pectinase in food industry customizing enzyme activity specifications

Pectinase is produced through microbial fermentation, followed by extraction and purification processes. It is capable of cleaving the α - pectin linkages and methylhalide bonds within pectin molecules, consequently decomposing pectin into smaller molecular fragments or water - soluble oligomers. This process boosts the solubility of pectin, enhances the concentration and viscosity of fruit juices and purees, elevates the yield and stability of fruit juice products, and also refines the flavor and overall quality of fruits.

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.