Pectinase 872L 



Pectinase 872L is ideal for increasing the firmness of fruit and vegetables so that they retain their shape during processing. The enzyme works by catalysing the hydrolysis of the methyl ester bonds in the pectin, releasing pectin free carboxyl groups. The main benefit of this product is that it contains negligible side activities, which significantly reduces the possibility that the demethylated pectin will be broken down to shorter pectates by endopolygalacturonase. As a result, the free carboxyl groups can be cross-linked with divalent ions such as calcium and form a network of pectin which increases plant tissue firmness. This ensures that the fruit maintains its structure and form within the sauce or yoghurt.




Biocatalysts manufactures specialty enzyme options and custom enzymes for Food, Beverage and Nutrition. Enzymes provide excellent benefits including increased yield and throughput, solving filtration problems, reduced waste and size of process plants and improving flavors and textures. Application can be found in dairy products, fruit and vegetable processing, functional protein manufacture, brewing and baking.



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