Pectinase CAS#9032-75-1
Efficient Pectin Degradation – Breaks down pectin into simpler compounds.
Multi-Enzyme System – Includes galacturonase, pectinolytic enzyme, and pectin lipase for comprehensive activity.
Fermentation-Derived – Produced from Aspergillus niger, ensuring high quality and stability.
Versatile Application – Widely used as one of the four major enzyme preparations in food and industrial processes.
Pectinase is derived from Aspergillus niger through fermentation and refinement. It appears as a light yellow powder and is considered one of the four major enzyme preparations. Pectinase is not a specific enzyme, but rather a general term for a class of enzymes that break down pectin, including galacturonase, pectinolytic enzyme, and pectin lipase.
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 can be used as an enzyme preparation for juicing and clarifying fruit and vegetable juice beverages and wines, and has a good effect on decomposing pectin. Pectinase is mainly used for juice clarification, increasing juice filtration speed, increasing juice yield, reducing juice viscosity, preventing gelation of puree and concentrated juice, enhancing the color of grape juice, and comprehensive utilization of fruit and vegetable waste.
