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    Pectinase: Description Enzyme Properties

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    Roberto Castellanos
    Pectinase is a complex enzyme preparation used to clarify fruit juices and wines by decomposing pectin substances through the action of pectinesterase, polygalacturonase, and pectinlyase enzymes. It is produced by fermenting Aspergillus niger fungus. Pectinase activity is measured in polygalacturonase units and levels typically range from 100,000 to 300,000 units per gram. It is also used in animal feed to help digest vegetable proteins and improve animal performance. Pectinase works best at a pH between 3.5-6.0 and temperatures of 50-55 degrees Celsius.

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    Pectinase: Description Enzyme Properties

    Uploaded by

    Roberto Castellanos
    34 views1 page
    Pectinase is a complex enzyme preparation used to clarify fruit juices and wines by decomposing pectin substances through the action of pectinesterase, polygalacturonase, and pectinlyase enzymes. It is produced by fermenting Aspergillus niger fungus. Pectinase activity is measured in polygalacturonase units and levels typically range from 100,000 to 300,000 units per gram. It is also used in animal feed to help digest vegetable proteins and improve animal performance. Pectinase works best at a pH between 3.5-6.0 and temperatures of 50-55 degrees Celsius.

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    Pectinase

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    Pectinase is a complex enzyme preparation used to clarify fruit juices and wines by decomposing pectin substances through the action of pectinesterase, polygalacturonase, and pectinlyase enzymes. It is produced by fermenting Aspergillus niger fungus. Pectinase activity is measured in polygalacturonase units and levels typically range from 100,000 to 300,000 units per gram. It is also used in animal feed to help digest vegetable proteins and improve animal performance. Pectinase works best at a pH between 3.5-6.0 and temperatures of 50-55 degrees Celsius.

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    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    34 views1 page

    Pectinase: Description Enzyme Properties

    Uploaded by

    Roberto Castellanos
    Pectinase is a complex enzyme preparation used to clarify fruit juices and wines by decomposing pectin substances through the action of pectinesterase, polygalacturonase, and pectinlyase enzymes. It is produced by fermenting Aspergillus niger fungus. Pectinase activity is measured in polygalacturonase units and levels typically range from 100,000 to 300,000 units per gram. It is also used in animal feed to help digest vegetable proteins and improve animal performance. Pectinase works best at a pH between 3.5-6.0 and temperatures of 50-55 degrees Celsius.

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    PECTINASE

    DESCRIPTION Pectinase is a complex enzyme preparation composed by consecutively active enzymespectinesterase, polygalacturonase, pectinlyase ensuring a high level of decomposition of the pectin substances. It is produced by submerged fermentation of a specially selected producer of Asp. niger. UNITS OF ACTIVITY Enzyme activity is expressed in polygalacturonase units, representing the amount of pectin (in mg) which is hydrolyzed from 1 g of enzyme preparation for 10 min, at T - 30C, to hydrolytic degree 30%. STANDARDS 100 000 - 300 000 U/g PHYSICAL PROPERTIES External appearances - powder Colour - grey beige - brown Dry substance - over 87% for the dry substance Solubility - water-soluble enzyme component APPLICATION To clarify fruit juices and dreggy pressed wines. Dosage: 2-20 g/ton Temperature - 50 - 52C, time - 30 - 60 min In animal husbandry Pectinase is used as a component in multienzyme complexes containing also hemicellulases,cellulases and proteases. Addition of Pectinase increases amino acid digestibility in vegetable protein sources and improves animal performance. STORAGE In the original container, well-closed, in dry and wellventilated facilities, protected from direct sunlight. SHELF LIFE To maintain optimum enzyme activity, this product should be stored in a cool, dry place in a tightly sealed container. When properly stored, this product can be expected to lose less than 10% of its activity in twelve months. PACKING Polyethylene bags of 10, 15 and 20 kg. Biovets enzymes are KOSHER certified products. They are produced by non-GM microorganisms. RESIDUAL ACTIVITY% RESIDUAL ACTIVITY% ENZYME PROPERTIES Optimum pH of action - 4.5 Optimum temperature of action - 500C pH stability - 100% of the activity is preserved at pH between 3.5 and 6.0, at temperature of 300C, during 24 hours Temperature stability - more that 90% of activity is preserved at temperature of 550C during 60 minutes at pH - 5.0

    ACTIVITY%

    ACTIVITY%

    Biovet JSC, 39 Petar Rakov St, 4550 Peshtera, Bulgaria Tel.: + 359 350 5619, 5973, Fax: + 359 350 5636, 5607, e-mail: [email protected], www.biovet.com

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