Pectinex UF

Novozymes Pectinex UFPectinaseEnzyme Activity 3300 PGNU/g

is an enzyme preparation widely used in the food industry and other fields.

Mechanism of Action: Pectinase is a general term for various enzymes capable of degrading pectin substances, and Pectinex UF is no exception. It primarily cleaves the glycosidic bonds in pectin through hydrolysis or β-elimination, breaking pectin down into polygalacturonic acid. Pectin is a polysaccharide chain synthesized from galacturonic acid with varying degrees of esterification via α-1,4 glycosidic bonds, present in all higher plants. It is deposited in the primary cell wall and middle lamella, interacting with varying amounts of cellulose, hemicellulose, lignin, and certain extensin proteins, contributing to the rigidity of the cell structure. Pectinex UF acts on pectin, decomposing it and thereby disrupting the structure of plant cell walls to achieve relevant application effects.

Application Areas

· Juice Extraction and Clarification: In juice production, it breaks down pectin substances in the juice, reducing viscosity, increasing juice yield, and accelerating and enhancing clarification. It effectively prevents post-processing haze and ensures the stability of juice during shelf storage. It is widely used in the production of various juices such as apple, strawberry, and kiwi juice.

· Fruit Processing: It aids in fruit softening, peeling, and other treatments, making the fruit processing smoother, improving efficiency, and enhancing product quality.

· Extraction of Plant-Based Substances: It disrupts plant cell walls, making it easier to release effective intracellular components, thereby improving the extraction efficiency of plant-based substances. It can also be used in the production of tea extracts, herbal extracts, and more.

Usage Conditions

Temperature: The enzyme's effective temperature range is generally 30 - 60°C, with the optimal range being 45 - 55°C. The enzyme rapidly deactivates above 65°C.

pH Value: The effective pH range is 3.0 - 6.0, with the optimal pH being 3.5 - 4.5.

Dosage: Typically 50 - 200 grams per ton of juice or plant material, but the specific dosage should be adjusted based on the pectin content of the raw material. Since pectin content varies among different juices or plant materials, small-scale trials are usually necessary before practical application to determine the optimal enzyme concentration.

Product Characteristics: As a product of Novozymes, it shares common advantages of Novozymes enzyme preparations, such as high efficiency and strong specificity. It acts specifically on pectin substances and, under suitable conditions, quickly and effectively decomposes pectin with relatively low dosage to achieve good results. Additionally, Novozymes has mature production processes for enzyme preparations, ensuring stable product quality with minimal batch-to-batch variations, providing users with reliable enzyme products.