Name: China Supplier High Quality Best Price Pectinase CAS 9032-75-1 for bio-enzyme(biological enzyme)
Brand: Wuhan Fortuna Chemical Co., Ltd.

Specifications of Pectinase CAS 9032-75-1

Items	Specifications	Results
Appearance	White, grey or light yellow to brown powder with slight fermentation smell, no off-flavor, slight agglomeration allowed.	White powder with slight fermentation smell, no off-flavor.
Activity (Pectinase u/g)	>300,000	300,136
Moisture (%)	≤8.0	4.4
Particle size (% pass 0.40mm screen)	≥80	99.0
Pb (mg/kg)	≤5.0	n.d.
As (mg/kg)	≤3.0	n.d.
Total viable count CFU/g	≤50,000	1.8*10³
E. coli (CFU/g)	<10	<10
Salmonella 25g	Not detectable	n.d.
Labelling and packaging	Clear and unbroken	Clear and unbroken
Conclusion	Qualified

Parameters of Pectinase CAS 9032-75-1

Product parameters
Cas number:	9032-75-1
Appearance:	Almost white powder
Purity:	98%min
Package details:	25kg/drum or per your request
Brand:	Fortunachem

Pectinase is a specific type of biological enzyme (a bio-enzyme) that breaks down pectin, a structural polysaccharide found in the cell walls of plants and fruits.

Think of pectin as the natural "glue" or "cement" that holds plant cells together and gives fruits and vegetables their firm structure. Pectinase is the enzyme that dissolves this glue.

1. How Does It Work? (The Science)

Pectin is a complex molecule. "Pectinase" isn't just one enzyme; it's often a mixture of several enzymes that work together to decompose pectin into simpler molecules like galacturonic acid. The main types include:

Polygalacturonase: Breaks down the main chain of the pectin molecule.
Pectin lyase: Cleaves pectin chains without using water, often used in commercial fruit juice production.
Pectin esterase: Removes methoxyl groups from pectin, which is a key step in the breakdown process.

By disrupting the pectin, the enzyme weakens the plant cell walls, causing them to rupture and release their contents.

2. Where is it Found Naturally?

Pectinase is naturally produced by:

Plants: To help in the ripening and eventual softening of fruit.
Microorganisms: Certain bacteria and fungi (especially Aspergillus niger) are prolific producers of pectinase. In fact, most commercial pectinase is derived from controlled fungal fermentation.
Some Animals: Found in the gut of some herbivores to help digest plant matter.

3. Common Applications and Uses

This enzyme is incredibly useful in various industries:

a) Food & Beverage Industry (Most Common Use)

Fruit Juice Clarification and Extraction: This is the biggest application. Adding pectinase to crushed fruit:

Increases Juice Yield: By breaking down cell walls, more liquid is released.
Improves Clarity: Pectin can cause juice to be cloudy. Breaking it down allows suspended particles to settle, making the juice clear.
Aids Concentration: Makes it easier to create concentrates.

Winemaking: Used for the same reasons as juice—to improve juice yield and clarity. It also helps in color extraction from grape skins.
Coffee and Tea Fermentation: Helps in the removal of the mucilaginous pulp from coffee beans and tea leaves after harvesting.

b) Food Processing

Purifying Fruit Pulps
Softening Chickpeas and Beans before canning to reduce cooking time.

c) Textile Industry

Bast Fiber Retting: Used to process natural fibers like flax, hemp, and jute. It helps separate the desirable fibers from the woody core by degrading the pectin that binds them together.
Biopreparation of Cotton: An eco-friendly alternative to harsh chemical scouring. Pectinase removes pectin and other impurities from cotton fibers to prepare them for dyeing.

d) Paper & Pulp Industry

Helps in the de-inking of recycled paper and the bleaching of pulp, reducing the need for harsh chemicals.

e) Wastewater Treatment

Helps break down plant-based organic matter.

4. Is it Safe?

Yes. Pectinase is generally recognized as safe (GRAS) by food safety authorities like the FDA. Because it is a natural protein, it is often used in "clean-label" products. The enzyme is typically deactivated (denatured) by pasteurization or heat treatment during food processing and does not remain active in the final product.

Summary:

Feature	Description
What it is	A bio-enzyme that breaks down pectin.
What it does	Acts on the "glue" in plant cell walls, causing softening and liquefaction.
Key Use	Clarifying and extracting fruit juice (e.g., apple, berry, grape juice).
Origin	Produced commercially by fungi (like Aspergillus niger) through fermentation.
Safety	Considered safe and is widely used in the food industry.

In essence, pectinase is a workhorse enzyme that harnesses a natural biological process to make numerous industrial processes more efficient, sustainable, and effective.