펙티나제 효소 분말

Core Advantages of Pectinase Enzyme:

• 고효율 복합효소 시스템의 시너지 작용 Enriched with multiple components including polygalacturonase, pectinase, and pectin esterase, it achieves highly efficient degradation of pectin macromolecules through endo-exo synergistic mechanisms, delivering 2-3 times the efficiency of single enzymes.
• 정확한 기판 특이성 Selectively hydrolyses α-1,4 glycosidic bonds, precisely breaking down pectin without compromising the cellulose framework of plant cell walls. This maximises the retention of product texture integrity.
• 광범위한 공정 적응성 Operates effectively within pH 3.5–6.0 and temperatures of 40–55°C. Exhibits strong acid tolerance and demonstrates excellent compatibility with common food enzyme preparations such as proteases and cellulases.
• 식품등급 안전 보장 Certified as safe by international authorities including FDA GRAS, EFSA, and JECFA. Produced via Aspergillus niger fermentation, free from pathogenic bacteria and antibiotic residues.

Functional Effects Of Pectinase Enzyme:

• 과일 및 야채 주스 가공의 품질 및 효율성 향상 Juice yield increased by 18%-25%. Significantly reduced viscosity through pectin colloid decomposition, achieving light transmittance of NTU ≤50 while preventing post-storage turbidity and sedimentation.
• 와인 생산 공정 최적화 Accelerates grape must clarification, enhances filtration efficiency by 40%, promotes pigment and flavour compound release, and reduces ageing time by 30%.
• 커피/차잎 추출 혁신 Breaks down intercellular pectin layers, increases extraction yield by 15%-20%, effectively shortens caffeine extraction time, and improves flavour balance in end products.
• 농업부산물의 고부가가치 활용 Increased yield of soluble dietary fibre extraction from pomace by 35%, concurrently obtaining natural flavouring components to achieve full resource utilisation.
• 식물 단백질 처리 강화 Elevated protein extraction rates from raw materials such as soybean meal by 8%-12%, while reducing content of oligosaccharide flatulence factors.