计算溶液所需的质量、体积或浓度。
有货
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。
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。
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。
文献证明
在色谱分析、有机合成和交叉偶联反应领域已被 71 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
-D·-半乳糖醛酸)聚糖水解酶 | 多聚半乳糖醛酸酶 溶液 来源于黑曲霉 | 多聚半乳糖醛酸酶 | 聚-（1,4-α-D-半乳糖醛酸）聚糖水解酶 | 多聚半乳糖醛酸酶 | 果胶脂酶 | 果胶裂合酶 | 果胶水解酶 | 果胶溶解酶 | 果胶分解酶
英文别名
Macerozyme R-10, Poly-(1,4-α-D-galacturonide) glycanohydrolase | Polygalacturonase | Enzyme Commission (EC) Number: 3.2.1.15 ( BRENDA | IUBMB ) | endo-polygalacturonase | pectinase | pectin depolymerase | polygalacturonase | Poly-(1,4-α-D-galacturonide) g
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)
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
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):
输入批号以搜索分析图谱:
通过匹配包装上的批号来查找并下载产品的 COA，每批产品都进行了严格的验证，您可放心使用！
| 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 |
技术文档和文章
Industrial Biocatalysis Reshaping Manufacturing: Application Systems and Technological Evolution in Industrial Enzymology
目录： 技术文章
黄酮类化合物提取方法及工艺选择
目录： 技术文章
Mechanisms and Experimental Applications of Cell Wall Polysaccharide-Degrading Enzymes: Plant Cell Walls, Fungal Cell Walls, and Bacterial Peptidoglycan Systems
目录： 技术文章
Performance Sources and Formulation Applications of Enzyme-Based Ingredients in Daily Chemical Products: Fermentation Transformation, Enzymatic Reactions, and Application Principles
目录： 技术文章
阿拉丁®植物研究相关产品
目录： 技术文章
此产品的引用文献
溶液计算器
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