Pectinase 100mL VMO
Working Concentration - 0.1 - 1%
pH range - 2 - 9
Temperature range - 20 - 75°C
Substrate - Fruit pulp 2 - 4% pectin
Source - Aspergillus app.
Commercial grade liquid
It’s good practice to store enzymes in a refrigerator (5°C approx). This should give a shelf life of 12 months without significant loss of activity.
All enzymes, as supplied, should be considered as 100% (unless otherwise specified) e.g. Cellulase supplied as 2g powder – 1g in 100mL gives a 1% working solution, or Pectinase supplied as 100mL - 1mL diluted to 100mL gives a 1% solution.
pH - Recommended range for maximum activity
Temperature - recommended range for maximum activity
Working Concentration - dilution of the Enzyme (as supplied) to this level should give an acceptable reation time.
Substrate - substance to be reacted with the Enzyme, and appropriate concentration
Product - substance produced by breakdown of the substrate
Source - origin of the Enzyme