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Produktdetails:
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| Physische Eigenschaften: | hellgelbe Flüssigkeit | Enzymaktivität: | Enzymaktivität |
|---|---|---|---|
| Geruch: | unverwechselbarer Geruch | Löslichkeit: | Löslich in Wasser |
| Optimaler pH -Wert: | 3.5-4.5 | Optimale Temperatur: | 45-55 ℃ |
| Produktausführungsstandards: | GB1886.174-2016 | Additionsmenge: | 3-5 g/kg Trockenmasse oder 100-200 g/t Fruchtzellstoff |
| Enzymatische Hydrolysezeit: | 1-2 Stunden (es hängt von der tatsächlichen Situation ab) |
Pectinase is a type of composite enzyme preparation capable of decomposing pectin. It can break down pectin molecular chains and disrupt the structure of fruit pulp cell walls. By crushing fruit pulp tissue, reducing juice viscosity, increasing juice yield, accelerating juice clarification, and reducing sedimentation, pectinase finds widespread application in the processing of fruit juice and fruit wine. Specifications: Origin Nanning, Guangxi, China Physical properties Light
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