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Detail produk:
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| Sifat fisik: | cairan kuning muda | Aktivitas enzim: | Aktivitas enzim |
|---|---|---|---|
| Bau: | bau khas | Kelarutan: | Itu dapat dikirim dengan satu kontainer 20". |
| Nilai pH optimal: | 3.5-4.5 | Suhu optimal: | 45-55 ℃ |
| Standar Eksekusi Produk: | GB1886.174-2016 | Jumlah tambahan: | 3-5 g/kg bahan kering, atau bubur buah 100-200 g/t |
| Waktu hidrolisis enzimatik: | 1-2 jam (itu tergantung pada situasi aktual) |
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
Kontak Person: Alice
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