Pectase
Pectase
CAS: 9032-75-1
Molecular Formula: C18H37N(CH3)2
Pectase - Names and Identifiers
Pectase - Physico-chemical Properties
| Molecular Formula | C18H37N(CH3)2 |
| Appearance | Light brown-like powder |
| Storage Condition | 2-8℃ |
| Sensitive | Easily absorbing moisture |
| MDL | MFCD00131809 |
| Physical and Chemical Properties | Cellulase is white or gray brown powder and Brown Water Agent. pH range: pH 2.5-7.5, the optimum pH is 4.8. Temperature range: 30-80 ℃, the optimum temperature is 50 ℃. |
| Use | Uses pectinase can be used as enzyme preparation, pectinase is mainly used for fruit and vegetable juice drink and fruit wine juice and clarification, has a good effect on the decomposition of pectin. |
Pectase - The role of pectinase and cellulase in peach fruit ripening and flocculation
From HowNet
Author:
Mao Linchun ,< a href = "https://xueshu.baidu.com/usercenter/data/author?cmd=authoruri&wd=authoruri:(362635855 aef4114) author:(Zhang Shanglong)" target = "_blank"> Zhang Shanglong
Summary:
The activities of pectinase and cellulase in the softening and flocculation of peach fruits were determined, and the enzymatic effects of heating before storage and midway heating were analyzed. The initiation of fruit softening seems to be related to the increase of PE,PG and cellulase activities. en do-PG and cellulase activities are significantly negatively correlated with the degree of fruit flocculation (r =-0.9408,r =[ BF] -0.9234). The essence of low temperature stress-induced chilling damage in peach fruits is that the degradation process of cell wall pectin is blocked. The degradation process of pectin is not only directly controlled by pectinase, but also affected by cellulase. The reason for warming midway or heating before storage to reduce cold injury is to avoid irreversible damage to endo-PG and cellulase caused by low temperature stress, thereby ensuring the normal degradation process of pectin.
keywords:
peach storage mature failure pectinase cellulase
DOI:
10.3321/j.issn:0513-353X.2001.02.003
cited:
Year:
2001
Last Update：2024-01-02 23:10:35
Pectase - Research Progress of Microbial Pectinase
From HowNet
Author:
Qiu Jiying ,< a href = "https://xueshu.baidu.com/usercenter/data/author?cmd=authoruri&wd=authoruri:(64 d61930cd15a9) author:(Wang Weiming)" target = "_blank"> Wang Weiming ,< a href = "https://xueshu.baidu.com/usercenter/data/author?cmd=authoruri&wd=authoruri:(239341 f530ed2afc) author:(Chen Jianai)" target = "_blank"> Chen Jianai ,< a href = "https://xueshu.baidu.com/usercenter/data/author?cmd=authoruri&wd=authoruri:(ea710fb230582473) author:(Wang Tongyan)" target = "_blank"> Wang Tongyan ,< a href = "https://xueshu.baidu.com/usercenter/data/author?cmd=authoruri&wd=authoruri:(2 ee7c78b018870a8) author:(du Fangling)" target = "_blank"> du Fangling ,< a href = "https://xueshu.baidu.com/usercenter/data/author?cmd=authoruri&wd=authoruri:(723 b98e81f4ced5) author:(Liang Xinle)" target = "> Liang Xinle
Summary:
pectinase (pectinases) refers to a group of enzymes that can synergistically decompose pectin, mainly including polygalacturonase (PG), pectin lyase (PL) and pectin esterase (PE), etc. It is widely used in food industry, feed industry, paper industry and textile industry. In recent years, with the adjustment of China's national policy and industrial structure, the fruit juice and fruit wine industry has developed rapidly. Pectinase, as an important enzyme preparation for fruit juice processing, has a huge market demand. Microbial fermentation is commonly used in pectinase production, and this paper mainly summarizes and compares the research and application of pectinase production by microbial fermentation at home and abroad. The selection and breeding of domestic pectinase producing strains, the fermentation process and culture conditions of pectinase produced by microorganisms were emphatically elaborated, and the enzymatic properties of microbial pectinase and the immobilization of pectinase were briefly introduced. The aim is to discover the current problems in the research and development of pectinase in my country, clarify the future direction of pectinase research in my country, and provide reference for the research and development of new and efficient pectinase in line with international standards.
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keywords:
DOI:
10.3969/j.issn.1006-2513.2010.04.039
cited:
Year:
2010
Last Update：2023-08-16 22:23:51
Pectase - Method for determination of pectinase activity
Author:
Summary:
Method for determination of pectinase activity □ Sun Yue pectin is present in fruit tissues in three different forms: raw pectin, pectin and pectic acid. Most of the pectin material in the immature fruit exists in the form of raw pectin, which is insoluble in water, and tightly combines cells and cells with cellulose, and the fruit appears firm and brittle. As the fruit matures, protopectin decomposes into...
DOI:
CNKI:SUN:SSPJ. 0.1997-03-020
cited:
Year:
1997
Last Update：2023-08-16 22:24:45
Pectase - Trait
Yellow-brown or off-white powder. Definition of vitality
Last Update：2023-08-16 21:32:38
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