This food grade fungal enzyme system used in National Enzyme Company products is obtained by the controlled fermentation of Aspergillus niger. Pectinesterase contains both pectin methylesterase, which demethylates pectin, and polygalacturonase, which hydrolyzes β-D-1, 4- galacturonide.
There is not a published FCC unit of measure for pectinesterase. Throughout the industry, pectin-esterase is measured in AJDU. One AJDU is based on the time required to depectinize an unclarified apple juice substrate at pH 3.5 and 45 °C. The end point is determined by the isopropyl alcohol precipitation method. The activity of the unknown sample is then correlated with that of a known standard.
This enzyme has been primarily used in the food industry to process apples and pears as well as other pectin containing vegetables and fruits. In the dietary supplement industry, pectinesterase is used as a digestive aid.
To maintain optimum enzyme activity, this product should be stored in a cool, dry place in a tightly sealed container. When properly stored, this product can be expected to lose less than 10% of its activity in twelve months.
Typical Side Activities:
Cellulase and hemicellulase
- Form: Dry powder
- Color: Light tan/light brown
- Odor: Free of offensive odor
- Taste: Free of offensive taste
- Effective pH Range: pH 2.0 to 5.0
- Optimum pH: pH 2.5 to 3.5
- Effective Temperature Range:30°C to 60°C
- Optimum Temperature: 40°C to 55°C
Nothing disclosed above is to be construed as a recommendation to use our product in violation of any patents. The information presented above is believed to be accurate. However, said information and products are offered without warranty or guarantee except as to the composition and purity stated herein since the ultimate conditions of use and variability of the materials treated are beyond our control.