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GENERAL DESCRIPTION
The product obtained from the deep fermentation of Aspergillus niger can be widely used in the production of fruit juice, vegetable juice, and wine. It can also produce animal feed, wood preservatives, etc.
OPERATION MECHANISM
Acid pectinase is a type of biological catalyst compound, with many components. The main ingredients contain PMGL (Polymethylgalacturonate lyase), PG (Polygalacturonate), PGL (Polygalacturonate lyase), and PE (Pectinesterase). Acid pectinase can break down fruit cell walls and reduce the viscosity of fruit juice, helping to increase filtration speed, reduce process processing time, reduce costs, and improve product quality.
NATURE
- Operating temperature: 25-65 ℃ , optimal at 50-60 ℃
- Operating pH: 5-4.5, optimal at 3.3-4.0
TECHNICAL CHARACTERISTICS
- Liquid type: Light brown; activity 30,000 U/ml or 60,000 U/ml
Solid: Yellow powder; activity 30,000 U/g, 60,000 U/g, for food use is 300,000 U/g
- Activity measurement unit: Amount of enzyme needed to hydrolyze galacturonic acid from pectin in 1 hour at pH 3.5, temperature 50 ℃
INSTRUCTIONS FOR USE
- In the process of juicing fruits and vegetables, the recommended dosage is 05-0.3 L/ton of fruit and fruit pulp (corresponding activity is 30,000 U/ml), pH 3.4-4.0, temperature 45-55 ℃ in 1-5 hours
- In wine production: the recommended dosage is 0.5-0.2 L/ton of fruit pulp (corresponding activity is 30,000 U/ml). Enzymes can also be added directly to the fruit pulp mixture or after dilution
- In animal feed production, the recommended dosage is 03-0.06 kg/ton of feed (corresponding activity is 30,000 U/g).
SPECIFICATION AND STORAGE
Liquid enzymes are stored in plastic containers, while solid enzymes are stored in plastic bags.
Avoid sunlight during transportation.
Store the product away from sunlight and rain, in a dry, clean, and cool place.
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