Pectinase

KDN Pectinase is produced by modern submerged fermentation technology. It can be widely used in the manufacture of fruit juice, vegetable juice and wine as well as in feed processing, etc.

Advantages

1.Effective in a broad pH range of 2.5-4.5 with an optimum pH at 3.3-4.0.

2.Effective in a broad temperature range of 25-65 ℃ with an optimum temperature at 50-60 ℃.

Usage

1. For fruit and vegetable juice processing, 0.005-0.03 kg/t fruit and vegetable slurry is recommended to be used at pH 3.5-4.0 and 45-55 ℃ for 1-5 hours;
2. For wine processing, 0.005-0.02 kg/t fruit slurry is recommended. Pectinase can be added directly to the fruit slurry or after dilution;

Note: Application tests should be started from the minimum dosage. The optimum dosage and reaction time should be determined according to the test results.

As a trusted food enzymes manufacturer, Vland Biotech specializes in the research, development, and production of a wide range of food-grade enzymes, designed to improve food processing efficiency, product quality, and safety. Leveraging our advanced molecular biology and protein engineering technologies, we provide tailored enzyme solutions that meet the rigorous demands of the global food industry.