Pó de enzima pectinase

Core Advantages of Pectinase Enzyme:

• Ação sinérgica do sistema enzimático composto de alta eficiência 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.
• Especificidade precisa do substrato 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.
• Ampla adaptabilidade de processos 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.
• Garantia de segurança de qualidade alimentar 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:

• Melhor qualidade e eficiência no processamento de sucos de frutas e vegetais 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.
• Otimização do Processo de Produção de Vinho Accelerates grape must clarification, enhances filtration efficiency by 40%, promotes pigment and flavour compound release, and reduces ageing time by 30%.
• Inovação na extração de folhas de café/chá Breaks down intercellular pectin layers, increases extraction yield by 15%-20%, effectively shortens caffeine extraction time, and improves flavour balance in end products.
• Utilização de alto valor de subprodutos agrícolas Increased yield of soluble dietary fibre extraction from pomace by 35%, concurrently obtaining natural flavouring components to achieve full resource utilisation.
• Aprimoramento do Processamento de Proteínas Vegetais Elevated protein extraction rates from raw materials such as soybean meal by 8%-12%, while reducing content of oligosaccharide flatulence factors.