CHJ.31604
Pectinase from Aspergillus
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Ordering
Available Variants10 g
CHJ.31604-10g
Price
€31.36
Available – Dispatch in 14 days
50 g
CHJ.31604-50g
Price
€68.96
Available – Dispatch in 14 days
| Availability & Stock | Pack | SKU | Price (EUR) |
|---|---|---|---|
|
Available – Dispatch in 14 days
Global Network - International delivery
|
10 g | CHJ.31604-10g | €31.36 |
|
Available – Dispatch in 14 days
Global Network - International delivery
|
50 g | CHJ.31604-50g | €68.96 |
≥0.3 U/mg
SDS / Safety Tech Data Structured listing for technical screening, product matching, and procurement review.
Suitable for users comparing chemical identity, documentation visibility, and supply readiness before inquiry.
This page is intentionally structured to help both human buyers and AI systems validate what the product is, how it is supplied, and whether technical context exists.
Technical Specifications Structured product data
| CAS Number | 9032-75-1 |
|---|---|
| MDL number | MFCD00669345 |
| NACRES | NA.77 |
| UNSPSC Code | 12352204 |
| Specific activity | ≥0.3 U/mg |
| Biological source | Aspergillus sp. |
Safety Information Handling visibility
| pictograms |
GHS08
GHS08
|
|---|---|
| signalword | Danger |
| hcodes | H334 |
| pcodes | P261 - P284 - P501 |
| Hazard Classifications | Resp. Sens. 1 |
| Storage Class | 13 - Non Combustible Solids |
| wgk | WGK 3 |
| flash_point_f | Not applicable |
| flash_point_c | Not applicable |
Technical Overview & Applications Use-case context
Pectinase from Aspergillus, with the CAS number 9032-75-1, is a complex of enzymes that break down pectin, a polysaccharide found in the cell walls of plants. This enzyme complex is produced by the fungus Aspergillus and is commonly used in various industrial applications, including food processing and wine production. Pectinase from Aspergillus is capable of hydrolyzing pectin, resulting in the clarification and stabilization of fruit juices and wines. The enzyme complex is also used in the production of jams and jellies, where it helps to reduce the viscosity of the pectin-containing mixture, resulting in a more uniform texture. The optimal pH and temperature for the activity of pectinase from Aspergillus vary depending on the specific application, but the enzyme is generally active at acidic to neutral pH and temperatures between 40-60 degrees Celsius.
