General description:
Cellulase CE-100 is a liquid enzyme preparation derived from selected strains of Trichoderma reesei through fermentation, extraction, and purification. It includes endoglucanase, Cellobiohydrolase Ⅱ, and β -glucosidase, with main effects on β-1, 4 linkages of cellulose molecules. It can decompose the structure of cellulose and degrade it into oligosaccharides and glucose.
Product characteristics:
Enzyme Ingredients: Cellulase
System name: EC 3.2.1.4, 4- β-D-glucan 4-glucan hydrolase
Active potency: 10,000 U/ml (minimum)
Sensory description: liquid, yellow-brown
Impact of pH on CE-100:
The effective pH range of CE-100 is from 4.0 to 6.5. The optimal pH is 4.8 (As shown in Figure 1)
Impact of temperature on CE-100:
The effective operating temperature range of the CE-100 is from 30 to 70ºC; The optimal temperature is 55ºC (as shown in figure 2). CE-100 is completely inactivated at temperatures above 80ºC within 10 minutes.
Most fruits and vegetables contain cellulose to varying degrees. In fruit and vegetable processing, the use of cellulase can help soften plant tissue, improve flavor, and simplify the process. In the preparation of dry vegetables such as carrots, potatoes, and the like, appropriate treatment with cellulase after the dehydration process can improve the cooking and recovery of dehydrated vegetables. In addition, the degradation of cellulose-containing ingredients by cellulase can not only improve juice yield but also significantly clarify the finished product.
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