Liquid Pectin Lyase for Fruit Mashing Pectin Degradation in Juice Wine Feed Textile, etc 
Catalog Number IE-1365
Physical Form Liquid
Color Brown
Dosage Parameters 0.05-0.2 kg/T DS
Source Microorganism
| Summary | The pectin lyase is capable of pectin depolymerization by eliminative cleavage of pectin at their non-reducing ends. It works within wider range of pH than normal pectinase, applicable in juice/wine, beverage, textile bioscouring and feed supplement. |
| Description |
This product is produced by submerged fermentation of Aspergillus niger followed by purification and formulation. It belongs to the pectinase family and can break down esterified pectin with little methanol liberation. Pectate lyase is capable of pectin depolymerization by eliminative cleavage of pectate at their non-reducing ends, yielding oligosaccharides with 4-deoxy-α-D-mann-4-enuronosyl groups. |
| Advantages |
Aspergillus niger pectin lyase Applicable in juice/wine beverage textile bioscouring and feed supplement. |
| Application | For pectin degradation, juice/wine/beverage clarification/stabilization, cell wall breakdown, feed supplement |
| Application Area |
Dairy cow Pet food Pig/swine Poultry Ruminants Pulp & Paper Textile Fruit and vegetable processing Wine enzymes Plant extract Tobacco applications |
| Application Recommendation | The recommended dosage is 0.05-0.2 kg/T DS. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume. |
| Dosage Parameters | 0.05-0.2 kg/T DS |
| Optimum Temp | 40°C-50°C |
| Effective Temp | 30°C-55°C |
| Optimal pH | 4.5-5.3 |
| Effective pH | 4.0-6.0 |
| Source | Microorganism |
| Physical Form | Liquid |
| Color | Brown |
| Scope of Shipment | Worldwide |
| Product Strain | Aspergillus niger |
| Package | 25 kg/Jerry can |
| Storage | Keep sealed in a dry and cool place and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact performance of the product. |
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