Pectin is a complex acidic polysaccharide that cements plant cells together, into which other cell wall components such as cellulose microfibrils are embedded. This structurally intricate polysaccharide is found in the middle lamella and primary cell wall of higher plants.
It consists of α-1,4-D-galacturonic acid polymers, and generally contains two additional polymers: highly branched L-arabinan and β-1,4-D-galactan composed of hundreds of galacturonic acid residues.
This product is a compound pectinase preparation obtained by fermentation of a high-yield pectinase microbial strain. Together with other enzymes such as cellulase, it is widely applied in fruit juice processing for purification, clarification and quality modification in the fruit beverage and brewing industries.
Mechanism of Action
This product contains polygalacturonase, pectinesterase and pectin lyase. These pectinases differ in substrates (such as pectin, pectic acid and D-galacturonate), degradation mechanisms (β-elimination or hydrolysis) and cleavage modes (random cleavage or terminal cleavage), resulting in distinct action patterns.
Polygalacturonase (PG) possesses both endo- and exo-activities. As a hydrolytic depolymerase, it hydrolyzes the α-1,4-glycosidic bonds in polygalacturonic acid chains.
Pectinesterase (EC 3.1.1.11) catalyzes the demethylation of pectin to yield pectic acid (polygalacturonate). Polygalacturonase (PGs) are hydrolytic depolymerases with endo- and exo-cleavage activities, capable of hydrolyzing α-1,4-glycosidic bonds in pectin and polygalacturonate chains.
Pectin lyase cleaves polygalacturonate or pectin chains via a β-elimination mechanism, forming an unsaturated double bond between the C4 and C5 positions at the non-reducing end of the degradation products.
Properties
Optimal pH range: 2.5–5.0
Optimal temperature range: 45–55 ℃
Directions for Use
1. Fruit juice pressing and clarification
Dosage: 0.05–0.2 kg per ton of raw material.
Pectinase acts on the glycosidic bonds between D-galacturonic acid residues in pectin. Under the conditions of pH 3.5–4.0, temperature 45–55 ℃ and reaction time 1–5 hours (based on enzyme activity of 30,000 U/g), it can clarify fruit juice and improve juice yield.
2. Winemaking
Pectinase can be added during maceration, fermentation or storage according to process requirements. It accelerates ultrafiltration speed, improves pressing efficiency, shortens pressing time, enhances fruit aroma and wine color, enriches wine flavor, reduces secondary precipitation, raises juice yield, lowers production costs and improves overall product quality.
Recommended dosage: 0.05–0.2 kg per ton of fruit pulp (based on enzyme activity of 30,000 U/g). The product can be added directly to materials or diluted with a small amount of raw juice before addition.
Storage
Store in a cool and dry place, avoid direct sunlight.
The product contains abundant active ingredients. Storage at low temperature (below 25 ℃, do not freeze) can maintain enzyme activity for a longer period.
Precautions
This product is non-toxic and biodegradable. Avoid unnecessary skin contact; prolonged exposure may cause allergic sensitivity in some individuals. Wash hands thoroughly with warm water and soap after handling. Keep out of reach of children.
F2602469