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Enhanced Pectinase Production Good for Fruit Processing Applications Introduction Pectinase is used in the extraction, clarification, filtration, and depectinization of fruit juices and wines, for the maceration of fruits and vegetables, removal of the inner wall of lotus seed, garlic, almond, and peanut.Pectinase plays the role of degrading pectinic substances. An important consideration for the food processing industry is the cost efficiency of pectinase production.
Our Technology We have developed a mature technology for pectinase production from Aspergillus niger CP-381.The enzyme activity of the culture is 660 u/ml on pectin. After culture filtrate concentration, the enzyme activity of the powder is 100,000 u/g.
Benefits of this Technology One hundred ml of a name brand apple juice was incubated with pectinase at 200C for 15 hours.The clarity of the juice was enhanced from 24% to 98%. This was accompanied by a reduction of the relative viscosity from 3.7 to 1.3 and a major decomposition of pectin. This Technology is Available for Transfer TOP THREE RELATED SITES Enhanced Glucoamylase ProductionAmino Aci Production from Wastefish Enhanced Protease Production
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Contact CTC:
China-America Technology Corp. TEL: +1-212-650-5606
Marshak Science Bldg., Rm. J423 FAX: +1-212-650-5608
138th St. at Convent Ave.
New York, NY 10031
ctc@chinatech.com
