Blend of polygalacturonase and pectate lyase

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Cat No.

EXTZ-919

Description

This product is a liquid enzyme blend of polygalacturonase and pectate lyase with supplementary hemicellulase and arabinanase side activities, produced by controlled fermentation. Polygalacturonase (EC 3.2.1.15) cleaves the alpha-1,4-glycosidic bonds of demethylated pectin by hydrolysis, while pectate lyase (EC 4.2.2.2) cleaves the pectin backbone by trans-elimination, generating unsaturated oligogalacturonates. Acting together, the two activities rapidly depolymerize high-methoxyl and low-methoxyl pectins from diverse fruit and vegetable raw materials. The blend is formulated for mash treatment and depectinization in juice and concentrate production, where it increases juice yield and color extraction, reduces viscosity, and improves clarification and light transmittance. It shows an optimum pH of 3.0-4.5 and a working temperature of 50-55°C, remaining effective at temperatures up to 60°C, which shortens processing times.

Source

Microbial fermentation

Applications

Food, Industrial

Appearance

Brown liquid

Form

Liquid

Activity

10,000 PECTU/g

Isoelectric point

Stable in the pH range 3.0-4.5

Optimum pH

3.0-4.5

Optimum temperature

50-55°C

Thermal stability

Active and effective at temperatures up to 60°C

Storage

Store in a dry, closed container under cool conditions

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Project Description:

For research and industrial use only. Not intended for personal medicinal use. Certain food-grade products are suitable for formulation development in food and related applications.

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