Description

Pectin Lyase Acidic Enzyme From Aspergillus Niger is a specialized pectinase enzyme produced by the controlled fermentation of the Aspergillus niger microorganism. This enzyme is critical for the efficient and selective breakdown of pectin polymers under acidic conditions, offering a targeted solution for industrial processes. It is primarily utilized by manufacturers in the food & beverage, textile, and paper & pulp industries seeking to improve yield, clarity, and processing efficiency.

Application

• Fruit Juice Clarification & Yield Enhancement: Degrades pectin to reduce viscosity, improve pressing, and increase juice clarity and stability.
• Wine & Cider Production: Aids in must clarification, improves pressing efficiency, and enhances flavor and color extraction from fruit.
• Textile Processing (Biopolishing & Retting): Used in the eco-friendly scouring and biopolishing of natural fibers like cotton and flax to improve softness and appearance.
• Paper & Pulp Industry: Facilitates the debarking and retting processes, and aids in the reduction of pectin content in pulp for improved quality.
• Animal Feed Additive: Incorporated to improve the digestibility and nutritional value of feed by breaking down non-starch polysaccharides.
• Waste Water Treatment: Assists in the breakdown of pectinaceous organic matter in industrial effluent from food processing plants.

Basic Information

Item	Details
Product Name	Pectin Lyase Acidic Enzyme From Aspergillus Niger
CAS No.	9033-35-6
Molecular Formula	Contact for details
Molecular Weight	Contact for details
Synonyms	Pectin Lyase; Pectin Trans-Eliminase; Pectate Lyase; Poly(1,4-α-D-galacturonide) Lyase; Endo-pectin lyase; PNL; Pectinase (specific activity); Aspergillus niger Pectin Lyase
EINECS	Contact for details

Quality Control

Our Pectin Lyase Acidic Enzyme is produced under strict quality management systems. Each batch undergoes rigorous analytical testing to ensure consistent activity, purity, and performance suitable for industrial applications. Certificates of Analysis (COA) detailing specific activity, microbial limits, and other critical parameters are available upon request.

Storage

Preserve in a tightly closed container, protected from light. Store in a cool, dry place at recommended temperatures (typically 2-8°C for long-term stability). This product is hygroscopic (moisture-sensitive) and must be kept in a dry environment to maintain optimal enzymatic activity.

Specification

Item	Specification
Appearance	Light brown to yellowish powder or liquid
Activity (U/g or U/mL)	As per customer grade requirement
pH Optimum	Acidic range (e.g., 4.0 - 5.5)
Temperature Optimum	40°C - 50°C
Loss on Drying	< 8.0 %
Heavy Metals (as Pb)	< 20 ppm
Total Plate Count	< 5 x 10^4 CFU/g
E. coli	Negative
Salmonella	Negative

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