Description
PECTINASE
Introduction:
High quality and high yield enzyme strains were selected, and pectinase was the main enzyme system in solid state fermentation. It can effectively degrade pectic substance of feed in animal digestive tract, so as to achieve the following effects: Break plant cell wall and promote the release of nutrients in cell wall. Reduce the viscosity of chyme and improve the contact between digestive enzymes and nutrients. Produce oligogalacturonides and free galacturonic acid, maintain intestinal health and reduce diarrhea rate.
Enzymatic properties:
(1) Temperature: applicable temperature range: 25-55 ℃, optimum temperature: 50 ℃.
(2) pH: applicable pH range : 3.0-6.0, optimum range : 3.5-4.0.
(3) Definition of enzyme activity: Under the condition of 50 ℃ and pH3.5, 1 g enzyme powder or 1 ml enzyme solution decomposes pectin to produce 1 mg galacturonic acid as an enzyme activity unit.
Main composition:
Unit：U/g
|
Pectinase |
β - glucanase |
Xylanase |
Cellulase |
β - mannanase |
α - galactosidase |
|
|
30000 |
7000 |
2500 |
230 |
240 |
140 |
70 |
Features:
It is produced by advanced solid-state fermentation technology. It contains pectinesterase, pectin hydrolase and pectin lyase. It has strong pertinence and high enzymolysis efficiency. It is rich in a variety of enzyme systems induced by the medium, which can degrade many antinutritional factors. Good stability - gastric acid resistance, pepsin resistance, pelleting temperature resistance, metal ion resistance and good storage performance.
Mechanism of action:
Pectin is a complex polymer composed of D-galacturonic acid, which is connected by α - 1,4 glycoside bond and side chain formed by various neutral sugars. Pectin is widely filled in the intercellular layer and primary wall of plant cell wall. It is cross-linked with cellulose and hemicellulose, and encapsulates macromolecular nutrients in plant cell wall, forming a solid nutritional barrier, hindering the digestion and absorption of nutrients by animals and reducing the nutritional value of feed. Pectin is soluble in water and appears colloidal state, which increases the viscosity of chyme, hinders the interaction between nutrients and digestive enzymes, and reduces the activity of digestive enzymes. For example, the content of pectin in cake feed is as high as 3% - 10%. Pectin is an important antinutritional factor in meal, which can significantly reduce the digestibility of feed. It can rapidly decompose pectin in animal digestive tract to produce galacturonic acid and free galacturonic acid. When the pectin molecular structure was broken, the viscosity of chyme decreased rapidly, and the nutrients wrapped in plant cell wall were fully released.
Functions:
(1) Reduce the viscosity of chyme, improve the digestion and absorption of nutrients, and reduce the phenomenon of mucus.
(2) The products of pectin decomposition (oligogalacturonic acid and free galacturonic acid) have good effects on maintaining intestinal health and reducing diarrhea rate.
(3) Crack plant cell wall, promote the release of nutrients in plant cell wall, and improve the digestibility.
