干燥室温

A food-grade acidic pectin-degrading enzyme (mainly from Aspergillus niger), optimally active at pH 3.0–5.0, 40–50℃. It hydrolyzes pectin in plant cell walls to galacturonic acid, increasing juice yield, clarifying beverages, reducing viscosity, and enhancing flavor stability. Widely used in fruit juice, wine, beer, baking, and fruit processing.