序列相似性：Belongs to the glycosyl hydrolase 28 family.
果胶酶是来自棘孢曲霉（Aspergillus aculeatus）的酶，其用于植物原生质体制备，以在细胞器分离之前消化细胞壁。它已被用于进行糖的部分糖化。 果胶酶用于研究它们在植物病原体侵入植物组织中的作用、产物的腐败和各种食品加工以及植物生物技术应用。
本产品中的关键酶活性的提供者为多聚半乳糖醛酸酶水解在果胶和其他1,4-α-D-galactosiduronic键果胶和其他聚半乳糖醛酸。
产品特性
标称酶：多聚半乳糖醛酸酶
标称活力：3,800 units/mL
颜色：褐色
物理形状：液体
密度近似值（g/ml）：1.17
气味：轻微的发酵气味
溶解性：正常使用时，活性成分可以在任何浓度下溶于水中。其他配方组分会导致溶液混浊。
颜色随批次的不同而不同。颜色的深浅不代表酶的活力高低。
成分
| 成分 |
大约 %（重量 / 重量） |
| 甘油，CAS no. 56-81-5 |
45 |
| 水，CAS no. 7732-18-5 |
45 |
| 多聚半乳糖醛酸酶，CAS no. 9032-75-1* |
5 |
| 氯化钾，CAS no. 7447-40-7 |
5 |
| * 被定义为酶浓度 (干物质基础) |
|
| 不添加防腐剂 |
| |
过敏原
| 过敏原名称 |
包含的物质¹ |
| 芹菜 |
无 |
| 含麸质谷类²′⁴ |
无 |
| 甲壳类动物 |
无 |
| 鸡蛋 |
无 |
| 鱼 |
无 |
| 羽扇豆 |
无 |
| 牛奶（含乳糖） |
无 |
| 软体动物 |
无 |
| 芥末 |
无 |
| 坚果³ |
无 |
| 花生 |
无 |
| 芝麻 |
无 |
| 黄豆 |
无 |
| 二氧化硫 / 亚硫酸盐（＞10 mg/kg 或 10 mg/L） |
无 | |
物质定义遵循欧盟标签法规EU 1169/2011修订版的要求。 清单中列出了21 USC 301（美国）和GB7718-2011（中国）法规中提到的过敏原种类。
² 例如：小麦、黑麦、大麦、燕麦、斯佩尔特小麦 (spelt)、卡姆小麦(kamut)
³ 例如：杏仁、榛子、核桃、腰果、山核桃、巴西坚果、开心果、澳洲坚果和昆士兰果（Queensland nut）
⁴ “无”表示：不含谷蛋白，即含量 < 20ppm （依据欧盟法规828/2014）
营养价值
本产品具有的主要营养价值约为 540 千焦/100克酶产品。
• 蛋白质 5 克/100克
• 多羟基化合物 45 克/100克
• 灰分 5 克/100克
• 水分 45 克/100克
转基因状态
本产品不是转基因生物。
生产菌种名称：Aspergillus aculeatus
酶制剂产品是通过微生物发酵制作而成，但微生物不会存留在最终产品中。用于生产的微生物没有采用现代生物技术对其进行改良。
安全与使用注意事项
酶是一种蛋白质。吸入粉尘或气溶胶可能致敏，并可能导致致敏个体产生过敏反应。有些酶在长时间接触后会刺激皮肤、眼睛和粘膜。
Sequence similarity: Belongs to the glycosyl hydrolase 28 family
Pectinase is an enzyme derived from Aspergillus aculeatus. It is used in the preparation of plant protoplasts to digest cell walls prior to organelle isolation. It has been employed for the partial saccharification of sugars.
Pectinase is an enzyme from Aspergillus aculeatus that is used in plant protoplast preparation to digest cell wall prior to organelle isolation. It has been used to conduct partial saccharification of sugars. Pectinases are used to study their role in the invasion of plant tissues by phytopathogens, the spoilage of produce and various food processing and plant biotechnology applications.
Product Characteristics
Nominal enzyme: Polygalacturonase
Nominal activity: 3,800 units/mL
Color: Brown
Physical form: Liquid
Approximate density (g/mL): 1.17
Odor: Slight fermented odor
Solubility: Under normal usage conditions, the active ingredient is soluble in water at any concentration. Other formulation components may cause turbidity in solution.
Color may vary from batch to batch. The intensity of color is not indicative of enzyme activity level.
Composition
| Component |
Approx. % (w/w) |
| Glycerol，CAS no. 56-81-5 |
45 |
| Water，CAS no. 7732-18-5 |
45 |
| Polygalacturonase，CAS no. 9032-75-1* |
5 |
| Potassium chloride，CAS no. 7447-40-7 |
5 |
| * Defined as enzyme concentration (dry matter basis) |
|
| No preservatives added. |
| |
Allergens
| Allergen |
Presence¹ |
| Celery |
Absent |
| Cereals containing gluten²′⁴ |
Absent |
| Crustaceans |
Absent |
| Eggs |
Absent |
| Fish |
Absent |
| Lupin |
Absent |
| Milk (including lactose) |
Absent |
| Molluscs |
Absent |
| Mustard |
Absent |
| Nuts³ |
Absent |
| Peanuts |
Absent |
| Sesame |
Absent |
| Soybeans |
Absent |
| Sulphur dioxide / sulphites (>10 mg/kg or 10 mg/L) |
Absent | |
Substance definitions comply with the revised EU Labeling Regulation (EU) 1169/2011.
The list includes allergen types specified in 21 USC 301 (United States) and GB 7718-2011 (China).
² Examples: wheat, rye, barley, oats, spelt, kamut
³ Examples: almond, hazelnut, walnut, cashew, pecan, Brazil nut, pistachio, macadamia nut and Queensland nut
⁴ "Absent" means: gluten‑free, i.e. content < 20 ppm (in accordance with EU Regulation 828/2014)
Nutritional Value
The main nutritional value of this product is approximately 540 kJ per 100 g of enzyme product.
Protein: 5 g / 100 g
Polyhydroxy compounds: 45 g / 100 g
Ash: 5 g / 100 g
Moisture: 45 g / 100 g
GMO Status
This product is not a genetically modified organism (GMO).
Production strain name: Aspergillus aculeatus
The enzyme product is manufactured by microbial fermentation, and microorganisms are not retained in the final product.
The production microorganism has not been modified using modern biotechnology.
Safety and Handling Precautions
Enzymes are proteins.
Inhalation of dust or aerosols may cause sensitization and may lead to allergic reactions in sensitized individuals.
Prolonged contact with some enzymes may irritate the skin, eyes and mucous membranes.
E2611465
危险品化学品经营许可证（带存储）