
Plant extract pectinase is not only found in higher plants, but also widely distributed in certain microorganisms, especially pathogenic microorganisms that infect plants. Through microbial fermentation and refining processes, we can obtain high-quality pectinase products. It usually appears as a white powder, easily soluble in water, and insoluble in ethanol. Its optimal working environment is acidic conditions with a pH value of about 3.5 and a moderate temperature of 50°C. Depending on the substrate, pectinase can be divided into various types such as pectinesterase, polygalacturonase and pectin lyase, which play different physiological functions in organisms. Our pectinase can be widely used in the food industry, as food additives, and added to juice to improve the quality of juice.
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