pectinases enzymes for fruit processing industry 20000U/g providing enzyme preparation sample

Product Details:

Pectinase is fermented, extracted and refined by microorganisms. It can break the α - pectin and methylhalogenated amide connections in pectin molecules, thereby degrading pectin molecules into smaller units or water-soluble oligomers, increasing the solubility of pectin and improving the concentration and viscosity of fruit juice and puree. Improve the yield and stability of fruit juice, as well as enhance the taste and quality of the fruit.

Notices:

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.