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    Pectinase enzyme : a key enzyme for pectin breakdown and texture refinement in food processing.


    Chemical name: Pectinase; fruit pectin; pectin enzyme

    Product Standard: GB/FCC


    The liquid is packaged in 25 kg plastic drums, the powder is packed in 20 kg bags.

    Storage Condition: Keep well closed in its original packing in a cool and dry place.

    Shelf life: 2 years.

    Buying Guide:


    Mondstar offers a diverse range of chemical products and is your preferred supplier of food additives and ingredients, providing high-quality pectinase powder wholesale and export services. For more information, you can directly contact [email protected] or call +86-17303712627.

    Product Overview

    Pectinase, derived from the fermentation, extraction, and purification of black mold (Aspergillus niger), is a type of enzyme. This enzyme is primarily utilized in the processing of products such as fruit juices, vegetable juices, and wine. Additionally, it finds application in feed production, degumming of hemp fibers, wood preservation, and more. Pectinase is a complex enzyme consisting of various components, including poly-methylgalacturonase (PMGL), polygalacturonase (PG), polygalacturonate lyase (PGL), and pectinesterase (PE). These enzymes act on the glycosidic bonds between D-galacturonic acid residues in pectin, breaking down pectin molecules, and producing oligomers of galacturonic acid and smaller galacturonic acid molecules. This enzymatic action results in reduced viscosity, enhanced ultrafiltration speed, improved juice extraction performance, shorter juice extraction times, enhanced fruit aroma, cost savings, increased juice yield, reduced secondary sedimentation, and improved product quality. The application of pectinase plays a crucial role in the food industry and various other fields.


    Item Pectinase
    Activity 30000u/g
    Donor strain Aspergillus niger EC Code EC
    Form Powder Carrier Starch
    Color Light brown, Brown Loss on drying ≤ 10%
    Working pH 2.0-5.0 Optimum pH 3.5
    Working T 40°C - 65°C Optimum T 50°C
    The main application of Pectinase
    • Pectinase in fruit and vegetable juice processing plays a key role in breaking down pectin, increasing juice yield, and flowability, and enhancing the stability and texture of the final product.
    • Pectinase uses in wine clarification to reduce the viscosity of grape juice and wine, help clarify the liquid, remove turbidity, and improve filtration.
    • Pectinase in the production of jellies, jams, honey, and other food products is crucial for reducing viscosity and improving the flowability of these goods.
    • Pectinase in animal feed production significantly reduces the viscosity of non-starch polysaccharides, thereby improving the physical quality of the feed.
    • Pectinase in cellulose purification, especially when used with cellulase, efficiently breaks down pectin in plant fibers, improving the extraction and purity of cellulose.
    • Pectinase in hemp rope production is effectively used for degumming hemp fibers, which enhances the softness and processability of the ropes.

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