Pectinase

Effective Pectin Hydrolysis – Facilitates the decomposition of pectin into smaller molecular fragments.

Complex Enzymatic Composition – Contains galacturonase, pectinase, and pectin esterase to achieve broad-spectrum catalytic function.

Microbial Fermentation Source – Obtained through cultivation of Aspergillus niger, providing consistent activity and reliability.

Broad Industrial Utility – Recognized as one of the four primary enzyme preparations, with extensive use in food processing and related industries.


Product Details

Pectinase is obtained from Aspergillus niger through fermentation and subsequent purification, typically appearing as a pale yellow powder. Classified among the four major enzyme preparations, it refers not to a single enzyme but to a group of enzymes capable of degrading pectin. This group mainly includes galacturonase, pectinase, and pectin lipase, each contributing to the overall pectinolytic activity.


Pectinase


English name

Pectinase

English synonyms

POLYGALACTURONASE PECTINASE;PECTINASE FROM RHIZOPUS SP;PECTINASE FROM RHIZOPUS SP. PLA NT CELL*C ULTURE TEST;PECTINASE FROM ASPERGILLUS NIGER -*PLANT CELL CULT;PECTINASE FROM ASP ERGILLUS NIGER;Pectinase from Aspergillus niger, ~1 U/m g;PECTINASE FROM RHIZOPUS SP. ~20 U/MG;P OLYGALACTURONASE, STERILE, FOR PLANT*TI SSUE CULTUR

CAS number

9032-75-1

Molecular formula

C18H37N(CH3)2

Molecular weight

0

EINECS number

232-885-6

Storage conditions

2-8°C

Appearance

Powder

Color

Slightly beige

Biological origin

Aspergillus sp.

Water solubility

Soluble in water and practically insoluble in ethanol and ether.


Pectinase


Pectinase is widely applied in the production of fruit and vegetable juices as well as wine, where it helps break down pectin effectively. Its main functions include clarifying juice, accelerating filtration, increasing extraction yield, and reducing viscosity. It also prevents gel formation in purees and concentrates, improves the color of grape juice, and supports the comprehensive utilization of fruit and vegetable by-products.


Pectinase

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