| HS Code | 342707 |
| Product Name | Pectinase |
| Enzyme Type | Pectinolytic enzyme |
| Source | Fungi (e.g., Aspergillus niger), bacteria, and plants |
| Function | Catalyzes the breakdown of pectin |
| Substrate | Pectin |
| Products | Galacturonic acid and smaller oligogalacturonides |
| Optimal Ph | 3.0-6.5 |
| Optimal Temperature | 40-60°C |
| Molecular Weight | 20-60 kDa (varies by isoform) |
| Soluble In | Water |
| Storage Conditions | Store at 2-8°C, avoid moisture and high heat |
| Applications | Fruit juice clarification, wine processing, textile and paper industries |
As an accredited Pectinase factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Pectinase, 100 g, supplied in a sealed amber glass bottle with tamper-evident closure, stored dry and cool. |
| Container Loading (20′ FCL) | 20′ FCL container loading of Pectinase: enzyme solution in drums/IBCs, safely secured, ventilated, temperature-controlled, non-hazardous cargo. |
| Shipping | Pectinase should be shipped in sealed, leak-proof containers, preferably refrigerated at 2–8°C to preserve enzyme activity. Avoid extreme heat and direct sunlight. Label as non-hazardous enzyme preparation, but follow safe handling protocols. Use insulated packaging with ice packs for transit, ensuring compliance with local transport regulations. |
| Storage | Store Pectinase in a cool, dry place, preferably refrigerated at 2–8°C, in an airtight, moisture-proof container. Avoid direct sunlight, high temperatures, and humidity, which can reduce enzyme activity. Keep away from oxidizers and strong acids/bases. Always follow manufacturer instructions and check expiry before use. |
| Shelf Life | Pectinase has a typical shelf life of 12 months when stored cool, dry, and sealed properly. |
In depectinization tanks fed with press liquor from Gala and Jonagold apple lines, soluble pectin ranges from 1,200 mg/L to 2,400 mg/L when measured as galacturonic acid equivalents by acidified ethanol precipitation. A liquid polygalacturonase preparation derived from Aspergillus niger is dosed at 20–80 mL/1,000 L after depulping, with reactor temperature held at 45–55°C for 30–60 min under 20–40 rpm agitation in jacketed SS316L vessels. The reaction endpoint is determined by a negative ethanol gel test rather than by fixed residence time, because the degree of methyl esterification in stored apple mash shifts the required contact time. Endo-polygalacturonase hydrolyses the α-1,4-glycosidic bonds of homogalacturonan, while pectin lyase cleaves methylated regions by β-elimination; a preparation with high pectin lyase activity relative to pectin methylesterase is preferred when the raw juice contains dissolved calcium, because pectin methylesterase de-esterification converts native pectin into calcium-sensitive pectate gels that block plate-and-frame filters. Industry compliance for the enzyme preparation falls under EU Regulation EC 1332/2008, the FCC monograph for pectinase preparations, and the FAO/WHO JECFA General Specifications for Enzyme Preparations Used in Food Processing; the final juice must meet the destination market’s fruit juice standards, including Codex STAN 247-2005 for fruit juices and nectars where applicable. Following the enzyme hold, the treated liquor is transferred to clarification with bentonite and silica sol, filtered through plate-and-frame presses precoated with diatomaceous earth, then polished on ultrafiltration membranes with nominal cut-offs between 30,000 Da and 100,000 Da. Terminal product types include clarified apple juice concentrate at 70°Brix, single-strength clear berry juice blends, and depecinized fruit bases for carbonated beverages, jelly manufacture, and fruit-flavoured dairy drinks. Operational limits apply: pectinase activity is suppressed at juice pH below 3.0 and temperatures above 65°C; the enzyme does not remove starch haze, and early-season apples with high starch require a parallel α-amylase treatment to prevent post-bottling turbidity.
Delaying pectinase addition until after malolactic fermentation transfers pectin-derived haze load from the must settling stage to the pre-bottling crossflow filtration stage, where residual pectin above 50 mg/L raises transmembrane pressure and shortens backflush intervals on ceramic or polymeric crossflow units. In red winemaking, a liquid pectolytic preparation with polygalacturonase and pectin lyase side activities is preferably added at the crusher or during pump-over at 20–50 g/hL; the mash is macerated at 20–28°C for 3–5 days with aeration or rack-and-return mixing every 6–8 h. For white musts, the same preparation is dosed into the settling tank at 5–10°C and held for 12–24 h before racking and inoculation with Saccharomyces cerevisiae. The enzyme remains active in the wine pH range of 3.2–3.8, but free sulfur dioxide additions exceeding 50 mg/L retard pectinase activity and should be timed after the pectin test is negative. Compliance for pectolytic enzymes used in wine processing is defined by the OIV International Oenological Codex and EU Regulation 2019/934 on oenological practices; the enzyme preparation must meet JECFA or FCC purity criteria for food-grade enzymes. The process reduces racking losses and increases filterability, but it does not substitute for bentonite fining of unstable protein or for cold stabilisation of potassium bitartrate. Delayed addition is not corrective when oxidised pectin-tannin complexes have already formed; published data for that specific configuration is limited. Terminal finished product types include varietal red wines, rosé wines, white wine from free-run juice, and must concentrate for grape juice blending.
In wet coffee processing, depulped parchment from Catimor and Bourbon lots enters fermentation tanks with the mucilage layer still attached to the parchment; this layer contains pectin at levels that raise tank viscosity and delay washing when left untreated. A liquid pectinase preparation of A. niger origin is applied at 5–20 g per tonne of depulped cherry after discharge from the depulper; the tank pH is maintained between 4.5–5.5 and ambient temperature is held at 18–24°C for 12–24 h. The enzyme degrades mucilage pectin so that the parchment can be washed in agitated channels or on a demucilager screen; residual enzyme is inactivated during subsequent drying to 10–12% moisture. The primary process control is hand-rub evaluation of parchment roughness and wash-water turbidity rather than pH alone, because fermentation overlay from native microbiota acidifies the tank and can reduce enzyme activity below pH 4.0. Industry compliance for the enzyme preparation follows the FAO/WHO JECFA General Specifications for Enzyme Preparations Used in Food Processing and Codex Alimentarius CXC 75-2015 for low-moisture foods at the dried-bean stage; importing country requirements for processing aids in primary agricultural commodities apply. Terminal products include washed green coffee, parchment coffee for further hulling, and mechanically demucilated coffee for washed-process lots. The enzyme is not a substitute for controlled fermentation because pectin hydrolysis does not remove all seed-slip polysaccharides, and over-fermentation beyond 36 h can lead to reddening of parchment and microbial off-flavour development.
Alkaline bioscouring of cotton single jersey in a soft-flow jet at a liquor ratio of 1:5 to 1:8 is governed by pectate lyase activity rather than surfactant concentration because primary wall pectin accounts for 2–6% of fibre weight and blocks water access to cellulose. A pectate lyase preparation active at pH 7.5–9.0 is dosed at 0.5–2.0% on weight of fabric, together with a nonionic wetting agent at 0.1–0.3 g/L to assist bath penetration; the machine is ramped to 55–65°C and held for 20–40 min. Pectate lyase cleaves polygalacturonic acid by β-elimination in the presence of calcium ions, so cotton fabric with high calcium carbonate residues from hard water may require a pre-rinse with a sequestrant that is not inhibitory to the enzyme; EDTA and strong chelators reduce available calcium and can suppress pectate lyase activity. The reaction is terminated by two rinses at 70–80°C for 10 min each, and the fabric is checked by drop absorbency and ruthenium red staining before dyeing. Compliance for the process chemicals falls under ZDHC Manufacturing Restricted Substances List v3.1; finished textile articles destined for the EU and US markets are assessed against OEKO-TEX Standard 100 and CPSIA requirements where applicable. Terminal product types include cotton knit underwear, terry towels, medical gauze, cotton/polyester intimate blends, and organic cotton garments. The bioscouring step does not achieve full wax removal; residual waxes require subsequent hydrogen peroxide bleaching or surfactant-based wax emulsification in the same jet to reach wetting times below 1 s on AATCC 79 absorbency testing.
In corn-soybean meal broiler grower rations, pectin from soybean hulls and wheat middlings is not degraded by endogenous avian enzymes; intact pectin raises digesta viscosity in the jejunum and reduces apparent metabolizable energy. Thermostable pectinase is therefore included as part of a multi-enzyme non-starch polysaccharide complex at 100–500 g per tonne complete feed, with the inclusion rate adjusted for total soluble non-starch polysaccharide content determined by acid hydrolysis and gas chromatographic sugar analysis. The enzyme is dry-mixed into the vitamin-mineral premix before addition to the main mixer, and the mash is conditioned at 75–85°C for 20–40 s prior to pelleting; if the die exit temperature exceeds 85°C, the pectinase fraction is applied post-pellet as a liquid coating through a spray nozzle on the cooler discharge conveyor. Regulatory compliance for the product as a zootechnical additive in the EU is based on Regulation EC 1831/2003 and EFSA FEEDAP Panel guidance; in the US, the enzyme fraction must meet applicable food additive or GRAS requirements for animal feed ingredients, and finished feed must comply with FDA cGMP for non-medicated and medicated feed cross-contamination control where applicable. Terminal product types include pelleted broiler finisher feed, layer feed, turkey grower feed, and crumbled starter feed. Pectinase alone does not degrade arabinoxylan or β-glucan, so diets with high wheat or barley inclusion require xylanase and β-glucanase supplementation to maintain live weight gain.
Two-phase olive oil extraction exposes mill operators to a pectin gel that traps oil microdroplets and increases paste viscosity in the malaxation stage; pectolytic enzymes reduce this gel matrix before decanter separation. Liquid pectinase is dosed at 20–50 mL per 100 kg olive paste at the start of malaxation, with the paste held at 25–30°C for 45–90 min; the enzyme is not introduced at the crusher hopper because localised heating from hammer mills can exceed 35°C and cause premature denaturation. Malaxation is conducted in partially filled stainless steel troughs with helical mixing at 20–30 rpm under nitrogen or reduced oxygen to limit polyphenol oxidase browning. Pectolytic activity is reduced when the paste pH falls below 4.5 and when free acidity of the oil phase is extremely high, but published data for that specific boundary remains limited. Compliance for the enzyme as a processing aid follows FAO/WHO JECFA General Specifications for Enzyme Preparations Used in Food Processing, and the finished oil must meet Codex Alimentarius CXS 33-1981 for olive oils and olive-pomace oils; the use of processing aids must be consistent with the destination market’s food additive or processing aid definitions. Terminal product types include virgin olive oil, crude pomace oil for refining, and blended olive oil after refining; the enzyme does not correct poorly timed harvesting or severe fruit damage, which introduce free fatty acid and sensory defects before extraction.
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Pectinase P-400L is a liquid enzyme preparation obtained by submerged fermentation of a non-genetically modified Aspergillus niger strain. The product is standardised at 4,000 PGU/mL, where one PGU is defined as the amount of enzyme that reduces the viscosity of a citrus pectin solution by 50% in 1 h at pH 4.5 and 40 °C. The formulation contains endo-polygalacturonase (EC 3.2.1.15), pectin methylesterase (EC 3.1.1.11), and pectin lyase (EC 4.2.2.10) in an aqueous glycerol stabiliser. Declared side activities are cellulase at ≤60 U/mL, xylanase at ≤30 U/mL, and amylase at ≤20 U/mL. Heavy-metal limits are set at lead ≤5 mg/kg, arsenic ≤2 mg/kg, cadmium ≤0.5 mg/kg, and mercury ≤0.5 mg/kg. The product is manufactured under the food enzyme requirements of EU Regulation (EC) No 1332/2008 and JECFA General Specifications for Enzyme Preparations used in Food Processing.
The primary mode of action is random hydrolysis of the α-1,4-glycosidic bond between galacturonic acid units. Endo-polygalacturonase reduces viscosity rapidly but requires calcium-free or low-ester substrate; pectin methylesterase de-esterifies high-methoxyl pectin and enables subsequent polygalacturonase action, while pectin lyase cleaves without water. The balance among these three activities determines whether the product clarifies juice, liquefies mash, or degums fibre. In P-400L, polygalacturonase is the dominant declared activity, pectin methylesterase is controlled, and pectin lyase is present as a minor component to limit methanol release.
In clarified apple and pear juice production, P-400L is introduced into the depectinisation tank after milling and mash pressing but before crossflow ultrafiltration. The recommended dose is 20–50 mL/hL, with a holding period of 60–120 min at 45–55 °C. Under these conditions, pectin concentration measured as galacturonic acid falls below 5 mg/L. The standard alcohol test—1 part juice mixed with 2 parts acidified ethanol containing 0.1 M HCl—must show no precipitation. Dosing above 60 mL/hL does not increase ultrafiltration flux and can raise soluble protein load in the retentate. Membrane fouling from pectin fragments occurs when the enzyme is added less than 30 min before ultrafiltration or when tank temperature drops below 40 °C. In polyvinylidene difluoride hollow-fibre modules, irreversible fouling has been observed when pectin is partially hydrolysed to intermediate molecular weight species above 100 kDa, because these fragments bridge membrane pores under crossflow shear.
In citrus juice processing, the product is added after peel removal and before fining. The dose for orange juice is 20–40 mL/hL at 20–40 °C for 30–90 min; higher temperatures promote loss of volatile terpenes and increase non-enzymatic browning. Grapefruit juice requires the lower end of the dose range because residual pectin contributes to cloud stability, and complete pectin degradation below 2 mg/L can cause cloud loss unless stabilised by homogenisation. Clear lemon and lime concentrates are treated with 50–70 mL/hL and then filtered through diatomaceous earth under 0.5–1.0 bar differential pressure.
Pectinase differs from acid cellulase and xylanase in its substrate specificity for α-1,4-linked galacturonic acid residues rather than β-1,4-glucan or xylan backbones. In mixed pomace mashes containing apple, pear, and oat by-products, addition of cellulase at 0.1–0.3% w/w reduces viscosity but generates glucose and cellobiose, whereas P-400L at 0.05–0.15% w/w selectively clears pectin without raising reducing sugar concentration beyond bench limits. Cross-activity on carboxymethylcellulose remains ≤60 U/mL, so filter-press aid selection can be based on pectin particle size distribution rather than cellulose fibre integrity.
Pectin lyase cleaves highly esterified pectin by β-elimination, generating unsaturated uronides without prior de-esterification and without methanol release. In low-ester pectin systems below 30% degree of methoxylation, polygalacturonase activity becomes dominant because free carboxyl groups provide calcium-binding sites. Pectin lyase on low-methoxyl citrus pectin shows relative viscosity reduction below 20% after 60 min, while polygalacturonase reaches ≥70% under identical conditions. Therefore, calcium-bound low-methoxyl pectin in sugar beet and citrus peel waste requires a PG-enriched pectinase rather than a lyase-enriched product. P-400L contains ≥3,200 PGU/mL polygalacturonase and ≤120 U/mL pectin lyase, making it suitable for juice clarification but not for specialty applications where methanol-free liquefaction of high-ester pectin is specified.
Published data for this specific configuration is limited in high-temperature short-time extraction of sugar beet pulp, but current process data indicate that enzyme must be inactivated before 80 °C to avoid residual pectinolytic activity in downstream pectin extraction. A hold of 30 s at 85 °C is sufficient to reduce residual polygalacturonase activity below the detection limit. Batch-to-batch variation in pectin methylesterase activity between 3.0 U/mL and 8.0 U/mL can shift methanol release in pear juice processing; therefore, PME activity is controlled at ≤150 PEU/mL in P-400L. In fruit spirit production, regulatory limits for methanol require blending or distillation when PME activity is not controlled.
| Parameter | Specification | Test Method |
| Appearance | Light amber to brown liquid | Visual inspection |
| Declared activity | 4,000 PGU/mL | Viscosity reduction of citrus pectin at pH 4.5 and 40 °C |
| pH | 3.5–5.0 | Electrometric |
| Density | 1.05–1.15 g/mL | Pycnometer at 20 °C |
| Lead | ≤5 mg/kg | ICP-MS |
| Arsenic | ≤2 mg/kg | ICP-MS |
| Cadmium | ≤0.5 mg/kg | ICP-MS |
| Total aerobic count | ≤1,000 CFU/g | ISO 4833-1:2013 |
| Salmonella | Absent in 25 g | ISO 6579-1:2017 |
| Storage stability | ≥90% declared activity at 2–8 °C for 12 months | Accelerated stability |
Unlike acid cellulase preparations that operate best at pH 4.0–5.0 and release reducing sugars, P-400L does not reduce cellulose viscosity. In textile bioscouring of cotton knit, an alkaline pectinase from Bacillus sp. at pH 8.0–9.5 and 50–60 °C is required; P-400L, with optimum 3.0–5.5, is not a direct replacement and does not remove cotton cuticle pectin under alkaline pad-batch conditions. The operational distinction is acidic pectinase for juice, wine, and fruit processing; alkaline pectinase for scouring, bast fibre retting, and degumming. Substitution into a textile line requires confirmation of pad liquor pH, because activity loss exceeds 50% above pH 6.5 within 15 min.
Pectinase is not a direct substitute for β-glucanase in brewing adjunct liquefaction. In unmalted barley and sorghum brewing, β-glucanase at 0.05–0.10% reduces wort viscosity by hydrolysing mixed-linkage β-glucans, whereas P-400L has no measurable effect on malting barley β-glucan at pH 5.2 and 65 °C. A pectinase addition in the mashing vessel does not solve run-off problems because the target substrate is absent in barley endosperm; the correct enzyme is a thermostable β-glucanase with activity at 70–75 °C.
In continuous decanter extraction of blackcurrant and sour cherry juice, P-400L is injected at 30–80 mL/t fruit before the decanter feed. The enzyme reduces pectin viscosity and improves juice separation. Reported yield improvements over untreated pulp in decanter trials range from 5% to 12%, but the variation depends on fruit maturity and pectin degree of esterification. Pump shear above 1,000 s⁻¹ in centrifugal feed lines can denature the enzyme at the air-liquid interface; positive displacement pumps operated at ≤300 rpm with submerged inlets are specified. Dosing into a tank with SO₂ >50 mg/L suppresses pectinase activity below 40% of nominal and requires either delayed sulfiting or a 20–30% higher dose. The decanter bowl speed should be limited to 3,500 rpm for high-pectin fruit to avoid re-agglomeration of pectin fragments in the clarified phase.
Pectin methylesterase activity in P-400L is controlled at ≤150 PEU/mL to limit methanol formation during red grape must treatment. In wine production, addition of 20–40 mL/hL before fermentation at 15–25 °C reduces pectin haze and improves settling after cold maceration. Bentonite fining after enzyme treatment removes residual enzyme protein, reducing the risk of protein haze in white wines. Delaying enzyme addition until after 2 h of skin contact allows anthocyanin extraction without excessive depectinisation of berry cell walls. In musts with high calcium content above 200 mg/L, pectin gelation reduces enzyme access to substrate and lowers reaction rate.
Applesauce lines that already operate with hot-break blanching above 90 °C provide a narrow window for enzyme action because P-400L loses activity above 55 °C within 10 min. Cold-break processing below 50 °C allows enzyme dosing, but the subsequent evaporator must reach 85 °C for 30 s to inactivate residual pectinase before filling. In scrape-surface heat exchangers with 5–10 mm annular gap, enzyme-treated apple puree shows reduced viscosity, but addition of sugar before enzyme treatment competes for water and lowers water activity below 0.90, reducing reaction rate by 30–40%. The process should add P-400L to the unsweetened puree, hold for 45–60 min, then add sugar and heat. Published data for this specific configuration is limited, but the activity loss is consistent with reduced water activity kinetics for hydrolases.
P-400L is not formulated for use as a processing aid in organic solvent systems, and it is incompatible with strong oxidising agents such as peracetic acid at concentrations above 200 ppm. Activity is rapidly lost in the presence of hypochlorite above 50 ppm. Therefore, sanitation lines must be rinsed to ≤1 ppm residual oxidant before enzyme introduction. The product should not be blended with alkaline protease or amine-based additives because pH excursions above 6.5 trigger irreversible denaturation. For import compliance, the product falls under the enzyme preparations class and is not classified as a dangerous good under UN transport regulations when packaged in food-grade polyethylene drums.
