Food Additive CAS 9032-75-1 Enzyme Pectinase Powder Pectinase

• Customization: Available
• CAS No.: 9032-75-1
• Formula: C18h37n(CH3)2
• Model NO.: QS-Pectinase
• EINECS: 232-885-6
• Packaging Material: Negotiable
• Storage Method: Normal
• Shelf Life: >12 Months
• Nutrient Composition: Pectinase
• Resource: Pectinase
• The content of active substances: >99%
• Product Name: Pectinase
• Name: Pectinase Powder
• Appearance: White Powder
• Grade: Food Grade
• Application: Anthelmintics
• Specific: COA
• Test Method: Titration
• Mf: C18h37n(CH3)2
• MW: 150.130
• Density: 1.5±0.1 g/cm3
• Melting Point: 161-162
• pH: 3.0
• Storage: 4-15ºC
• Refractive Index: 1.544
• Water-Soluble: Easy
• Transport Package: Negotiable
• Specification: 99%
• Trademark: QS-pectinase
• Origin: Shaanxi Xi′an
• Production Capacity: 3000kg/Moth

Product Description

Food Additive CAS 9032-75-1 Enzyme Pectinase Powder pectinase

Product Description

Product Details

Product Name	pectinase
Appearance	White Powder
CAS No.	9032-75-1
MF	C18H37N(CH3)2
MW	150.130

Pectinase is the most important enzyme in fruit processing. Using pectinase to treat broken fruits can accelerate juice filtration and promote clarification. The use of other enzymes in combination with pectinase has a more significant effect. For example, Qin Lan and others use a composite enzyme system of pectinase and cellulase to produce pumpkin juice, greatly improving the juice yield and stability of pumpkin juice. And by observing the ultrastructure of pumpkin flesh cells through scanning electron microscopy, it was shown that the destructive effect of single pectinase or cellulase preparations on pumpkin flesh cell walls was far inferior to that of composite enzyme systems. Another example is Zhang Qian, who proposed a new type of fruit and vegetable processing enzyme - Congee enzyme (containing pectinase, cellulase, hemicellulase, protease, etc.), which can improve the juice yield of fruit and vegetable juice, increase the clarity, and have broad application prospects in fruit and vegetable processing

Application&Function

Pectinase refers to enzymes that break down the main component of plants, pectin. Pectinase is widely distributed in higher plants and microorganisms, depending on the different substrates it acts on. It can be further divided into three categories. Two types (pectinesterase and polygalacturonase) exist in higher plants and microorganisms, while another type (pectin lyase) exists in microorganisms, especially pathogenic microorganisms that infect plants.

Specification