Pectinase: High activity pectinase for digesting pectin.

Applications: include: Agriculture, Food Processing, Biofuels, Fruit Juices, Wine and Jam production (prevents pectin haze).

Properties: A high-activity food grade pectinase enzyme is a versatile biocatalyst widely used in the food and beverage industry for its ability to break down pectin, a complex polysaccharide found in plant cell walls. Its primary applications include fruit juice clarification, where it improves juice yield and clarity by reducing viscosity and preventing haze formation; wine production, enhancing extraction of colour, aroma, and flavour while facilitating filtration; and fruit-based product processing, such as jams, purees, and nectars, by softening fruit tissue and improving texture. Key benefits of this enzyme include increased process efficiency, higher product yield, improved sensory qualities, and reduced energy consumption during processing. Additionally, as a food-grade enzyme, it is safe for consumption and supports cleaner, more sustainable production methods by reducing the need for chemical clarifying agents.

Reaction:

Pectin (polygalacturonic acid) + H₂O → D-galacturonic acid

• Certification: Food grade, ISO 22000
• Activity: 1,250 U per mL
• Typical Product Dosage: 1–5% v/v
• Temperature Range: 15–60°C
• pH Range: 3.5–8.0