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Pectinase is an enzyme that breaks down pectin, a polysaccharide found in the cell walls of fruits and vegetables. It is typically derived from fungal sources and is used in various food processing applications to enhance the extraction of juice, improve clarity, and increase yield. Pectinase is particularly effective in the production of fruit juices, wines, and jams, where it helps to reduce viscosity and improve the overall quality of the final product.
| Form | Liquid or powder |
| Activity | 1000 to 10000 Pectinase Units (PU) per gram |
| pH range | 3.0 to 6.0 |
| Temperature range | 30°C to 60°C |
| Storage conditions | Cool, dry place, typically 2°C to 8°C |
When selecting pectinase, buyers should consider the specific application and desired outcomes, such as juice yield and clarity. It is important to specify the enzyme activity level, as this can vary significantly. Additionally, buyers should inquire about the pH and temperature stability of the enzyme to ensure compatibility with their processes. Certifications such as food safety standards may also be relevant depending on the application.
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Pectinase is used to break down pectin in fruits, improving juice extraction and clarity.
Yes, pectinase is generally recognized as safe when used according to food industry standards.
Pectinase should be stored in a cool, dry place, ideally between 2°C and 8°C.
Yes, there are organic-certified pectinase options available.
pH, temperature, and the presence of other substances can affect enzyme activity.
The right amount depends on the specific application and desired results; consult product guidelines for recommendations.