Pectin Lyase (PL)

1. Principle of use

Pectin lyase (PL) is a pectinase that cleaves pectin polymers through trans-elimination. The lyase breaks the glycosidic bond at the C-4 position and eliminates a H atom from the C-5 position to produce an unsaturated product.

In the oligopectin industry, pectin lyase hydrolyzes long-chain pectin into low-molecular oligopectin in the form of endo-cut; in the beet sugar, fruit juice, vegetable juice, and fruit wine industries, the cell wall contains a certain amount of pectin. In the juice extraction process, pectin lyase is used to partially degrade pectin, which is beneficial to the release of fructose and the reduction of water use. At the same time, in the purification process, the use of pectin lyase to degrade pectin can increase the filtration speed of the exudate juice and the removal rate of pectin, thereby improving the clarification effect of the exudate juice. In the process of beet sugar production, by using pectin lyase, the sucrose yield can be increased, the sugar production time can be shortened, the processing water can be reduced, and the impurity content can be reduced, thereby improving the product quality.

2. Application Temperature and pH

Temperature 25-65℃, optimum temperature 45-60℃

PH 2.5-5.0, optimum PH 3.5-4.5

3. Product properties

Product specifications:

Light brown liquid, 1000U/ml; ph (25℃): 3.0-5.0; bulk density: ≤1.25g/ml.

Light brown solid powder, 1000U/g

4. Packaging specifications

The liquid of this product is packaged in plastic barrels, 20kg/barrel. The solid is packaged in cardboard barrels, 20kg/barrel.

5. Safety performance

This product is non-flammable and will not cause any safety problems according to the requirements of the instructions. Eyes should be washed with water immediately if they come into contact with this product.

6. Transportation and storage

This product is an active biological preparation. It should be kept away from light and low temperature during transportation and storage.