Pectinase
Pectinase is a group of enzymes that break down a core component of plant cell walls. Enzymes are proteins that accelerate the rate of reaction. These enzymes are a ubiquitous part of the fruit juice and winemaking industries. Also known as pectic enzymes, they are added to live animal feed to help animals better digest their food. They are also sold as nutritional supplements for humans to aid digestion.

MESSAGES

PRODUCTS

Pectinase


They can be extracted from fungi such as Aspergillus niger. The fungus produces these enzymes to break down the median lamella in plants so it can extract nutrients from the plant tissues and insert the fungal hyphae.


Declared activity

10000 u/g

Production organization

Aspergillus niger

Color

Pale yellow. Color may vary from batch to batch. Color intensity is not an indication of enzymatic activity.

Smell

Normal odor of microbial fermentation



BENEFITS:

1. PH range: The effective pH range is 3.0-5.0, The optimum pH is 3.5.

2. Temperature range: effective temperature range is 25-55 ℃ , the optimum temperature is 35 ℃



Product Efficacy：

1.  Destroys the cell walls of the intercellular layer, dissociative tissue, destroys the cell wall and exposes the cellular contents.

2.  Effectively degrades pectin, reduces chyme viscosity, and reduces the occurrence of diarrhea. It can supplement insufficient endogenous enzymes to facilitate digestion and absorption in grass-fed animals and improve the efficiency of nutrient utilization in feed.

3.  Effectively degrades pectin in feed, releases cell contents, promotes protein and energy metabolism, and improves feed utilization rate.

4.  Expand the range of feed ingredients available, making full use of by-products as inexpensive and unconventional feed resources, and reducing formula costs.



Storage：

1. Packe：1 kg aluminum foil bag

2. Stored in sealed packaging in a cool, dry and ventilated place, avoid high temperatures.

3. The original packaging for a period of 12 months at room temperature.