Features
As in the rest of the enzymes, Pecto has an ideal range of pH and working temperature, variables to keep in mind to achieve the desired results, along with the medium with which it is worked and the time it is used.
It comes in the form of a light-yellow powder.
Applications
Degrade pulps.
Juice and clarify (Make wines or ciders from any ingredient: banana).
Soften tissues.
Peel.
Confectionary with less sugar.
Curiosities
Pectinase is also known as pectolytic enzymes, long known in food production. (At the industrial level, for example, glucose production is produced by the enzymatic action on starch from rice, corn, wheat, or tapioca. The fact of being able to isolate the enzymes necessary for each process gives the possibility of obtaining very interesting results for gastronomy (rancidity of fats, change of color of vegetables, change of texture of fruits and proteins, etc.)
If pectinase is boiled, it is denatured (unfolded), thus producing more juice.
Aspergillus niger naturally produces these enzymes to break down the cell wall of plants, with the purpose of getting sustenance (so it is able to feed on nutrients from inside plant tissues) and can insert there the hyphae of fungi to reproduce.
Dosage
5 – 10 gr / L of water
Dilute from 5 to 10% pectinase in water and inject the product, vacuum pack it together or leave it soaking in this bath.
