Pectinesterase from orange peel
≥150 units/mg protein，20-50% biuret
- Product Code: 98932
CAS:
9025-98-3
| Molecular Weight: | Molecular Formula: | ||
|---|---|---|---|
| EC Number: | MDL Number: | MFCD00131812 | |
| Melting Point: | Boiling Point: | ||
| Density: | Storage Condition: | 2-8°C |
Product Description:
Pectinesterase from orange peel is widely used in the food industry to modify pectin in fruit juices and other products. It helps in reducing cloudiness by breaking down pectin, resulting in clearer juices. This enzyme is also employed in the production of low-methoxyl pectin, which is essential for making jellies and jams with reduced sugar content. Additionally, it plays a role in improving the texture and stability of processed fruits and vegetables. In the beverage industry, it aids in enhancing flavor release and mouthfeel. Its application extends to the extraction of essential oils from citrus peels, improving yield and quality.
Product Specification:
| Test | Specification |
|---|---|
| APPEARANCE | White to Light Yellow to Light Brown Powder |
| Enzymatic Activityunitsmg protein | 150 |
| Protein Content ProteinBiuret | 20-50 |
Sizes / Availability / Pricing:
| Size (g) | Availability | Price | Quantity |
|---|---|---|---|
| 200.000 | 10-20 days | $2,943.24 |
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Pectinesterase from orange peel
Pectinesterase from orange peel is widely used in the food industry to modify pectin in fruit juices and other products. It helps in reducing cloudiness by breaking down pectin, resulting in clearer juices. This enzyme is also employed in the production of low-methoxyl pectin, which is essential for making jellies and jams with reduced sugar content. Additionally, it plays a role in improving the texture and stability of processed fruits and vegetables. In the beverage industry, it aids in enhancing flavor release and mouthfeel. Its application extends to the extraction of essential oils from citrus peels, improving yield and quality.
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