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为什么选择此级别

EnzymoPure™,天然级，适用于对基线干扰要求严格的色谱和分析工作流程。

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储存与运输

2-8°C储存。低温运输。请查阅批次 COA 获取详细规格。

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质量文档

SDS、COA、产品数据表及规格说明书均可下载。可通过批号查询获取批次 COA。

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文献证明

在色谱分析、有机合成和交叉偶联反应领域已被 69 篇同行评审文献引用。

概述

果胶是一种帮助粘合植物细胞的复杂酸性多糖，其他细胞壁组分例如纤维素原纤维可以嵌入。这种结构复杂的多糖是在高等植物的中胶层和原始细胞壁中发现的。

它们由a-1,4-D-多聚物组成，通常还含有其他两个聚合物：高分支L-阿拉伯聚糖和由几百个半乳糖醛酸残基组成的b-1,4-D-半乳糖。

本产品是一种高产果胶酶的微生物菌株发酵获得的果胶糖酶混合物。与其他酶如纤维素酶一起，广泛用于果汁提纯、澄清和修饰的果汁酿造业。

工作机理

本产品包括多聚半乳糖醛酸酶、果胶脂酶和果胶裂合酶。这些果胶酶的作用底物（如果胶、果胶酸或D-半乳糖醛酸酯）、降解机制（反消除或水解）和切割类型（任意切割或末端切割）不同，因而作用方式也不尽相同。

多聚半乳糖醛酸酶（PG）兼具内切与外切活性，属于水解型解聚酶，可水解聚半乳糖醛酸链中的 α-1,4 - 糖苷键。

果胶[甲]酯酶(EC 3.1.1.11) 催化果胶的甲基化作用，产生果胶酸（聚半乳糖醛酸盐）。聚半乳糖醛酸盐（PGs）是一种拥有外切和内切活性的水解解聚酶，能够水解果胶中的α-1-4糖苷键。

果胶裂合酶通过β-消除机制能够断裂聚半乳糖醛酸盐或果胶链，导致在非还原性末端的C4和C5间形成一个双键。

特性

最适的pH范围为 2.5-5.0，最适的温度范围为45-55℃。

使用说明

1、果汁的压榨、澄清工艺中，添加量0.05-0.2kg/吨，果胶酶作用于果胶中 D-半乳糖醛酸残基之间的糖苷键，果浆( 酶活力以3万单位计)PH3.5-4.0、温度 45-55℃，作用 1-5 小时，可以起到澄清汁液、提高汁率的作用。

2、酿酒加工中，果胶酶可以按照目的在浸渍、发酵超滤速度，提高榨汁性能，减少榨汁时间，增强果香味，或储存阶段添加，起到改善酒的色泽、增加酒香和提高降低成本，提高出汁率，减少二次沉淀，提高产品品质。推荐添加量0.05-0.2kg/t 果浆(酶活力以 3万单位计)。可直接加到物料中也可以用少量原汁稀释后添加。

保存

存放于阴凉干燥处，避免阳光直射。本产品含有大量活性物质，低温（25℃以下，但不能冷冻）贮存，其活性可保持更长时间。

使用注意事项

本产品无毒，可生物降解。避免不必要接触，长期接触一些产品会使部分人对该产品敏感。接触后要用温水、香皂洗手。请将产品放在儿童不能触及的地方。

Pectin is a complex acidic polysaccharide that cements plant cells together, into which other cell wall components such as cellulose microfibrils are embedded. This structurally intricate polysaccharide is found in the middle lamella and primary cell wall of higher plants.

It consists of α-1,4-D-galacturonic acid polymers, and generally contains two additional polymers: highly branched L-arabinan and β-1,4-D-galactan composed of hundreds of galacturonic acid residues.

This product is a compound pectinase preparation obtained by fermentation of a high-yield pectinase microbial strain. Together with other enzymes such as cellulase, it is widely applied in fruit juice processing for purification, clarification and quality modification in the fruit beverage and brewing industries.

Mechanism of Action

This product contains polygalacturonase, pectinesterase and pectin lyase. These pectinases differ in substrates (such as pectin, pectic acid and D-galacturonate), degradation mechanisms (β-elimination or hydrolysis) and cleavage modes (random cleavage or terminal cleavage), resulting in distinct action patterns.

Polygalacturonase (PG) possesses both endo- and exo-activities. As a hydrolytic depolymerase, it hydrolyzes the α-1,4-glycosidic bonds in polygalacturonic acid chains.

Pectinesterase (EC 3.1.1.11) catalyzes the demethylation of pectin to yield pectic acid (polygalacturonate). Polygalacturonase (PGs) are hydrolytic depolymerases with endo- and exo-cleavage activities, capable of hydrolyzing α-1,4-glycosidic bonds in pectin and polygalacturonate chains.

Pectin lyase cleaves polygalacturonate or pectin chains via a β-elimination mechanism, forming an unsaturated double bond between the C4 and C5 positions at the non-reducing end of the degradation products.

Properties

Optimal pH range: 2.5–5.0

Optimal temperature range: 45–55 ℃

Directions for Use

1. Fruit juice pressing and clarification

Dosage: 0.05–0.2 kg per ton of raw material.

Pectinase acts on the glycosidic bonds between D-galacturonic acid residues in pectin. Under the conditions of pH 3.5–4.0, temperature 45–55 ℃ and reaction time 1–5 hours (based on enzyme activity of 30,000 U/g), it can clarify fruit juice and improve juice yield.

2. Winemaking

Pectinase can be added during maceration, fermentation or storage according to process requirements. It accelerates ultrafiltration speed, improves pressing efficiency, shortens pressing time, enhances fruit aroma and wine color, enriches wine flavor, reduces secondary precipitation, raises juice yield, lowers production costs and improves overall product quality.

Recommended dosage: 0.05–0.2 kg per ton of fruit pulp (based on enzyme activity of 30,000 U/g). The product can be added directly to materials or diluted with a small amount of raw juice before addition.

Storage

Store in a cool and dry place, avoid direct sunlight.

The product contains abundant active ingredients. Storage at low temperature (below 25 ℃, do not freeze) can maintain enzyme activity for a longer period.

Precautions

This product is non-toxic and biodegradable. Avoid unnecessary skin contact; prolonged exposure may cause allergic sensitivity in some individuals. Wash hands thoroughly with warm water and soap after handling. Keep out of reach of children.

规格

产品名称

果胶酶来源于黑曲霉

别名

英文别名

规格或纯度

EnzymoPure™, 天然, ≥3万U/g

生化机理

Involved in maceration and soft-rotting of plant tissue. Hydrolyzes the 1,4-alpha glycosidic bonds of de-esterified pectate in the smooth region of the plant cell wall.

生物活性

≥3万U/g

种属

黑曲霉(Aspergillus niger)

Accession #

Q9P4W4,Q9P4W3,Q12554,Q9P4W2,O42809

来源

天然

CAS编号和信息

9032-75-1

酶学委员会编号

3.2.1.15

分子类型

酶

储存与运输

物理形态

固体

浓度

≥3万U/g

储存条件

2-8°C储存

运输条件

低温运输

单位定义

在特定条件下，1min 内释放1µg葡萄糖所需要的酶量，即1个酶活力单位。

技术文档

📋 安全数据表 (SDS)

全面的危险、操作、储存及法规合规文件。

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批次质量数据。输入批号以获取对应 COA。

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产品规格和应用的快速参考摘要。

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🔬 规格说明书

该级别的完整质量属性和验收标准。

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高级数据

质检证书（CoA,COO,BSE/TSE 和分析图谱)

C of A & Other Certificates(BSE/TSE, COO):

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批号(Lot Number)	证书类型	货号
F2602469	分析证书	P116864
F2602468	分析证书	P116864
F2602342	分析证书	P116864
F2602341	分析证书	P116864
G2430460	分析证书	P116864
G2216489	分析证书	P116864
C2413062	分析证书	P116864
C2419211	分析证书	P116864
C2419225	分析证书	P116864
J2523729	分析证书	P116864
J2523728	分析证书	P116864
J2523726	分析证书	P116864
J2523725	分析证书	P116864
D2620049	分析证书	P116864
C2630187	分析证书	P116864
B2518548	分析证书	P116864
B2518547	分析证书	P116864
B2518540	分析证书	P116864
G2430432	分析证书	P116864
G2430433	分析证书	P116864
I2101367	分析证书	P116864
I2101368	分析证书	P116864
C2111161	分析证书	P116864
G2216486	分析证书	P116864
G2216487	分析证书	P116864
G2216488	分析证书	P116864
C2226523	分析证书	P116864
C2226288	分析证书	P116864
C2226269	分析证书	P116864

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此产品的引用文献

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引用文献

1. Zaizhi Liu, Haibin Liao, Cheng Wei, Yanlong Qi, Zhengrong Zou. (2023) Application of an aqueous enzymatic–ultrasound cavitation method for the separation of Sapium sebiferum seed kernel oil. ULTRASONICS SONOCHEMISTRY, [PMID:37988956] [10.1016/j.ultsonch.2023.106704]
2. Yiyi Lv, Li Yao, Meijuan Qiu, Lian Li, Shuyi Qiu, Yuanyuan Liu, Chaoyang Wei. (2023) Physicochemical properties, structural characteristics and bioactivities of Pyracantha fortuneana polysaccharides prepared by six methods. INDUSTRIAL CROPS AND PRODUCTS, [10.1016/j.indcrop.2023.117933]
3. Ya-Hui Yu, Xin-Huai Zhao. (2023) Longan Polysaccharides with Covalent Selenylation Combat the Fumonisin B1-Induced Cell Toxicity and Barrier Disruption in Intestinal Epithelial (IEC-6) Cells. Nutrients, 15 (21): (4679). [PMID:37960333] [10.3390/nu15214679]
4. Jing Wang, Yumin Song, Futong Cui, Wenbin Wu, Haodong Zhu, Xiaoping Li, Kunyong Kang. (2023) Preparation and characterization of nanocellulose fiber (CNF) by biological enzymatic method. JOURNAL OF THERMOPLASTIC COMPOSITE MATERIALS, [10.1177/08927057231180479]
5. Jin Chengyu, Wang Lingyun, Liu Xiaoying, Lu Yuanchao, Yu Ningxiang, Nie Xiaohua, Ye Qin, Meng Xianghe. (2023) Health oil preparation from gardenia seeds by aqueous enzymatic extraction combined with puffing pre-treatment and its properties analysis. FOOD SCIENCE AND BIOTECHNOLOGY, [PMID:37860735] [10.1007/s10068-023-01319-9]
6. Xushuo Yuan, Wentao Yao, Decai Ji, Li Liu, Yanfei Lin, Heyang Zeng, Tao Jin, Kaimeng Xu, Guanben Du, Lianpeng Zhang. (2023) Synthesis of corn bract cellulose-based Au3+ fluorescent probe and its application in composite membranes. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, [PMID:37105254] [10.1016/j.ijbiomac.2023.124600]
7. Xiaoxiao Wu, Xushuo Yuan, Jiaxin Zhao, Decai Ji, Haiyang Guo, Wentao Yao, Xiaoping Li, Lianpeng Zhang. (2023) Study on the effects of different pectinase/cellulase ratios and pretreatment times on the preparation of nanocellulose by ultrasound-assisted bio-enzyme heat treatment. RSC Advances, 13 (8): (5149-5157). [PMID:36777933] [10.1039/D2RA08172E]
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9. Li Xiao-Han, Shi Jia, Zhao Jun-Ren, Wu Fei-Fei, Liu Hong-Fang, Zhao Xin-Huai. (2022) The effect of enzyme-hydrolyzed pumpkin (Cucurbita moschata Duch.) pulp supplementation on dough and bread quality. Journal of Food Measurement and Characterization, 17 (2): (1783-1793). [10.1007/s11694-022-01757-9]
10. Jiaxin Zhao, Xiaoxiao Wu, Xushuo Yuan, Xinjie Yang, Haiyang Guo, Wentao Yao, Decai Ji, Xiaoping Li, Lianpeng Zhang. (2022) Nanocellulose and Cellulose Making with Bio-Enzymes from Different Particle Sizes of Neosinocalamus Affinis. Coatings, 12 (11): (1734). [10.3390/coatings12111734]
11. Nawei Zhang, Yu Gao, Gang Fan, Wu Zhong, Xuanxuan Chen, Xiao Guo, Jeanett Hansen, Bodil Jørgensen, Erhu Li. (2022) Combined high-throughput and fractionation approaches reveal changes of polysaccharides in blueberry skin cell walls during fermentation for wine production. FOOD RESEARCH INTERNATIONAL, [PMID:36461247] [10.1016/j.foodres.2022.112027]
12. Xiaobao Li, Zhengjie Tang, Zhenbing Sun, John Simonsen, Zhinan Luo, Xiaoping Li, Jeffery J. Morrell. (2022) Chemical and Enzymatic Fiber Modification to Enhance the Mechanical Properties of CMC Composite Films. Polymers, 14 (19): (4127). [PMID:36236075] [10.3390/polym14194127]
13. Yaqin Wang, Lingjia Fan, Jintao Huang, Jingjing Liang, Xingnan Wang, Yichen Ren, Hongcai Li, Tianli Yue, Zhenpeng Gao. (2022) Evaluation of chemical composition, antioxidant activity, and gut microbiota associated with pumpkin juice fermented by Rhodobacter sphaeroides. FOOD CHEMISTRY, [PMID:36096003] [10.1016/j.foodchem.2022.134122]
14. Ya-Hui Yu, Li Wang, Qiang Zhang, Xiao-Nan Zhang, Xin-Huai Zhao. (2022) Activities of the soluble and non-digestible longan (Dimocarpus longan Lour.) polysaccharides against HCT-116 cells as affected by a chemical selenylation. Current Research in Food Science, [PMID:35799859] [10.1016/j.crfs.2022.06.008]
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21. Fan Fangwei, Zhu Mengting, Fang Kaiyang, Xie Jinpeng, Deng Zhongmin, Wang Xianfeng, Zhang Zhen, Cao Xinwang. (2021) Comparative study on enhanced pectinase and alkali-oxygen degummings of sisal fibers. CELLULOSE, 28 (13): (8375-8386). [10.1007/s10570-021-04090-4]
22. Zhou Jia-Min, Shi Mei-Jia, Wei Xiao-Yi, Zhou Tao. (2021) Enzymatic degradation of polysaccharide from Enteromorpha prolifera: an efficient way to enhance its antioxidant and tyrosinase inhibitory activities. Journal of Food Measurement and Characterization, 15 (5): (4623-4634). [10.1007/s11694-021-01039-w]
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25. Wu Zhong, Tuo Chen, Hong Yang, Erhu Li. (2020) Isolation and Selection of Non-Saccharomyces Yeasts Being Capable of Degrading Citric acid and Evaluation Its Effect on Kiwifruit Wine Fermentation. Fermentation-Basel, 6 (1): (25). [10.3390/fermentation6010025]
26. Meilun Shen, Kang Liu, Yefei Liang, Guangxin Liu, Jie Sang, Cuiqin Li. (2020) Extraction optimization and purification of anthocyanins from Lycium ruthenicum Murr. and evaluation of tyrosinase inhibitory activity of the anthocyanins. JOURNAL OF FOOD SCIENCE, 85 (3): (696-706). [PMID:32043592] [10.1111/1750-3841.15037]
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