4-enuronosyl groups.
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CONDITION
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RANGE
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Activity Temperature
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35ºC-55ºC
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Optimum Temperature
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Optimum Temperature
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40ºC-50ºC
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Activity pH
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Activity pH
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4.0-6.0
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Optimum pH
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Optimum pH
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4.5-5.3
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