CELLULASE BEVEZYME A-1001 is particularly developed for production of juice. This enzyme is manufactured in accord with the standards of FDA, WHO and UECFA. Cellulase Bevezyme A-1001 is developed from advanced strain through cultivation, fermentation and extraction technique, which is in conformity with FCC.
PRODUCT CHARACTERISTICS
- Declared Enzyme: Cellulase
- Systemic Name: EC 3.2.1.4, 1,4-β-D-glucan 4-glucanohydrolase
- Appearance: Yellow brown Liquid
- Enzyme activity: 20,000 U/ml (Minimum)
- Components: Cellulase, Hemi-cellulase.
Effect Of pH: Cellulase can work at pH range from 4.0 to 6.5, with its optimum pH from 4.8.
Effect Of Temperature: Cellulase can work at temperatures from 30 to 70°C, with its optimum temperature range from 55°C. Inactivation may be achieved completely at temperature above 80°C in 10 minutes.
Packaging: 25kg, 30kg food-grade plastic drums, or 1125 kg IBC totes. Customized packaging is available upon request.
Storage & Shelf-life: months if this product is stored below 25°C in its original packaging, sealed and unopened, protected from direct sunlight. Its shelf-life will be eighteen months provided that it is stored properly at 0～10°C. This enzyme has been formulated for optimal stability. Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement, therefore should be avoided.
Most fruits and vegetables contain cellulose in varying degrees. In the fruit and vegetable processing, the use of cellulase can make plant tissue softening, improve the taste and simplify the process. In the preparation of dehydrated vegetables such as carrots, potatoes and the like, the appropriate treatment with cellulase followed by dehydration can improve the cooking and recovery of the dehydrated vegetables. In addition, degradation of cellulosic materials by cellulase can not only improve the juice yield but also clarify the finished products dramatically.
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