Polygalacturonase

Source high-purity Polygalacturonase, a specialized enzymatic preparation designed for efficient pectin degradation in industrial and research applications. This robust enzyme offers superior catalytic activity and stability, making it ideal for juice clarification, wine processing, and plant cell wall studies. Enhance your production efficiency with our certified, high-quality raw material. High-quality raw material. Get a quote today!

Product Specification

• Product Name: Polygalacturonase (PG)
• Appearance: Light brown to beige powder or liquid suspension
• CAS No.: 9032-75-1
• Molecular Formula: N/A (Complex protein structure; typical MW: 30–40 kDa)
• Specification: Activity: ≥10,000 U/g (or as specified); pH Optimum: 3.5–5.5; Temperature Optimum: 40–50°C; Loss on Drying: <8%
• Ingredient Information: Derived from fungal fermentation (e.g., Aspergillus niger); Food-grade or Research-grade options available

Product Description

Polygalacturonase is a critical hydrolase enzyme that catalyzes the breakdown of pectin by cleaving α-1,4-glycosidic bonds in polygalacturonic acid chains. Renowned for its ability to reduce viscosity and clarify solutions, it is extensively used in the food and beverage industry to improve juice yield and filtration efficiency. Its high specificity and activity under acidic conditions make it particularly valuable for processing fruit-based products. In biotechnology and research, Polygalacturonase serves as an essential tool for plant cell wall digestion, protoplast isolation, and studying plant-pathogen interactions. With the growing demand for natural processing aids and clean-label ingredients, this enzyme stands out for its effectiveness in enhancing product clarity and stability without the need for harsh chemical treatments.

Product Uses

This ingredient is primarily utilized in the food and beverage industry for the clarification of fruit juices, wines, and ciders, where it effectively breaks down pectin to prevent haze formation and improve filtration rates. It is also employed in fruit processing to increase juice extraction yields and reduce viscosity in purees and concentrates. In winemaking, Polygalacturonase aids in color extraction and aroma release by degrading grape skin cell walls. Beyond food applications, it is widely used in biomedical and agricultural research for the isolation of plant protoplasts, the study of cell wall structures, and the analysis of pectin degradation mechanisms in plant diseases. Additionally, it finds application in textile processing for the bio-scouring of natural fibers like cotton and flax.

Formulation Recommendation

Recommended Usage Level: 10–50 ppm (active enzyme) in final product, depending on substrate pectin content and desired reaction speed.
Addition Method: Dissolve or disperse in water or buffer solution at optimal pH (3.5–5.5) before adding to the substrate. Ensure uniform mixing. Add during the maceration or initial processing stage for maximum efficacy.
Compatibility: Compatible with other pectinolytic enzymes (e.g., Pectin Lyase, Pectin Methylesterase) for synergistic effects. Avoid combining with strong oxidizing agents or heavy metals which may inhibit activity. Stable in acidic environments; activity decreases significantly at pH >6.0 or temperatures >60°C.