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    Home > Food News > Food Articles > Uncover the mystery of gel enzymes

    Uncover the mystery of gel enzymes

    • Last Update: 2020-11-04
    • Source: Internet
    • Author: User
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    Original title: Uncovering the mystery of ggluase
    gelase looks light yellow powdery and is known as one of the four major enzymes. In fact, phosphatase does not refer to a particular enzyme, but the general name of a class of enzymes that break down phosphonates, including semi-lactose acidase, phosphonate decomposition enzyme and phosphorus lipase.
    gelase breaks down phosphates, disintegrates plant cell walls and intercellular layers, makes it easy to extract fruit juices, and breaks them down into soluble semi-lactate acid, which also clarifies turbid juices. Gelase is found mainly in higher plants and microorganisms, as well as in some native animals and insects. At present, the main source of commercially available food-grade gelase is the metabolites of black penicillin.
    gelase plays a very important role in fruit juice production. In general, fruit after the broken juice contains gel, cellulose and other solids, according to molecular size, adhesive plays the role of plant fibers, it will prevent or even stop the flow of liquid, so that solid particles remain suspended, juice in a uniform turbid state. Therefore, the production of fruit juice must break down the gel, so that it is inactive, in order to make the juice to achieve the purpose of clarification, and gel enzymes can play this role.
    glucose enzyme acting on glycoside bonds between D-semi-lactate acid residues in phosphates can break the voractin molecule, soften the voractin in the fruit tissue, and degrade the semi-lactate acid and phosphate small molecular substances of polymer semi-lactate acid. In addition, the polysaccharide chain of the gel will also be degraded, and this continuous degradation of the gel molecule will cause the solids in the juice to lose its support and settle down, thus enhancing the juice clarification effect, improving and speeding up the filterability and filtration speed of the juice, and increasing the juice yield.
    in addition to fruit and vegetable juice production, fruit wine clarification, but also can extract natural products, the use of gel enzyme production extracts have ginkgo biloba extract, garlic oil concentrate, ginseng pulp and so on. In addition, gelase also plays a very important role in the paper industry, the paper industry through gel enzymes and other enzymes to degrade plant fiber raw materials adhesive, hexaestrin and shernotonin, so that it is dispersed to meet the different requirements of the paper industry beam fiber or single fiber, in order to produce soft, one, flexible high-quality materials.
    application of gelase is very wide, which brings convenience to people's life.
    this paper by the second middle and senior teacher Huang Shaohua of Chaisan District, Jiujiang City, Jiangxi Province to carry out scientific control.
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