Description

Pectinase From Aspergillus is a high-activity enzyme complex specifically designed to catalyze the hydrolysis of pectin substances. This product is essential for industrial processes requiring efficient breakdown of plant cell wall polysaccharides to improve yield, clarity, and processing efficiency. It is a critical component for manufacturers in the food & beverage, textile, and agricultural processing industries seeking to optimize production and reduce viscosity.

Application

• Fruit Juice & Wine Clarification: Degrades pectin to reduce viscosity, enhance juice yield, and improve filtration and clarity.
• Food Processing: Used in the extraction of flavors, colors, and oils from plant materials, and in the preparation of purees and concentrates.
• Textile Processing: Facilitates the retting and degumming of plant fibers like flax, hemp, and jute in a bio-scouring process.
• Animal Feed: Improves the digestibility and nutritional value of feed by breaking down non-starch polysaccharides.
• Paper & Pulp Industry: Aids in the bio-bleaching of pulp and reduction of pectin-based impurities.
• Waste Water Treatment: Assists in the breakdown of organic pectin-rich waste from food processing plants.

Basic Information

Product Name	Pectinase From Aspergillus
CAS No.	903-27-5
Molecular Formula	N/A (Enzyme Complex)
Molecular Weight	N/A (Enzyme Complex)
Synonyms	Pectinase; Polygalacturonase; Pectic Enzyme; Pectolase; Pectin Depolymerase; Pectin Exolyase; Aspergillus niger Pectinase; Pectolyase
EINECS	Contact for details

Quality Control

Our Pectinase From Aspergillus is produced and tested under a stringent quality management system. Each batch is analyzed for key parameters including activity (PGU/mL), protein content, and microbial limits to ensure consistent performance and safety for its intended applications. Certificates of Analysis (COA) detailing purity, activity, and specifications are available upon request.

Storage

Preserve in a tightly closed container, protected from light. Store in a cool, dry place at 2-8°C to maintain optimal enzymatic activity and stability. This product is hygroscopic (moisture-sensitive); ensure the container is kept sealed to prevent absorption of atmospheric moisture.

Specification

Item	Specification
Appearance	Light brown to yellow powder or liquid
Activity (PGU/g or mL)	≥ 20,000
pH Optimum	3.5 - 5.5
Temperature Optimum	40 - 50°C
Protein Content	Contact for details
Loss on Drying	≤ 8.0 %
Total Plate Count	≤ 10,000 CFU/g

Note: Specifications can be tailored. Please contact us for the detailed technical data sheet of a specific grade.