Proszek enzymatyczny pektynazy

Core Advantages of Pectinase Enzyme:

• Synergistyczne działanie wysokowydajnego kompozytowego układu enzymatycznego 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.
• Precyzyjna specyfika podłoża 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.
• Szerokie możliwości dostosowania procesu 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.
• Gwarancja bezpieczeństwa na poziomie spożywczym 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:

• Zwiększona jakość i wydajność w przetwarzaniu soków owocowych i warzywnych 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.
• Optymalizacja procesu produkcji wina Accelerates grape must clarification, enhances filtration efficiency by 40%, promotes pigment and flavour compound release, and reduces ageing time by 30%.
• Innowacja w zakresie ekstrakcji liści kawy/herbaty Breaks down intercellular pectin layers, increases extraction yield by 15%-20%, effectively shortens caffeine extraction time, and improves flavour balance in end products.
• Wysokowartościowe wykorzystanie ubocznych produktów rolniczych Increased yield of soluble dietary fibre extraction from pomace by 35%, concurrently obtaining natural flavouring components to achieve full resource utilisation.
• Wzmocnienie przetwarzania białek roślinnych Elevated protein extraction rates from raw materials such as soybean meal by 8%-12%, while reducing content of oligosaccharide flatulence factors.