{"id":156476,"date":"2025-07-16T13:38:20","date_gmt":"2025-07-16T11:38:20","guid":{"rendered":"http:\/\/biocon-enzymes.com\/?post_type=enzima&p=156476"},"modified":"2025-10-16T08:18:01","modified_gmt":"2025-10-16T06:18:01","slug":"pectinasa","status":"publish","type":"enzima","link":"https:\/\/biocon-enzymes.com\/es\/enzima\/pectinasa\/","title":{"rendered":"Enzima Pectinasa"},"content":{"rendered":"

[vc_row row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb2″ top_padding=\u00bb3″ bottom_padding=\u00bb5″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb845042″][vc_column column_width_percent=\u00bb100″ align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″ uncode_shortcode_id=\u00bb107098″][vc_custom_heading text_color=\u00bbcolor-142452″ heading_semantic=\u00bbp\u00bb text_size=\u00bbh4″ uncode_shortcode_id=\u00bb534618″ text_color_type=\u00bbuncode-palette\u00bb]No ofrecemos enzimas est\u00e1ndar, sino soluciones adaptadas a la perfecci\u00f3n para maximizar el rendimiento de tu producci\u00f3n. Hagamos que tu proceso alcance su m\u00e1ximo potencial.[\/vc_custom_heading][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb100″ override_padding=\u00bbyes\u00bb h_padding=\u00bb0″ top_padding=\u00bb0″ bottom_padding=\u00bb0″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ css_animation=\u00bbscroll-trigger\u00bb animation_target=\u00bbmask\u00bb animation_mask=\u00bbboth\u00bb animation_mask_val=\u00bb90″ animation_opacity=\u00bb100″ animation_blur=\u00bb0″ animation_offset_top=\u00bb100″ animation_offset_bottom=\u00bb100″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb676489″ animation_radius=\u00bb24px\u00bb][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″ uncode_shortcode_id=\u00bb127224″][vc_single_image media=\u00bb159964″ media_width_percent=\u00bb100″ media_ratio=\u00bbsixteen-nine\u00bb advanced=\u00bbyes\u00bb media_overlay_color=\u00bbcolor-jevc\u00bb media_overlay_opacity=\u00bb30″ media_overlay_visible=\u00bbyes\u00bb media_padding=\u00bb2″ uncode_shortcode_id=\u00bb131468″ media_overlay_color_type=\u00bbuncode-palette\u00bb][uncode_lottie json=\u00bbhttp:\/\/biocon-enzymes.com\/wp-content\/themes\/uncode-child\/lottie\/enzim-1.json\u00bb speed=\u00bb10″ frame_from=\u00bb0″ frame_to=\u00bb100″ media_width_percent=\u00bb100″ uncode_shortcode_id=\u00bb184893″ el_class=\u00bblottie-inside-img\u00bb][vc_row_inner row_inner_height_percent=\u00bb100″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb104367″ el_class=\u00bbabsolute-row\u00bb][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ override_padding=\u00bbyes\u00bb column_padding=\u00bb2″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″ uncode_shortcode_id=\u00bb187558″][vc_custom_heading text_color=\u00bbcolor-xsdn\u00bb uncode_shortcode_id=\u00bb185745″ text_color_type=\u00bbuncode-palette\u00bb]Pectinasa en la industria alimentaria[\/vc_custom_heading][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb3″ top_padding=\u00bb3″ bottom_padding=\u00bb3″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb111038″][vc_column width=\u00bb2\/12″][\/vc_column][vc_column column_width_percent=\u00bb100″ align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb8\/12″ uncode_shortcode_id=\u00bb166061″][vc_column_text text_lead=\u00bbyes\u00bb uncode_shortcode_id=\u00bb530452″]El uso de pectinasas en la industria alimentaria es fundamental para mejorar la calidad, eficiencia y sostenibilidad de los productos derivados de frutas y hortalizas. \u2028Su aplicaci\u00f3n permite asegurar una mejor experiencia sensorial para el consumidor.[\/vc_column_text][\/vc_column][vc_column width=\u00bb2\/12″][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb0″ top_padding=\u00bb2″ bottom_padding=\u00bb2″ overlay_alpha=\u00bb50″ equal_height=\u00bbjustify\u00bb gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb207796″ front_end_with_slider=\u00bbtrue\u00bb][vc_column width=\u00bb1\/1″][uncode_slider slider_interval=\u00bb5000″ slider_navspeed=\u00bb400″ advanced_nav=\u00bbyes\u00bb el_id1=\u00bbamilasa-slider\u00bb el_id=\u00bbamilasa-slider\u00bb][vc_row_inner row_inner_height_percent=\u00bb100″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb168425″ el_class=\u00bbrounded-lg\u00bb][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ radius=\u00bbstd\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0″ width=\u00bb3\/12″ uncode_shortcode_id=\u00bb112959″ back_color_type=\u00bbuncode-solid\u00bb back_color_solid=\u00bbrgba(234,246,253,0.6)\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ back_color=\u00bbcolor-147703″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb6\/12″ uncode_shortcode_id=\u00bb418191″ back_color_type=\u00bbuncode-palette\u00bb][vc_single_image media=\u00bb159965″ media_width_use_pixel=\u00bbyes\u00bb media_ratio=\u00bbone-one\u00bb shape=\u00bbimg-round\u00bb radius=\u00bbstd\u00bb uncode_shortcode_id=\u00bb151764″ media_width_pixel=\u00bb200″][vc_custom_heading heading_semantic=\u00bbh3″ text_size=\u00bbh4″ text_weight=\u00bb500″ uncode_shortcode_id=\u00bb601628″]Clarificaci\u00f3n y estabilidad de jugos y n\u00e9ctares[\/vc_custom_heading][vc_column_text text_lead=\u00bbsmall\u00bb uncode_shortcode_id=\u00bb705899″]Las pectinasas se emplean ampliamente en la producci\u00f3n de jugos y n\u00e9ctares, ya que eliminan la turbidez causada por la pectina y permiten obtener l\u00edquidos m\u00e1s claros y homog\u00e9neos. Su acci\u00f3n mejora la filtrabilidad del producto, reduciendo los residuos s\u00f3lidos y prolongando su vida \u00fatil.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0″ width=\u00bb3\/12″ uncode_shortcode_id=\u00bb142075″ back_color_type=\u00bbuncode-solid\u00bb back_color_solid=\u00bbrgba(234,246,253,0.6)\u00bb][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb100″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb120936″][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0″ width=\u00bb3\/12″ uncode_shortcode_id=\u00bb120994″ back_color_type=\u00bbuncode-solid\u00bb back_color_solid=\u00bbrgba(234,246,253,0.6)\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ back_color=\u00bbcolor-147703″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb6\/12″ uncode_shortcode_id=\u00bb937316″ back_color_type=\u00bbuncode-palette\u00bb][vc_single_image media=\u00bb159963″ media_width_use_pixel=\u00bbyes\u00bb media_ratio=\u00bbone-one\u00bb shape=\u00bbimg-round\u00bb radius=\u00bbstd\u00bb uncode_shortcode_id=\u00bb130049″ media_width_pixel=\u00bb200″][vc_custom_heading heading_semantic=\u00bbh3″ text_size=\u00bbh4″ text_weight=\u00bb500″ uncode_shortcode_id=\u00bb782351″]Optimizaci\u00f3n en la producci\u00f3n de vino[\/vc_custom_heading][vc_column_text text_lead=\u00bbsmall\u00bb uncode_shortcode_id=\u00bb988288″]En la industria vitivin\u00edcola, las enzimas pectinasas se utilizan para mejorar la extracci\u00f3n de jugos durante la maceraci\u00f3n, aumentando el rendimiento de la uva y mejorando la intensidad arom\u00e1tica del vino. Adem\u00e1s, facilitan la clarificaci\u00f3n del producto final, eliminando part\u00edculas en suspensi\u00f3n y mejorando su estabilidad a largo plazo.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0″ width=\u00bb3\/12″ uncode_shortcode_id=\u00bb110627″ back_color_type=\u00bbuncode-solid\u00bb back_color_solid=\u00bbrgba(234,246,253,0.61)\u00bb][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb100″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb192417″][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0″ width=\u00bb3\/12″ uncode_shortcode_id=\u00bb193823″ back_color_type=\u00bbuncode-solid\u00bb back_color_solid=\u00bbrgba(234,246,253,0.6)\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ back_color=\u00bbcolor-147703″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb6\/12″ uncode_shortcode_id=\u00bb148987″ back_color_type=\u00bbuncode-palette\u00bb][vc_single_image media=\u00bb159966″ media_width_use_pixel=\u00bbyes\u00bb media_ratio=\u00bbone-one\u00bb shape=\u00bbimg-round\u00bb radius=\u00bbstd\u00bb uncode_shortcode_id=\u00bb123267″ media_width_pixel=\u00bb200″][vc_custom_heading heading_semantic=\u00bbh3″ text_size=\u00bbh4″ text_weight=\u00bb500″ uncode_shortcode_id=\u00bb498486″]Procesamiento de frutas y hortalizas[\/vc_custom_heading][vc_column_text text_lead=\u00bbsmall\u00bb uncode_shortcode_id=\u00bb278876″]Las pectinasas desempe\u00f1an un papel clave en la producci\u00f3n de pur\u00e9s, mermeladas y productos a base de frutas, ya que mejoran la textura y reducen la viscosidad, facilitando su manipulaci\u00f3n y procesamiento. Tambi\u00e9n favorecen una distribuci\u00f3n m\u00e1s uniforme de los ingredientes en productos semis\u00f3lidos, mejorando su consistencia y calidad.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0″ width=\u00bb3\/12″ uncode_shortcode_id=\u00bb968153″ back_color_type=\u00bbuncode-solid\u00bb back_color_solid=\u00bbrgba(234,246,253,0.6)\u00bb][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb148964″][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0″ width=\u00bb3\/12″ uncode_shortcode_id=\u00bb212813″ back_color_type=\u00bbuncode-solid\u00bb back_color_solid=\u00bbrgba(234,246,253,0.59)\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ back_color=\u00bbcolor-147703″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb6\/12″ uncode_shortcode_id=\u00bb197560″ back_color_type=\u00bbuncode-palette\u00bb][vc_single_image media=\u00bb159962″ media_width_use_pixel=\u00bbyes\u00bb media_ratio=\u00bbone-one\u00bb shape=\u00bbimg-round\u00bb radius=\u00bbstd\u00bb uncode_shortcode_id=\u00bb462062″ media_width_pixel=\u00bb200″][vc_custom_heading heading_semantic=\u00bbh3″ text_size=\u00bbh4″ text_weight=\u00bb500″ uncode_shortcode_id=\u00bb181636″]Sostenibilidad y eficiencia en la industria[\/vc_custom_heading][vc_column_text text_lead=\u00bbsmall\u00bb uncode_shortcode_id=\u00bb535817″]El uso de enzimas pectinasas contribuye a una producci\u00f3n m\u00e1s eficiente y sostenible al reducir los tiempos de procesamiento, minimizar el desperdicio de materia prima y disminuir la necesidad de tratamientos qu\u00edmicos adicionales.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0″ width=\u00bb3\/12″ uncode_shortcode_id=\u00bb139683″ back_color_type=\u00bbuncode-solid\u00bb back_color_solid=\u00bbrgba(234,246,253,0.6)\u00bb][\/vc_column_inner][\/vc_row_inner][\/uncode_slider][uncode_carousel_nav position=\u00bbabsolute\u00bb padding=\u00bb0″ space=\u00bbyes\u00bb h_align=\u00bbcenter\u00bb hide_arrows=\u00bbyes\u00bb dots_position=\u00bbel_absolute\u00bb dots_padding=\u00bb0″ dots_style=\u00bblines\u00bb dots_look=\u00bbraw\u00bb hide_counter=\u00bbyes\u00bb uncode_shortcode_id=\u00bb155316″ target=\u00bbamilasa-slider\u00bb dot_single_width=\u00bb8px\u00bb dot_single_active=\u00bb32px\u00bb dot_single_height=\u00bb8px\u00bb dot_single_space=\u00bb4px\u00bb dot_single_radius=\u00bb8px\u00bb][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb3″ top_padding=\u00bb5″ bottom_padding=\u00bb3″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb199906″][vc_column width=\u00bb2\/12″][\/vc_column][vc_column column_width_percent=\u00bb100″ align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb8\/12″ uncode_shortcode_id=\u00bb166061″][vc_column_text text_lead=\u00bbyes\u00bb uncode_shortcode_id=\u00bb195369″]La incorporaci\u00f3n de pectinasas en la industria alimentaria no solo mejora la calidad y estabilidad de los productos finales, sino que tambi\u00e9n permite desarrollar procesos m\u00e1s eficientes y respetuosos con el medio ambiente.[\/vc_column_text][\/vc_column][vc_column width=\u00bb2\/12″][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb0″ top_padding=\u00bb4″ bottom_padding=\u00bb4″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb785602″ css=\u00bb.vc_custom_1753090309449{padding-right: 18px !important;}\u00bb][vc_column column_width_percent=\u00bb100″ gutter_size=\u00bb3″ override_padding=\u00bbyes\u00bb column_padding=\u00bb3″ overlay_color=\u00bbcolor-138342″ overlay_alpha=\u00bb100″ overlay_animated=\u00bbyes\u00bb overlay_animated_1_color=\u00bbcolor-xsdn\u00bb overlay_animated_2_color=\u00bbcolor-131781″ overlay_animated_speed=\u00bb1500″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb2\/3″ uncode_shortcode_id=\u00bb150344″ el_class=\u00bbbanner-big full-rounded-right\u00bb overlay_color_type=\u00bbuncode-palette\u00bb overlay_animated_1_color_type=\u00bbuncode-palette\u00bb overlay_animated_2_color_type=\u00bbuncode-palette\u00bb][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb220884″ css=\u00bb.vc_custom_1750316264068{padding-left: 3% !important;}\u00bb][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ override_padding=\u00bbyes\u00bb column_padding=\u00bb2″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb5\/6″ uncode_shortcode_id=\u00bb134604″][vc_custom_heading heading_semantic=\u00bbp\u00bb text_size=\u00bbh3″ uncode_shortcode_id=\u00bb681475″]La pectinasa es una de las enzimas m\u00e1s valiosas para el sector de las bebidas y en el procesamiento de frutas y verduras.[\/vc_custom_heading][vc_column_text text_lead=\u00bbyes\u00bb uncode_shortcode_id=\u00bb186880″]Te asesoramos para incluirla en tu proceso productivo, cont\u00e1ctanos.[\/vc_column_text][vc_button button_color=\u00bbcolor-xsdn\u00bb hover_fx=\u00bboutlined\u00bb text_skin=\u00bbyes\u00bb border_width=\u00bb0″ icon_position=\u00bbright\u00bb button_color_type=\u00bbuncode-palette\u00bb uncode_shortcode_id=\u00bb191438″ icon=\u00bbfa fa-arrow-right2″ link=\u00bburl:http%3A%2F%2Fbiocon-enzymes.com%2Fcontacto%2F|title:Contacto\u00bb]Cont\u00e1ctanos[\/vc_button][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ style=\u00bblight\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/6″ uncode_shortcode_id=\u00bb946419″][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column width=\u00bb1\/3″][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb100″ override_padding=\u00bbyes\u00bb h_padding=\u00bb0″ top_padding=\u00bb0″ bottom_padding=\u00bb0″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ css_animation=\u00bbscroll-trigger\u00bb animation_target=\u00bbmask\u00bb animation_mask=\u00bbboth\u00bb animation_mask_val=\u00bb90″ animation_opacity=\u00bb100″ animation_blur=\u00bb0″ animation_offset_top=\u00bb100″ animation_offset_bottom=\u00bb100″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb676489″ animation_radius=\u00bb24px\u00bb][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″ uncode_shortcode_id=\u00bb127224″][vc_single_image media=\u00bb159967″ media_width_percent=\u00bb100″ media_ratio=\u00bbsixteen-nine\u00bb advanced=\u00bbyes\u00bb media_overlay_color=\u00bbcolor-jevc\u00bb media_overlay_opacity=\u00bb30″ media_overlay_visible=\u00bbyes\u00bb media_padding=\u00bb2″ uncode_shortcode_id=\u00bb138707″ media_overlay_color_type=\u00bbuncode-palette\u00bb][uncode_lottie json=\u00bbhttp:\/\/biocon-enzymes.com\/wp-content\/themes\/uncode-child\/lottie\/enzim-3.json\u00bb speed=\u00bb10″ frame_from=\u00bb0″ frame_to=\u00bb100″ media_width_percent=\u00bb100″ uncode_shortcode_id=\u00bb181413″ el_class=\u00bblottie-inside-img\u00bb][vc_row_inner row_inner_height_percent=\u00bb100″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb104367″ el_class=\u00bbabsolute-row\u00bb][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ override_padding=\u00bbyes\u00bb column_padding=\u00bb2″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″ uncode_shortcode_id=\u00bb187558″][vc_custom_heading text_color=\u00bbcolor-xsdn\u00bb uncode_shortcode_id=\u00bb172149″ text_color_type=\u00bbuncode-palette\u00bb]\u00bf\u01eau\u00e9 es la pectinasa y para qu\u00e9 sirve?[\/vc_custom_heading][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb3″ top_padding=\u00bb3″ bottom_padding=\u00bb2″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb155472″][vc_column width=\u00bb2\/12″][\/vc_column][vc_column column_width_percent=\u00bb100″ align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb8\/12″ uncode_shortcode_id=\u00bb166061″][vc_column_text text_lead=\u00bbyes\u00bb uncode_shortcode_id=\u00bb632735″]La pectinasa es una enzima que cataliza la descomposici\u00f3n de la pectina en mol\u00e9culas m\u00e1s peque\u00f1as, facilitando la liberaci\u00f3n de l\u00edquidos y la modificaci\u00f3n de la textura en productos alimentarios. La pectina es el nombre que recibe un conjunto de polisac\u00e1ridos en diferentes combinaciones, que puede llegar a ser muy complejo; constituye un componente estructural clave en frutas y vegetales, y su degradaci\u00f3n controlada permite mejorar la calidad de numerosos productos.<\/p>\n

Existen distintos tipos de enzimas pectinasas, cada una con una funci\u00f3n espec\u00edfica en la degradaci\u00f3n de la pectina:[\/vc_column_text][\/vc_column][vc_column width=\u00bb2\/12″][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb3″ top_padding=\u00bb2″ bottom_padding=\u00bb4″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb792307″][vc_column column_width_percent=\u00bb100″ align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″ uncode_shortcode_id=\u00bb190716″][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb2″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb102435″][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb2″ style=\u00bbdark\u00bb back_color=\u00bbcolor-142452″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″ uncode_shortcode_id=\u00bb472652″ back_color_type=\u00bbuncode-palette\u00bb][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbdiv\u00bb text_height=\u00bbfontheight-165196″ css_animation=\u00bbcurtain-words\u00bb uncode_shortcode_id=\u00bb145268″ text_color_type=\u00bbuncode-palette\u00bb]1[\/vc_custom_heading][vc_custom_heading text_color=\u00bbcolor-475114″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb201094″ text_color_type=\u00bbuncode-palette\u00bb]Poligalacturonasas[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb185372″]Rompen los enlaces de la cadena principal de pectina, reduciendo su viscosidad y facilitando la clarificaci\u00f3n de jugos y vinos.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb2″ override_padding=\u00bbyes\u00bb column_padding=\u00bb2″ style=\u00bbdark\u00bb back_color=\u00bbcolor-142452″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″ uncode_shortcode_id=\u00bb132227″ back_color_type=\u00bbuncode-palette\u00bb][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbdiv\u00bb text_height=\u00bbfontheight-165196″ css_animation=\u00bbcurtain-words\u00bb uncode_shortcode_id=\u00bb154083″ text_color_type=\u00bbuncode-palette\u00bb]2[\/vc_custom_heading][vc_custom_heading text_color=\u00bbcolor-475114″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb349834″ text_color_type=\u00bbuncode-palette\u00bb]Pectin metil esterasa[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb122040″]Desmetila la pectina, aumentando su capacidad de interacci\u00f3n con otros componentes y permitiendo una mayor extracci\u00f3n de l\u00edquidos en procesos industriales.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb2″ override_padding=\u00bbyes\u00bb column_padding=\u00bb2″ style=\u00bbdark\u00bb back_color=\u00bbcolor-142452″ overlay_alpha=\u00bb50″ radius=\u00bblg\u00bb shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″ uncode_shortcode_id=\u00bb486292″ back_color_type=\u00bbuncode-palette\u00bb][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbdiv\u00bb text_height=\u00bbfontheight-165196″ css_animation=\u00bbcurtain-words\u00bb uncode_shortcode_id=\u00bb124779″ text_color_type=\u00bbuncode-palette\u00bb]3[\/vc_custom_heading][vc_custom_heading text_color=\u00bbcolor-475114″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb117105″ text_color_type=\u00bbuncode-palette\u00bb]Pect\u00edn liasa[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb929535″]Degradan la pectina sin la necesidad de hidr\u00f3lisis, favoreciendo la reducci\u00f3n de la turbidez en bebidas.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb2″ top_padding=\u00bb4″ bottom_padding=\u00bb3″ back_color=\u00bbcolor-475114″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ content_parallax=\u00bb0″ uncode_shortcode_id=\u00bb205834″ back_color_type=\u00bbuncode-palette\u00bb][vc_column column_width_percent=\u00bb100″ align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″ uncode_shortcode_id=\u00bb115480″][vc_custom_heading text_size=\u00bbh4″ uncode_shortcode_id=\u00bb115291″]Caracter\u00edsticas de la pectinasa[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb169553″]Las pectinasas destacan por sus propiedades \u00fanicas, que las convierten en una herramienta indispensable en la optimizaci\u00f3n de productos alimentarios. \u2028Algunas de sus caracter\u00edsticas m\u00e1s importantes incluyen:[\/vc_column_text][vc_empty_space empty_h=\u00bb3″ mobile_visibility=\u00bbyes\u00bb][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb173919″ css=\u00bb.vc_custom_1752756235575{padding-top: 18px !important;padding-bottom: 18px !important;}\u00bb][vc_column_inner width=\u00bb1\/2″][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb922975″ text_color_type=\u00bbuncode-palette\u00bb]Especificidad en la degradaci\u00f3n de la pectina[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″ uncode_shortcode_id=\u00bb114603″][vc_separator sep_color=\u00bbcolor-131781″ css_animation=\u00bbleft-t-right\u00bb uncode_shortcode_id=\u00bb179018″ sep_color_type=\u00bbuncode-palette\u00bb el_width=\u00bb50%\u00bb el_height=\u00bb6px\u00bb][vc_column_text uncode_shortcode_id=\u00bb322611″]Cada tipo de pectinasa act\u00faa sobre enlaces espec\u00edficos dentro de la estructura de la pectina, permitiendo un control preciso del proceso de descomposici\u00f3n. Esta especificidad garantiza la obtenci\u00f3n de productos con mejores propiedades sensoriales.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb171808″ css=\u00bb.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}\u00bb][vc_column_inner width=\u00bb1\/2″][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb126063″ text_color_type=\u00bbuncode-palette\u00bb]Optimizaci\u00f3n de la textura y viscosidad[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″ uncode_shortcode_id=\u00bb123226″][vc_separator sep_color=\u00bbcolor-131781″ css_animation=\u00bbleft-t-right\u00bb uncode_shortcode_id=\u00bb179018″ sep_color_type=\u00bbuncode-palette\u00bb el_width=\u00bb50%\u00bb el_height=\u00bb6px\u00bb][vc_column_text uncode_shortcode_id=\u00bb111458″]La acci\u00f3n de la enzima pectinasa mejora la fluidez de productos espesos, reduciendo su viscosidad y facilitando su procesamiento. En la producci\u00f3n de jugos y n\u00e9ctares, estas enzimas permiten obtener l\u00edquidos m\u00e1s homog\u00e9neos y f\u00e1ciles de filtrar, mejorando su calidad visual y organol\u00e9ptica.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb171808″ css=\u00bb.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}\u00bb][vc_column_inner width=\u00bb1\/2″][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb150765″ text_color_type=\u00bbuncode-palette\u00bb]Reducci\u00f3n de la turbidez en bebidas[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″ uncode_shortcode_id=\u00bb123226″][vc_separator sep_color=\u00bbcolor-131781″ css_animation=\u00bbleft-t-right\u00bb uncode_shortcode_id=\u00bb179018″ sep_color_type=\u00bbuncode-palette\u00bb el_width=\u00bb50%\u00bb el_height=\u00bb6px\u00bb][vc_column_text uncode_shortcode_id=\u00bb249608″]La pectina es una de las principales responsables de la turbidez en jugos y vinos. Su descomposici\u00f3n mediante pectinasas permite clarificar estos productos sin necesidad de procesos qu\u00edmicos agresivos, favoreciendo la transparencia y estabilidad del producto final.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb171808″ css=\u00bb.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}\u00bb][vc_column_inner width=\u00bb1\/2″][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb147398″ text_color_type=\u00bbuncode-palette\u00bb]Adaptabilidad a distintos rangos de pH y temperatura[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″ uncode_shortcode_id=\u00bb123226″][vc_separator sep_color=\u00bbcolor-131781″ css_animation=\u00bbleft-t-right\u00bb uncode_shortcode_id=\u00bb179018″ sep_color_type=\u00bbuncode-palette\u00bb el_width=\u00bb50%\u00bb el_height=\u00bb6px\u00bb][vc_column_text uncode_shortcode_id=\u00bb618165″]Dependiendo de su origen, las pectinasas pueden operar en diversas condiciones de acidez y temperatura, lo que las hace adecuadas para m\u00faltiples aplicaciones industriales. Su versatilidad permite su uso en procesos en los que la composici\u00f3n del medio puede variar, asegurando resultados consistentes y eficientes.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ uncode_shortcode_id=\u00bb171808″ css=\u00bb.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}\u00bb][vc_column_inner width=\u00bb1\/2″][vc_custom_heading text_color=\u00bbcolor-131781″ heading_semantic=\u00bbh3″ text_size=\u00bbh5″ uncode_shortcode_id=\u00bb932299″ text_color_type=\u00bbuncode-palette\u00bb]Eficiencia en la extracci\u00f3n de l\u00edquidos[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″ uncode_shortcode_id=\u00bb123226″][vc_separator sep_color=\u00bbcolor-131781″ css_animation=\u00bbleft-t-right\u00bb uncode_shortcode_id=\u00bb179018″ sep_color_type=\u00bbuncode-palette\u00bb el_width=\u00bb50%\u00bb el_height=\u00bb6px\u00bb][vc_column_text uncode_shortcode_id=\u00bb450415″]Estas enzimas facilitan la liberaci\u00f3n de agua y otros componentes esenciales de las frutas y vegetales, maximizando su rendimiento. Esto no solo optimiza la producci\u00f3n, sino que tambi\u00e9n contribuye a la reducci\u00f3n del desperdicio y a una mayor sostenibilidad en los procesos industriales. Tambi\u00e9n intervienen en la elaboraci\u00f3n de vinos.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Las pectinasas son enzimas clave en la degradaci\u00f3n de la pectina, un polisac\u00e1rido presente en las paredes celulares de frutas y vegetales. Su capacidad para descomponer estas estructuras permite optimizar diversos procesos en la industria alimentaria, mejorando la textura, clarificaci\u00f3n y estabilidad de productos como jugos, vinos y conservas. Estas enzimas no solo facilitan la extracci\u00f3n de jugos y la reducci\u00f3n de residuos, sino que tambi\u00e9n contribuyen a una producci\u00f3n m\u00e1s eficiente y sostenible.<\/p>\n","protected":false},"featured_media":156477,"menu_order":0,"template":"","meta":{"_acf_changed":false},"class_list":["post-156476","enzima","type-enzima","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\n\u00bfQu\u00e9 es la Pectinasa y Cu\u00e1les son sus Beneficios? - Biocon<\/title>\n<meta name=\"description\" content=\"Optimiza vinos, jugos y productos de fruta con la pectinasa que mejora la textura, reduce desperdicios y apuesta por procesos 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\/es\/enzima\/pectinasa\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00bfQu\u00e9 es la Pectinasa y Cu\u00e1les son sus Beneficios? 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