{"id":160803,"date":"2025-07-16T13:38:20","date_gmt":"2025-07-16T11:38:20","guid":{"rendered":"http:\/\/biocon-enzymes.com\/enzima\/pectinasa\/"},"modified":"2025-11-28T11:15:01","modified_gmt":"2025-11-28T10:15:01","slug":"pectinasa","status":"publish","type":"enzima","link":"https:\/\/biocon-enzymes.com\/ca\/enzima\/pectinasa\/","title":{"rendered":"Enzim Pectinasa"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;2&#8243; top_padding=&#8221;3&#8243; bottom_padding=&#8221;5&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;845042&#8243;][vc_column column_width_percent=&#8221;100&#8243; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;107098&#8243;][vc_custom_heading text_color=&#8221;color-142452&#8243; heading_semantic=&#8221;p&#8221; text_size=&#8221;h4&#8243; uncode_shortcode_id=&#8221;534618&#8243; text_color_type=&#8221;uncode-palette&#8221;]No oferim enzims est\u00e0ndards, sin\u00f3 solucions adaptades a la perfecci\u00f3 per maximitzar el rendiment de la teva producci\u00f3. Fem que el teu proc\u00e9s arribi al m\u00e0xim potencial.[\/vc_custom_heading][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;100&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; css_animation=&#8221;scroll-trigger&#8221; animation_target=&#8221;mask&#8221; animation_mask=&#8221;both&#8221; animation_mask_val=&#8221;90&#8243; animation_opacity=&#8221;100&#8243; animation_blur=&#8221;0&#8243; animation_offset_top=&#8221;100&#8243; animation_offset_bottom=&#8221;100&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;676489&#8243; animation_radius=&#8221;24px&#8221;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; 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overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;104367&#8243; el_class=&#8221;absolute-row&#8221;][vc_column_inner column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;187558&#8243;][vc_custom_heading text_color=&#8221;color-xsdn&#8221; uncode_shortcode_id=&#8221;185745&#8243; text_color_type=&#8221;uncode-palette&#8221;]Pectinasa a la ind\u00fastria aliment\u00e0ria[\/vc_custom_heading][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;3&#8243; top_padding=&#8221;3&#8243; bottom_padding=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;111038&#8243;][vc_column width=&#8221;2\/12&#8243;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;8\/12&#8243; uncode_shortcode_id=&#8221;166061&#8243;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;530452&#8243;]L&#8217;\u00fas de pectinases a la ind\u00fastria aliment\u00e0ria \u00e9s fonamental per millorar la qualitat, efici\u00e8ncia i sostenibilitat dels productes derivats de fruites i hortalisses.\u2028La seva aplicaci\u00f3 permet assegurar una millor experi\u00e8ncia sensorial pel consumidor.[\/vc_column_text][\/vc_column][vc_column width=&#8221;2\/12&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; 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radius=&#8221;std&#8221; uncode_shortcode_id=&#8221;151764&#8243; media_width_pixel=&#8221;200&#8243;][vc_custom_heading heading_semantic=&#8221;h3&#8243; text_size=&#8221;h4&#8243; text_weight=&#8221;500&#8243; uncode_shortcode_id=&#8221;601628&#8243;]Clarificaci\u00f3 i estabilitat de sucs i n\u00e8ctars[\/vc_custom_heading][vc_column_text text_lead=&#8221;small&#8221; uncode_shortcode_id=&#8221;705899&#8243;]Les pectinases s&#8217;empren \u00e0mpliament en la producci\u00f3 de sucs i n\u00e8ctars, ja que eliminen la terbolesa causada per la pectina i permeten obtenir l\u00edquids m\u00e9s clars i homogenis. 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A m\u00e9s, faciliten la clarificaci\u00f3 del producte final, eliminant part\u00edcules en suspensi\u00f3 i millorant-ne l&#8217;estabilitat a llarg termini.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;110627&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.61)&#8221;][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;100&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;192417&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;193823&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.6)&#8221;][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; back_color=&#8221;color-147703&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;6\/12&#8243; uncode_shortcode_id=&#8221;148987&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_single_image media=&#8221;160809&#8243; media_width_use_pixel=&#8221;yes&#8221; media_ratio=&#8221;one-one&#8221; shape=&#8221;img-round&#8221; radius=&#8221;std&#8221; uncode_shortcode_id=&#8221;123267&#8243; media_width_pixel=&#8221;200&#8243;][vc_custom_heading heading_semantic=&#8221;h3&#8243; text_size=&#8221;h4&#8243; text_weight=&#8221;500&#8243; uncode_shortcode_id=&#8221;498486&#8243;]Processament de fruites i hortalisses[\/vc_custom_heading][vc_column_text text_lead=&#8221;small&#8221; uncode_shortcode_id=&#8221;278876&#8243;]Les pectinases tenen un paper clau en la producci\u00f3 de pur\u00e9s, melmelades i productes a base de fruites, ja que milloren la textura i redueixen la viscositat, facilitant la seva manipulaci\u00f3 i processament. Tamb\u00e9 afavoreixen una distribuci\u00f3 m\u00e9s uniforme dels ingredients en productes semis\u00f2lids, millorant-ne la consist\u00e8ncia i la qualitat.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;968153&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.6)&#8221;][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;148964&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; 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top_padding=&#8221;5&#8243; bottom_padding=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;199906&#8243;][vc_column width=&#8221;2\/12&#8243;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;8\/12&#8243; uncode_shortcode_id=&#8221;166061&#8243;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;195369&#8243;]La incorporaci\u00f3 de pectinases a la ind\u00fastria aliment\u00e0ria no nom\u00e9s millora la qualitat i estabilitat dels productes finals, sin\u00f3 que tamb\u00e9 permet desenvolupar processos m\u00e9s eficients i respectuosos amb el medi ambient.[\/vc_column_text][\/vc_column][vc_column width=&#8221;2\/12&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; 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text_size=&#8221;h3&#8243; uncode_shortcode_id=&#8221;681475&#8243;]La pectinasa \u00e9s un dels enzims m\u00e9s valuosos per al sector de les begudes i en el processament de fruites i verdures.[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;186880&#8243;]T&#8217;assessorem per incloure-la en el teu proc\u00e9s productiu, contacta&#8217;ns.[\/vc_column_text][vc_button button_color=&#8221;color-xsdn&#8221; hover_fx=&#8221;outlined&#8221; text_skin=&#8221;yes&#8221; border_width=&#8221;0&#8243; icon_position=&#8221;right&#8221; button_color_type=&#8221;uncode-palette&#8221; uncode_shortcode_id=&#8221;191438&#8243; icon=&#8221;fa fa-arrow-right2&#8243; link=&#8221;url:http%3A%2F%2Fbiocon-enzymes.com%2Fca%2Fcontacte%2F|title:Contacte|&#8221;]Contacta&#8217;ns[\/vc_button][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; style=&#8221;light&#8221; overlay_alpha=&#8221;50&#8243; 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text_color_type=&#8221;uncode-palette&#8221;]\u00c9s la pectinasa i per a qu\u00e8 serveix?[\/vc_custom_heading][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;3&#8243; top_padding=&#8221;3&#8243; bottom_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;155472&#8243;][vc_column width=&#8221;2\/12&#8243;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;8\/12&#8243; uncode_shortcode_id=&#8221;166061&#8243;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;632735&#8243;]La pectinasa \u00e9s un enzim que catalitza la descomposici\u00f3 de la pectina en mol\u00e8cules m\u00e9s petites, que facilita l&#8217;alliberament de l\u00edquids i la modificaci\u00f3 de la textura en productes alimentaris. La pectina \u00e9s el nom que rep un conjunt de polisac\u00e0rids en diferents combinacions, que pot esdevenir molt complex; constitueix un component estructural clau en fruites i vegetals i la seva degradaci\u00f3 controlada permet millorar la qualitat de nombrosos productes. <\/p>\n<p>Hi ha diferents tipus d&#8217;enzims pectinasos, cadascun amb una funci\u00f3 espec\u00edfica en la degradaci\u00f3 de la pectina:[\/vc_column_text][\/vc_column][vc_column width=&#8221;2\/12&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;3&#8243; top_padding=&#8221;2&#8243; bottom_padding=&#8221;4&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;792307&#8243;][vc_column column_width_percent=&#8221;100&#8243; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;190716&#8243;][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;2&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;102435&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;472652&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;145268&#8243; text_color_type=&#8221;uncode-palette&#8221;]1[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;201094&#8243; text_color_type=&#8221;uncode-palette&#8221;]Poligalacturonasas[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;185372&#8243;]Trenquen els enlla\u00e7os de la cadena principal de pectina, reduint-ne la viscositat i facilitant la clarificaci\u00f3 de sucs i vins.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;132227&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;154083&#8243; text_color_type=&#8221;uncode-palette&#8221;]2[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;349834&#8243; text_color_type=&#8221;uncode-palette&#8221;]Pectin metil esterasa[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;122040&#8243;]Desmetila la pectina, augmentant la seva capacitat d&#8217;interacci\u00f3 amb altres components i permetent m\u00e9s extracci\u00f3 de l\u00edquids en processos industrials.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;486292&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;124779&#8243; text_color_type=&#8221;uncode-palette&#8221;]3[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;117105&#8243; text_color_type=&#8221;uncode-palette&#8221;]Pect\u00edn liasa[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;929535&#8243;]Degraden la pectina sense la necessitat d&#8217;hidr\u00f2lisi, afavorint la reducci\u00f3 de la terbolesa en begudes.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;2&#8243; top_padding=&#8221;4&#8243; bottom_padding=&#8221;3&#8243; back_color=&#8221;color-475114&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;205834&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_column column_width_percent=&#8221;100&#8243; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;115480&#8243;][vc_custom_heading text_size=&#8221;h4&#8243; uncode_shortcode_id=&#8221;115291&#8243;]Caracter\u00edstiques de la pectinasa[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;169553&#8243;]Les pectinases destaquen per les propietats \u00faniques que les converteixen en una eina indispensable en l&#8217;optimitzaci\u00f3 de productes alimentaris.\u2028Algunes de les seves caracter\u00edstiques m\u00e9s importants inclouen:[\/vc_column_text][vc_empty_space empty_h=&#8221;3&#8243; mobile_visibility=&#8221;yes&#8221;][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;173919&#8243; css=&#8221;.vc_custom_1752756235575{padding-top: 18px !important;padding-bottom: 18px !important;}&#8221;][vc_column_inner width=&#8221;1\/2&#8243;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;922975&#8243; text_color_type=&#8221;uncode-palette&#8221;]Especificitat en la degradaci\u00f3 de la pectina[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;114603&#8243;][vc_separator sep_color=&#8221;color-131781&#8243; css_animation=&#8221;left-t-right&#8221; uncode_shortcode_id=&#8221;179018&#8243; sep_color_type=&#8221;uncode-palette&#8221; el_width=&#8221;50%&#8221; el_height=&#8221;6px&#8221;][vc_column_text uncode_shortcode_id=&#8221;322611&#8243;]Cada tipus de pectinasa actua sobre enlla\u00e7os espec\u00edfics dins de lestructura de la pectina, permetent un control prec\u00eds del proc\u00e9s de descomposici\u00f3. Aquesta especificitat garanteix lobtenci\u00f3 de productes amb millors propietats sensorials.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;171808&#8243; css=&#8221;.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}&#8221;][vc_column_inner width=&#8221;1\/2&#8243;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;126063&#8243; text_color_type=&#8221;uncode-palette&#8221;]Optimitzaci\u00f3 de la textura i la viscositat[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;123226&#8243;][vc_separator sep_color=&#8221;color-131781&#8243; css_animation=&#8221;left-t-right&#8221; uncode_shortcode_id=&#8221;179018&#8243; sep_color_type=&#8221;uncode-palette&#8221; el_width=&#8221;50%&#8221; el_height=&#8221;6px&#8221;][vc_column_text uncode_shortcode_id=&#8221;111458&#8243;]L&#8217;acci\u00f3 de l&#8217;enzim pectinasa millora la flu\u00efdesa de productes espessos, reduint-ne la viscositat i facilitant-ne el processament. En la producci\u00f3 de sucs i n\u00e8ctars, aquests enzims permeten obtenir l\u00edquids m\u00e9s homogenis i f\u00e0cils de filtrar, millorant-ne la qualitat visual i organol\u00e8ptica.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;171808&#8243; css=&#8221;.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}&#8221;][vc_column_inner width=&#8221;1\/2&#8243;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;150765&#8243; text_color_type=&#8221;uncode-palette&#8221;]Reducci\u00f3 de la terbolesa en begudes[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;123226&#8243;][vc_separator sep_color=&#8221;color-131781&#8243; css_animation=&#8221;left-t-right&#8221; uncode_shortcode_id=&#8221;179018&#8243; sep_color_type=&#8221;uncode-palette&#8221; el_width=&#8221;50%&#8221; el_height=&#8221;6px&#8221;][vc_column_text uncode_shortcode_id=&#8221;249608&#8243;]La pectina \u00e9s una de les principals responsables de la terbolesa en sucs i vins. La seva descomposici\u00f3 mitjan\u00e7ant pectinases permet clarificar aquests productes sense necessitat de processos qu\u00edmics agressius, afavorint la transpar\u00e8ncia i estabilitat del producte final.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;171808&#8243; css=&#8221;.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}&#8221;][vc_column_inner width=&#8221;1\/2&#8243;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;147398&#8243; text_color_type=&#8221;uncode-palette&#8221;]Adaptabilitat a diferents rangs de pH i temperatura[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;123226&#8243;][vc_separator sep_color=&#8221;color-131781&#8243; css_animation=&#8221;left-t-right&#8221; uncode_shortcode_id=&#8221;179018&#8243; sep_color_type=&#8221;uncode-palette&#8221; el_width=&#8221;50%&#8221; el_height=&#8221;6px&#8221;][vc_column_text uncode_shortcode_id=&#8221;618165&#8243;]Depenent del seu origen, les pectinases poden operar en diverses condicions d&#8217;acidesa i temperatura, cosa que les fa adequades per a m\u00faltiples aplicacions industrials. La seva versatilitat permet utilitzar-los en processos en qu\u00e8 la composici\u00f3 del medi pot variar, assegurant resultats consistents i eficients.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;171808&#8243; css=&#8221;.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}&#8221;][vc_column_inner width=&#8221;1\/2&#8243;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;932299&#8243; text_color_type=&#8221;uncode-palette&#8221;]Efici\u00e8ncia en lextracci\u00f3 de l\u00edquids[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;123226&#8243;][vc_separator sep_color=&#8221;color-131781&#8243; css_animation=&#8221;left-t-right&#8221; uncode_shortcode_id=&#8221;179018&#8243; sep_color_type=&#8221;uncode-palette&#8221; el_width=&#8221;50%&#8221; el_height=&#8221;6px&#8221;][vc_column_text uncode_shortcode_id=&#8221;450415&#8243;]Aquests enzims faciliten l&#8217;alliberament d&#8217;aigua i altres components essencials de les fruites i vegetals, maximitzant-ne el rendiment. Aix\u00f2 no nom\u00e9s optimitza la producci\u00f3, sin\u00f3 que tamb\u00e9 contribueix a la reducci\u00f3 del malbaratament ia una sostenibilitat m\u00e9s gran en els processos industrials. Tamb\u00e9 intervenen en l\u00b4elaboraci\u00f3 de vins.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Les pectinases s\u00f3n enzims clau en la degradaci\u00f3 de la pectina, un polisac\u00e0rid present a les parets cel\u00b7lulars de fruites i vegetals. La seva capacitat per descompondre aquestes estructures permet optimitzar diversos processos a la ind\u00fastria aliment\u00e0ria, millorant la textura, clarificaci\u00f3 i estabilitat de productes com sucs, vins i conserves. Aquests enzims no nom\u00e9s faciliten l&#8217;extracci\u00f3 de sucs i la reducci\u00f3 de residus, sin\u00f3 que tamb\u00e9 contribueixen a una producci\u00f3 m\u00e9s eficient i sostenible.  <\/p>\n","protected":false},"featured_media":156477,"menu_order":0,"template":"","meta":{"_acf_changed":false},"class_list":["post-160803","enzima","type-enzima","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Qu\u00e8 \u00e9s la Pectinasa i quins s\u00f3n els seus beneficis? - Biocon<\/title>\n<meta name=\"description\" content=\"Optimitza vins, sucs i productes de fruita amb la pectinasa que millora la textura, redueix deixalles i aposta per processos sostenibles.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/biocon-enzymes.com\/ca\/enzima\/pectinasa\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Qu\u00e8 \u00e9s la Pectinasa i quins s\u00f3n els seus beneficis? 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