PE-300 is a liquid pectinase produced from strains of Aspergillus niger through submerged fermentation, extraction and refining process. PE-300 is a compound enzyme product of pectinesterase, polygalacturonase and pectinlyase, which can breakdown pectin through lipolysis, hydrolysis and pyrolysis respectively and release galacturonic acid, oligomeric galacturonic acid, unsaturated galacturonic acid and unsaturated oligomeric galacturonic acid, etc.
Product characteristics:
- Declared Enzyme: Pectinase
- Appearance: Sepia brown liquid
- Enzyme Activity:: 30,000 U/ml (minimum)
- Product pH: 3.5 to 7.5
- Specific Gravity: ≦ 1.25 g/ml
Effect of pH: PE-300 works at pH from 3.0 to 6.0 with its optimal pH range from 3.5 to 5.5
Effect of temperature: PE-300 can work at temperatures below 45°C with its optimal temperature range from 45 to 50°C. At a temperature of 60°C for 15 minutes, PE-300 will remain its 23% enzymatic activity.
Inhibitors: Ion, calcium, zinc and tin ions are inhibitors of the enzyme activity. When this product is used to clarify juice, the container should be selected carefully so as to avoid presence of any inhibitors.
Allergen Information: This product does not contain any of the substances or products causing allergies or intolerance shown on the Allergen List of Annex 2 of Regulation (EU) No 1169/2011.
Dosage Recommendation:
The conditions of enzymatic clarification and dosage of PE-300 may vary with the different pectin content of different fruit juice. The effect of enzymatic clarification of juice depends on the different kinds of products, processing pH, temperatures, concentration of enzyme and the reaction time of clarification. In order to ensure the quality of juice, lower enzyme concentration and longer clarification time should be applied.
Due to the different nature of various fruit juices, small trials of the optimal enzyme concentration should be done prior to the regular use of enzymatic clarification.
PE-300 can be added during different processing stages such as impregnation, fermentation or storage, depending on the actual application. In the processing of fruit wine, if PE-300 is added after fermentation, it will need 8 to 12 hours to get the clarification reaction completed.
Typical dosage level of PE-300 is 80 to 330 grams per ton of fruit pulp.
Storage & Shelf-life: Typical shelf-life is six 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 if it is stored properly at 0∼10°C. PE-300 has been formulated for optimal stability. Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement, and should be avoided.
Safe Handling Of Enzymes: Inhalation of enzyme dust and mists should be avoided. In case of contact with eyes or skin, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Material Safety Data Sheet of this product.
Ingredients:
| Ingredients | Approximate Percentage (%) |
| Pectinase | 5 – 10 |
| Salt | 5 – 10 |
| Sorbitol | 20 – 25 |
| Sodium benzoate | 0.3 |
| Potassium sorbate | 0.15 |
| Water |
50 – 60 |
Add PE-300 into detritus of fruits can make it easy to squeeze juice and improve juice yield. PE-300 can dissolve the insoluble pectin under optimal conditions, decrease pectin viscosity, make the suspended particulates flocculating so that the fruit juice and wine are easy to be clarified and filtered. As a desirable natural clarifying agent, PE-300 can not only shorten the processing time but also improve quality of the finished products.
PE-300 is mainly applied to fruit processing of grapes, apples, strawberries, hawthorn, dragon fruits, sea buckthorn, kiwi, pineapple and prickly pear, etc. It is also suitable for endothelial denudation of the lotus seeds and garlic, as well as removal the skins of oranges.
As an effective clarifying agent typically used in food and beverage industry, PE-300 can reduce viscosity of juice, improve filtration rate and juice yield, and clarify fruit juices and juice wine.
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