果汁用果胶酶|果汁果胶酶是隆科特公司为果汁生产产而特别制造的酶制剂。
山东隆科特公司可以根据不同的果汁生产不同的果胶酶，更加有针对性，效果更理想！选果汁酶认准隆大果汁用果胶酶
果胶酶采用黑曲霉（Aspergillus niger）经发酵、提取精制而成。主要用于果汁、蔬菜汁、葡萄酒等系列产品的加工处理，也可用于饲料、麻料脱胶、木材防腐等处理。
原理
果胶酶是指能协同分解果胶质的多种酶的总称。主要含有聚甲基半乳糖醛酸分解酶（PMGL），聚半乳糖醛酸酶（PG），聚半乳糖醛酸裂解酶（PGL）和果胶酯酶（PE）。果胶酶作用于果胶中D-半乳糖醛酸残基之间的糖苷键，可以打破果胶分子，降解果胶的多糖链，生成寡聚半乳糖醛酸和少量半乳糖醛酸小分子物质，从而降低粘度，提高超滤速度，提高榨汁性能，减少榨汁时间，增强果香味，降低成本，提高果汁出汁率，减少二次沉淀，提高产品品质。
产品特性
1. 温度范围：有效温度范围25-65℃，适温度范围50-60℃。
2. pH值范围：有效pH范围2.5-4.5，适pH值范围3.3-4.0。
3. 金属离子对酶活性的影响：低浓度的Ca2+、Mg2+对果胶酶有激活作用,Cu2+ 、Fe3+对果胶酶有抑制作用。
产品性状
1. 产品规格：液体为浅褐色，有30000、60000u/ml两种类型；固体为黄色粉末，60000u/g；食品级固体酶活力30万u/g。
液体酶pH(25℃)：3.0-5.0，容重：≤1.25g/ml；固体酶细度（0.4mm标准筛通过率）：≥80%。
2. 酶活力定义：1g酶粉或1mL酶液在50℃、pH 3.5 的条件下，1h分解果胶产生lmg半乳糖醛酸为一个酶活单位。
3. 产品标准：执行轻工行业标准QB 1502-1992。
应用方法
1. 果蔬汁的压榨、澄清工艺中，添加量0.05-0.3L/t果蔬浆（酶活力以3万单位计）、pH3.5-4.0、温度45-55℃，作用1-5小时。可以起到澄清汁液、提高收率的作用。
2. 葡萄酒加工中，果胶酶可以按照目的在浸渍、发酵或储存阶段添加，起到改善酒的色泽、增加酒香和提高出汁率的作用。推荐添加量0.05-0.2L/t果浆（酶活力以3万单位计）。可直接加到物料中也可以用少量原汁稀释后加到物料中。
3. 在饲料复合酶中，所占的添加量一般为0.03-0.06kg/t全价料(酶活力以3万单位计)。
包装与储存
液体为塑料桶包装，25kg/桶；固体为编织袋包装，20kg/袋。
本品为生物活性物质，高温、强酸、强碱会引起酶失活。因此在运输和储存过程中，液体酶应避免日光曝晒，固体酶需避免暴晒和雨淋。仓库应保持清洁、阴凉和干燥。
Pectinase
Description:
The product is obtained by deep fermention of Aspergillus Niger. It can be widely used in manufacture of fruit juice , vegetable juice and vine processing. It also be used in the process of feed , preservative for wood ,etc.
Working Mechanism:
Pectinase is one kind of compound bio-catalyst, with multiple ingredients.
It mainly contains PMGL, PG, PGL, PE.
Properties:
1.Temperature:
Effective tem. range: 25-65℃ , Optimum : 50-60 ℃.
2. pH:
Effective pH range:2.5-4.5, Optimum 3.3-4.0
Specification:
1. Liquid type : Appearance : light brown 30000 u/ml, 60000 u/ml .
Solid type: Appearance : yellow powder ,60000 u/g , food grade : 300000 u/g.
100000u/g ,300000u/g
Liquid Enzyme Ph( 25℃) :3.0-5.0 ,Specific Gravity: ≤1.25g/ml ; Solid Enzyme Soundness (0.4 mm mesh screen ): ≥80%。
2. Unit definition: The amount of enzyme needed to hydrolyze 1mg of galacturonic acid from l mg pectin in one hour at Ph3.5, 50℃.
3. Standard:QB1502-1992.
Application Guide:
1. In the process of fruit and vegetable juice, the pectianse can clear the juice and increase the yield. the recommend dosage is 0.05-0.3L/t fruit and vegetable slurry (base on 30000 u/ml) Ph 3.4-4.0 at 45-55℃ for 1-5 hours.
2. In the process of wine, it can be added on the stage of immersion, fermentation and storage stage to improve the colour of wine ,increase the smell of wine and enhance the yield . the recommended dosage is 0.05-0.2L/t fruit slurry base on 30000 u/ml. it can directly add in the fruit slurry or after dilution.
3. In feed complex enzyme processing , the recommended dosage is 0.03-0.06kg/t complete feed ( based on 30000 u/g )
Package and Storage:
Plastic drum is used in liquid type, 25kg/drum , Plastic weave bag is used in solid type, 20kg/bag. Further package customizable. this product is organic biochemical substance, high temperature, strong acid & strong alkaline will cause inactivation of enzyme. So, avoid exposure to sunlight when being transported. Solid enzyme should avoid direct sunlight and rain. It should be kept in clean, cool and dry place, or you need to increase its dosage.