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| Product Name: |
Pectinase-Based Animal Feed Additive
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| Supply Ability: |
50000t |
| Related proudcts |
animal feed, phytase, feed enzyme, |
| Specifications |
solid |
| Price Term: |
FOB |
| Port of loading: |
Qingdao |
| Minimum Order |
200 |
| Unit Price: |
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SUKAFeed PEC Pectinase-Based Animal Feed Additive
1 kg packaging / plastic woven bags
price£º Login Reg
Pectinase is an enzyme that catalyzes and hastens the breakdown of pectin, a component of the primary cell wall in plants and fruits such as berries, apples and oranges. Pectinase is used commercially to aid in extracting juices from fruits. By breaking down the cell wall of plants and fruits, pectinase releases the juice from within the cells and this activity is commonly used in the fruit industry that involves degradation of plant materials to speed up extraction of juices from fruits. It is also used in wine production since the 1960s. Pectinase helps breakdown the fruit material and so helps the extraction of flavours from the mash. The presence of pectin in wine causes a haze or slight cloudiness which is unattractive for commercial purposes. Pectinase is used to break this down and so clear the wine. Pectinase is also used for clarifying the extracted juice. Pectin is the polysaccharide substrate found in the cell wall of plants and pectinase has the capability to convert it into simple sugars and galacturonic acid so that nutrients can be absorbed and utilized by animals as well as in humans. For this reason, pectinase is used as a animal dietary supplement particularly for animals that are fed food material that contain abundant amounts of pectin. It reduces the feed viscosity, which increases absorption of nutrients, frees up nutrients, either by decomposing non-biodegradable fibers or by liberating nutrients blocked by these fibers. Pectinases are also used for retting purposes to loosen the fibers from the woody tissue in paper and pulp industry. Pectin has been used in preparation of jellies and jam. Effectively, pectin's structure binds with water in an acidic environment. Sugar increases pectin's ability to gel, and affects the texture and consistency of jellies and jams as they cool and set.
The pectin content in all fruits is also generally higher when fruit is just barely ripe and |
| Company: |
sukahan(weifang)bio-technology co.,ltd
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| Contact: |
Ms. GLORIA YOUNG |
| Address: |
weifang, shandong, China |
| Postcode: |
261061 |
| Tel: |
86-13506477689 |
| Fax: |
0536-2227077 |
| E-mail: |
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