Description
Highly concentrated, liquid enzyme preparation. The enzyme splites the glycoside linkage inside of the polygalacturonic acid-chain as well as the methylester-linkage in pectin.
Food grade quality.
Applications
• Liquefaction of fruit-mash.
• Decrease of the viscosity of fruit-mash and juice.
• Complete hydrolysis of pectin in fruits, vegetable and other products of the food industry.
Storage
Store in a cool and dry place; do not freeze
Stability
Maximal loss of activity within 6 months (4°C): 5%
Maximal loss of activity within 12 months (4°C): 10%
Parameters of Reaction
pH: optimum 4-5, active within pH 2.5-6.
Temperature: optimum: 50-60°C, active within 20-65°C.
Activity
> 900 U/mL exo-polygalacturonase
> 3 000 U/mL endo- polygalacturonase
> 300 U/mL pektinesterase
Form of Delivery
Brown liquid with typical odour, stabilized with glycerin
Datasheet 
