{"id":161757,"date":"2025-07-16T13:38:20","date_gmt":"2025-07-16T11:38:20","guid":{"rendered":"https:\/\/biocon-enzymes.com\/enzima\/pectinase-2\/"},"modified":"2026-06-10T23:07:09","modified_gmt":"2026-06-10T21:07:09","slug":"pectinase-2","status":"publish","type":"enzima","link":"https:\/\/biocon-enzymes.com\/fr\/enzima\/pectinase-2\/","title":{"rendered":"Enzyme pectinase"},"content":{"rendered":"

[vc_row row_height_percent=\u00a0\u00bb0″ override_padding=\u00a0\u00bbyes\u00a0\u00bb h_padding=\u00a0\u00bb2″ top_padding=\u00a0\u00bb3″ bottom_padding=\u00a0\u00bb5″ overlay_alpha=\u00a0\u00bb50″ gutter_size=\u00a0\u00bb3″ column_width_percent=\u00a0\u00bb100″ shift_y=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ content_parallax=\u00a0\u00bb0″ uncode_shortcode_id=\u00a0\u00bb845042″][vc_column column_width_percent=\u00a0\u00bb100″ align_horizontal=\u00a0\u00bbalign_center\u00a0\u00bb gutter_size=\u00a0\u00bb3″ overlay_alpha=\u00a0\u00bb50″ shift_x=\u00a0\u00bb0″ shift_y=\u00a0\u00bb0″ shift_y_down=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ medium_width=\u00a0\u00bb0″ mobile_width=\u00a0\u00bb0″ width=\u00a0\u00bb1\/1″ uncode_shortcode_id=\u00a0\u00bb107098″][vc_custom_heading text_color=\u00a0\u00bbcolor-142452″ heading_semantic=\u00a0\u00bbp\u00a0\u00bb text_size=\u00a0\u00bbh4″ uncode_shortcode_id=\u00a0\u00bb534618″ text_color_type=\u00a0\u00bbuncode-palette\u00a0\u00bb]Nous ne proposons pas d\u2019enzymes standard, mais des solutions sur mesure pour maximiser parfaitement les performances de votre production. 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Leur application garantit une meilleure exp\u00e9rience sensorielle pour le consommateur.[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb2\/12″][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00a0\u00bbyes\u00a0\u00bb row_height_percent=\u00a0\u00bb0″ override_padding=\u00a0\u00bbyes\u00a0\u00bb h_padding=\u00a0\u00bb0″ top_padding=\u00a0\u00bb2″ bottom_padding=\u00a0\u00bb2″ overlay_alpha=\u00a0\u00bb50″ equal_height=\u00a0\u00bbjustify\u00a0\u00bb gutter_size=\u00a0\u00bb3″ column_width_percent=\u00a0\u00bb100″ shift_y=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ content_parallax=\u00a0\u00bb0″ uncode_shortcode_id=\u00a0\u00bb207796″ front_end_with_slider=\u00a0\u00bbtrue\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/1″][uncode_slider slider_interval=\u00a0\u00bb5000″ slider_navspeed=\u00a0\u00bb400″ advanced_nav=\u00a0\u00bbyes\u00a0\u00bb el_id1=\u00a0\u00bbamilasa-slider\u00a0\u00bb el_id=\u00a0\u00bbamilasa-slider\u00a0\u00bb][vc_row_inner row_inner_height_percent=\u00a0\u00bb100″ overlay_alpha=\u00a0\u00bb50″ equal_height=\u00a0\u00bbyes\u00a0\u00bb gutter_size=\u00a0\u00bb3″ shift_y=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ uncode_shortcode_id=\u00a0\u00bb168425″ el_class=\u00a0\u00bbrounded-lg\u00a0\u00bb][vc_column_inner column_width_percent=\u00a0\u00bb100″ gutter_size=\u00a0\u00bb3″ overlay_alpha=\u00a0\u00bb50″ radius=\u00a0\u00bbstd\u00a0\u00bb shift_x=\u00a0\u00bb0″ shift_y=\u00a0\u00bb0″ shift_y_down=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ medium_width=\u00a0\u00bb0″ mobile_visibility=\u00a0\u00bbyes\u00a0\u00bb mobile_width=\u00a0\u00bb0″ width=\u00a0\u00bb3\/12″ uncode_shortcode_id=\u00a0\u00bb112959″ back_color_type=\u00a0\u00bbuncode-solid\u00a0\u00bb back_color_solid=\u00a0\u00bbrgba(234,246,253,0.6)\u00a0\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00a0\u00bb100″ gutter_size=\u00a0\u00bb3″ back_color=\u00a0\u00bbcolor-147703″ overlay_alpha=\u00a0\u00bb50″ radius=\u00a0\u00bblg\u00a0\u00bb shift_x=\u00a0\u00bb0″ shift_y=\u00a0\u00bb0″ shift_y_down=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ medium_width=\u00a0\u00bb0″ mobile_width=\u00a0\u00bb0″ width=\u00a0\u00bb6\/12″ uncode_shortcode_id=\u00a0\u00bb418191″ back_color_type=\u00a0\u00bbuncode-palette\u00a0\u00bb][vc_single_image media=\u00a0\u00bb161762″ media_width_use_pixel=\u00a0\u00bbyes\u00a0\u00bb media_ratio=\u00a0\u00bbone-one\u00a0\u00bb shape=\u00a0\u00bbimg-round\u00a0\u00bb radius=\u00a0\u00bbstd\u00a0\u00bb uncode_shortcode_id=\u00a0\u00bb151764″ media_width_pixel=\u00a0\u00bb200″][vc_custom_heading heading_semantic=\u00a0\u00bbh3″ text_size=\u00a0\u00bbh4″ text_weight=\u00a0\u00bb500″ uncode_shortcode_id=\u00a0\u00bb601628″]Clarification et stabilit\u00e9 des jus et nectars[\/vc_custom_heading][vc_column_text text_lead=\u00a0\u00bbsmall\u00a0\u00bb uncode_shortcode_id=\u00a0\u00bb705899″]Les pectinases sont largement utilis\u00e9es dans la production de jus et de nectars, car elles \u00e9liminent la turbidit\u00e9 caus\u00e9e par la pectine et permettent d\u2019obtenir des liquides plus clairs et homog\u00e8nes. Leur action am\u00e9liore la filtrabilit\u00e9 du produit, r\u00e9duit les r\u00e9sidus solides et prolonge sa dur\u00e9e de conservation.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00a0\u00bb100″ gutter_size=\u00a0\u00bb3″ overlay_alpha=\u00a0\u00bb50″ radius=\u00a0\u00bblg\u00a0\u00bb shift_x=\u00a0\u00bb0″ shift_y=\u00a0\u00bb0″ shift_y_down=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ medium_width=\u00a0\u00bb0″ mobile_visibility=\u00a0\u00bbyes\u00a0\u00bb mobile_width=\u00a0\u00bb0″ width=\u00a0\u00bb3\/12″ uncode_shortcode_id=\u00a0\u00bb142075″ back_color_type=\u00a0\u00bbuncode-solid\u00a0\u00bb back_color_solid=\u00a0\u00bbrgba(234,246,253,0.6)\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00a0\u00bb100″ overlay_alpha=\u00a0\u00bb50″ equal_height=\u00a0\u00bbyes\u00a0\u00bb gutter_size=\u00a0\u00bb3″ shift_y=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ uncode_shortcode_id=\u00a0\u00bb120936″][vc_column_inner column_width_percent=\u00a0\u00bb100″ gutter_size=\u00a0\u00bb3″ overlay_alpha=\u00a0\u00bb50″ radius=\u00a0\u00bblg\u00a0\u00bb shift_x=\u00a0\u00bb0″ shift_y=\u00a0\u00bb0″ shift_y_down=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ medium_width=\u00a0\u00bb0″ mobile_visibility=\u00a0\u00bbyes\u00a0\u00bb mobile_width=\u00a0\u00bb0″ width=\u00a0\u00bb3\/12″ uncode_shortcode_id=\u00a0\u00bb120994″ back_color_type=\u00a0\u00bbuncode-solid\u00a0\u00bb back_color_solid=\u00a0\u00bbrgba(234,246,253,0.6)\u00a0\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00a0\u00bb100″ gutter_size=\u00a0\u00bb3″ back_color=\u00a0\u00bbcolor-147703″ overlay_alpha=\u00a0\u00bb50″ radius=\u00a0\u00bblg\u00a0\u00bb shift_x=\u00a0\u00bb0″ shift_y=\u00a0\u00bb0″ shift_y_down=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ medium_width=\u00a0\u00bb0″ mobile_width=\u00a0\u00bb0″ width=\u00a0\u00bb6\/12″ uncode_shortcode_id=\u00a0\u00bb937316″ back_color_type=\u00a0\u00bbuncode-palette\u00a0\u00bb][vc_single_image media=\u00a0\u00bb161760″ media_width_use_pixel=\u00a0\u00bbyes\u00a0\u00bb media_ratio=\u00a0\u00bbone-one\u00a0\u00bb shape=\u00a0\u00bbimg-round\u00a0\u00bb radius=\u00a0\u00bbstd\u00a0\u00bb uncode_shortcode_id=\u00a0\u00bb130049″ media_width_pixel=\u00a0\u00bb200″][vc_custom_heading heading_semantic=\u00a0\u00bbh3″ text_size=\u00a0\u00bbh4″ text_weight=\u00a0\u00bb500″ uncode_shortcode_id=\u00a0\u00bb782351″]Optimisation de la production vinicole[\/vc_custom_heading][vc_column_text text_lead=\u00a0\u00bbsmall\u00a0\u00bb uncode_shortcode_id=\u00a0\u00bb988288″]Dans l\u2019industrie vinicole, les enzymes pectinases sont utilis\u00e9es pour am\u00e9liorer l\u2019extraction des jus lors de la mac\u00e9ration, augmentant le rendement en raisin et renfor\u00e7ant l\u2019intensit\u00e9 aromatique du vin. Elles facilitent \u00e9galement la clarification du produit final en \u00e9liminant les particules en suspension et en am\u00e9liorant sa stabilit\u00e9 \u00e0 long terme.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00a0\u00bb100″ gutter_size=\u00a0\u00bb3″ overlay_alpha=\u00a0\u00bb50″ radius=\u00a0\u00bblg\u00a0\u00bb shift_x=\u00a0\u00bb0″ shift_y=\u00a0\u00bb0″ shift_y_down=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ medium_width=\u00a0\u00bb0″ mobile_visibility=\u00a0\u00bbyes\u00a0\u00bb mobile_width=\u00a0\u00bb0″ width=\u00a0\u00bb3\/12″ uncode_shortcode_id=\u00a0\u00bb110627″ back_color_type=\u00a0\u00bbuncode-solid\u00a0\u00bb back_color_solid=\u00a0\u00bbrgba(234,246,253,0.61)\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00a0\u00bb100″ overlay_alpha=\u00a0\u00bb50″ equal_height=\u00a0\u00bbyes\u00a0\u00bb gutter_size=\u00a0\u00bb3″ shift_y=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ uncode_shortcode_id=\u00a0\u00bb192417″][vc_column_inner column_width_percent=\u00a0\u00bb100″ gutter_size=\u00a0\u00bb3″ overlay_alpha=\u00a0\u00bb50″ radius=\u00a0\u00bblg\u00a0\u00bb shift_x=\u00a0\u00bb0″ shift_y=\u00a0\u00bb0″ shift_y_down=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ medium_width=\u00a0\u00bb0″ mobile_visibility=\u00a0\u00bbyes\u00a0\u00bb mobile_width=\u00a0\u00bb0″ width=\u00a0\u00bb3\/12″ uncode_shortcode_id=\u00a0\u00bb193823″ back_color_type=\u00a0\u00bbuncode-solid\u00a0\u00bb back_color_solid=\u00a0\u00bbrgba(234,246,253,0.6)\u00a0\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00a0\u00bb100″ gutter_size=\u00a0\u00bb3″ back_color=\u00a0\u00bbcolor-147703″ overlay_alpha=\u00a0\u00bb50″ radius=\u00a0\u00bblg\u00a0\u00bb shift_x=\u00a0\u00bb0″ shift_y=\u00a0\u00bb0″ shift_y_down=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ medium_width=\u00a0\u00bb0″ mobile_width=\u00a0\u00bb0″ width=\u00a0\u00bb6\/12″ uncode_shortcode_id=\u00a0\u00bb148987″ back_color_type=\u00a0\u00bbuncode-palette\u00a0\u00bb][vc_single_image media=\u00a0\u00bb161763″ media_width_use_pixel=\u00a0\u00bbyes\u00a0\u00bb media_ratio=\u00a0\u00bbone-one\u00a0\u00bb shape=\u00a0\u00bbimg-round\u00a0\u00bb radius=\u00a0\u00bbstd\u00a0\u00bb uncode_shortcode_id=\u00a0\u00bb123267″ media_width_pixel=\u00a0\u00bb200″][vc_custom_heading heading_semantic=\u00a0\u00bbh3″ text_size=\u00a0\u00bbh4″ text_weight=\u00a0\u00bb500″ uncode_shortcode_id=\u00a0\u00bb498486″]Transformation des fruits et l\u00e9gumes[\/vc_custom_heading][vc_column_text text_lead=\u00a0\u00bbsmall\u00a0\u00bb uncode_shortcode_id=\u00a0\u00bb278876″]Les pectinases jouent un r\u00f4le essentiel dans la production de pur\u00e9es, confitures et produits \u00e0 base de fruits, car elles am\u00e9liorent la texture et r\u00e9duisent la viscosit\u00e9, facilitant ainsi leur manipulation et leur transformation. Elles favorisent \u00e9galement une distribution plus uniforme des ingr\u00e9dients dans les produits semi-solides, am\u00e9liorant leur consistance et leur qualit\u00e9.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00a0\u00bb100″ gutter_size=\u00a0\u00bb3″ overlay_alpha=\u00a0\u00bb50″ radius=\u00a0\u00bblg\u00a0\u00bb shift_x=\u00a0\u00bb0″ shift_y=\u00a0\u00bb0″ shift_y_down=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ medium_width=\u00a0\u00bb0″ mobile_visibility=\u00a0\u00bbyes\u00a0\u00bb mobile_width=\u00a0\u00bb0″ width=\u00a0\u00bb3\/12″ uncode_shortcode_id=\u00a0\u00bb968153″ back_color_type=\u00a0\u00bbuncode-solid\u00a0\u00bb back_color_solid=\u00a0\u00bbrgba(234,246,253,0.6)\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00a0\u00bb0″ overlay_alpha=\u00a0\u00bb50″ equal_height=\u00a0\u00bbyes\u00a0\u00bb gutter_size=\u00a0\u00bb3″ shift_y=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ 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back_color_type=\u00a0\u00bbuncode-palette\u00a0\u00bb][vc_single_image media=\u00a0\u00bb161759″ media_width_use_pixel=\u00a0\u00bbyes\u00a0\u00bb media_ratio=\u00a0\u00bbone-one\u00a0\u00bb shape=\u00a0\u00bbimg-round\u00a0\u00bb radius=\u00a0\u00bbstd\u00a0\u00bb uncode_shortcode_id=\u00a0\u00bb462062″ media_width_pixel=\u00a0\u00bb200″][vc_custom_heading heading_semantic=\u00a0\u00bbh3″ text_size=\u00a0\u00bbh4″ text_weight=\u00a0\u00bb500″ uncode_shortcode_id=\u00a0\u00bb181636″]Durabilit\u00e9 et efficacit\u00e9 dans l\u2019industrie[\/vc_custom_heading][vc_column_text text_lead=\u00a0\u00bbsmall\u00a0\u00bb uncode_shortcode_id=\u00a0\u00bb535817″]L\u2019utilisation des enzymes pectinases contribue \u00e0 une production plus efficace et durable en r\u00e9duisant les temps de traitement, en minimisant les pertes de mati\u00e8res premi\u00e8res et en diminuant le besoin de traitements chimiques suppl\u00e9mentaires.[\/vc_column_text][\/vc_column_inner][vc_column_inner 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shift_y_down=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ medium_width=\u00a0\u00bb0″ mobile_width=\u00a0\u00bb0″ width=\u00a0\u00bb8\/12″ uncode_shortcode_id=\u00a0\u00bb166061″][vc_column_text text_lead=\u00a0\u00bbyes\u00a0\u00bb uncode_shortcode_id=\u00a0\u00bb195369″]L\u2019int\u00e9gration des pectinases dans l\u2019industrie alimentaire am\u00e9liore non seulement la qualit\u00e9 et la stabilit\u00e9 des produits finaux, mais permet \u00e9galement le d\u00e9veloppement de proc\u00e9d\u00e9s plus efficaces et plus respectueux de l\u2019environnement.[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb2\/12″][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00a0\u00bbyes\u00a0\u00bb row_height_percent=\u00a0\u00bb0″ override_padding=\u00a0\u00bbyes\u00a0\u00bb h_padding=\u00a0\u00bb0″ top_padding=\u00a0\u00bb4″ bottom_padding=\u00a0\u00bb4″ overlay_alpha=\u00a0\u00bb50″ gutter_size=\u00a0\u00bb3″ column_width_percent=\u00a0\u00bb100″ shift_y=\u00a0\u00bb0″ 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pr\u00e9cieuses pour l\u2019industrie des boissons ainsi que pour la transformation des fruits et l\u00e9gumes.[\/vc_custom_heading][vc_column_text text_lead=\u00a0\u00bbyes\u00a0\u00bb uncode_shortcode_id=\u00a0\u00bb186880″]Nous pouvons vous conseiller sur la mani\u00e8re de l\u2019int\u00e9grer \u00e0 votre processus de production. 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media_overlay_opacity=\u00a0\u00bb30″ media_overlay_visible=\u00a0\u00bbyes\u00a0\u00bb media_padding=\u00a0\u00bb2″ uncode_shortcode_id=\u00a0\u00bb138707″ media_overlay_color_type=\u00a0\u00bbuncode-palette\u00a0\u00bb][uncode_lottie json=\u00a0\u00bbhttp:\/\/biocon-enzymes.com\/wp-content\/themes\/uncode-child\/lottie\/enzim-3.json\u00a0\u00bb speed=\u00a0\u00bb10″ frame_from=\u00a0\u00bb0″ frame_to=\u00a0\u00bb100″ media_width_percent=\u00a0\u00bb100″ uncode_shortcode_id=\u00a0\u00bb181413″ el_class=\u00a0\u00bblottie-inside-img\u00a0\u00bb][vc_row_inner row_inner_height_percent=\u00a0\u00bb100″ overlay_alpha=\u00a0\u00bb50″ gutter_size=\u00a0\u00bb3″ shift_y=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ uncode_shortcode_id=\u00a0\u00bb104367″ el_class=\u00a0\u00bbabsolute-row\u00a0\u00bb][vc_column_inner column_width_percent=\u00a0\u00bb100″ position_vertical=\u00a0\u00bbmiddle\u00a0\u00bb align_horizontal=\u00a0\u00bbalign_center\u00a0\u00bb gutter_size=\u00a0\u00bb3″ override_padding=\u00a0\u00bbyes\u00a0\u00bb column_padding=\u00a0\u00bb2″ overlay_alpha=\u00a0\u00bb50″ shift_x=\u00a0\u00bb0″ shift_y=\u00a0\u00bb0″ shift_y_down=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ medium_width=\u00a0\u00bb0″ mobile_width=\u00a0\u00bb0″ width=\u00a0\u00bb1\/1″ uncode_shortcode_id=\u00a0\u00bb187558″][vc_custom_heading text_color=\u00a0\u00bbcolor-xsdn\u00a0\u00bb uncode_shortcode_id=\u00a0\u00bb172149″ text_color_type=\u00a0\u00bbuncode-palette\u00a0\u00bb]Qu’est-ce que la pectinase et \u00e0 quoi sert-elle ?[\/vc_custom_heading][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00a0\u00bbyes\u00a0\u00bb row_height_percent=\u00a0\u00bb0″ override_padding=\u00a0\u00bbyes\u00a0\u00bb h_padding=\u00a0\u00bb3″ top_padding=\u00a0\u00bb3″ bottom_padding=\u00a0\u00bb2″ overlay_alpha=\u00a0\u00bb50″ gutter_size=\u00a0\u00bb3″ column_width_percent=\u00a0\u00bb100″ shift_y=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ content_parallax=\u00a0\u00bb0″ uncode_shortcode_id=\u00a0\u00bb155472″][vc_column width=\u00a0\u00bb2\/12″][\/vc_column][vc_column column_width_percent=\u00a0\u00bb100″ align_horizontal=\u00a0\u00bbalign_center\u00a0\u00bb gutter_size=\u00a0\u00bb3″ overlay_alpha=\u00a0\u00bb50″ shift_x=\u00a0\u00bb0″ shift_y=\u00a0\u00bb0″ shift_y_down=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ medium_width=\u00a0\u00bb0″ mobile_width=\u00a0\u00bb0″ width=\u00a0\u00bb8\/12″ uncode_shortcode_id=\u00a0\u00bb166061″][vc_column_text text_lead=\u00a0\u00bbyes\u00a0\u00bb uncode_shortcode_id=\u00a0\u00bb632735″]\u00a0\u00bbLa pectinase est une enzyme qui catalyse la d\u00e9gradation de la pectine en mol\u00e9cules plus petites, facilitant la lib\u00e9ration des liquides et modifiant la texture des produits alimentaires. La pectine d\u00e9signe un groupe de polysaccharides aux combinaisons vari\u00e9es et souvent complexes ; elle constitue un \u00e9l\u00e9ment structurel essentiel des fruits et l\u00e9gumes, et sa d\u00e9gradation contr\u00f4l\u00e9e am\u00e9liore la qualit\u00e9 de nombreux produits.<\/p>\n

Il existe diff\u00e9rents types d\u2019enzymes pectinases, chacune ayant une fonction sp\u00e9cifique dans la d\u00e9gradation de la pectine :\u00a0\u00bb[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb2\/12″][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00a0\u00bbyes\u00a0\u00bb row_height_percent=\u00a0\u00bb0″ override_padding=\u00a0\u00bbyes\u00a0\u00bb h_padding=\u00a0\u00bb3″ top_padding=\u00a0\u00bb2″ bottom_padding=\u00a0\u00bb4″ overlay_alpha=\u00a0\u00bb50″ gutter_size=\u00a0\u00bb3″ column_width_percent=\u00a0\u00bb100″ shift_y=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ content_parallax=\u00a0\u00bb0″ uncode_shortcode_id=\u00a0\u00bb792307″][vc_column column_width_percent=\u00a0\u00bb100″ align_horizontal=\u00a0\u00bbalign_center\u00a0\u00bb gutter_size=\u00a0\u00bb3″ overlay_alpha=\u00a0\u00bb50″ shift_x=\u00a0\u00bb0″ shift_y=\u00a0\u00bb0″ shift_y_down=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ medium_width=\u00a0\u00bb0″ mobile_width=\u00a0\u00bb0″ width=\u00a0\u00bb1\/1″ uncode_shortcode_id=\u00a0\u00bb190716″][vc_row_inner row_inner_height_percent=\u00a0\u00bb0″ overlay_alpha=\u00a0\u00bb50″ equal_height=\u00a0\u00bbyes\u00a0\u00bb gutter_size=\u00a0\u00bb2″ shift_y=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ uncode_shortcode_id=\u00a0\u00bb102435″][vc_column_inner column_width_percent=\u00a0\u00bb100″ gutter_size=\u00a0\u00bb2″ style=\u00a0\u00bbdark\u00a0\u00bb back_color=\u00a0\u00bbcolor-142452″ overlay_alpha=\u00a0\u00bb50″ radius=\u00a0\u00bblg\u00a0\u00bb shift_x=\u00a0\u00bb0″ shift_y=\u00a0\u00bb0″ shift_y_down=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ medium_width=\u00a0\u00bb0″ mobile_width=\u00a0\u00bb0″ width=\u00a0\u00bb1\/3″ uncode_shortcode_id=\u00a0\u00bb472652″ back_color_type=\u00a0\u00bbuncode-palette\u00a0\u00bb][vc_custom_heading text_color=\u00a0\u00bbcolor-131781″ heading_semantic=\u00a0\u00bbdiv\u00a0\u00bb text_height=\u00a0\u00bbfontheight-165196″ css_animation=\u00a0\u00bbcurtain-words\u00a0\u00bb uncode_shortcode_id=\u00a0\u00bb145268″ text_color_type=\u00a0\u00bbuncode-palette\u00a0\u00bb]1[\/vc_custom_heading][vc_custom_heading text_color=\u00a0\u00bbcolor-475114″ heading_semantic=\u00a0\u00bbh3″ text_size=\u00a0\u00bbh5″ uncode_shortcode_id=\u00a0\u00bb201094″ text_color_type=\u00a0\u00bbuncode-palette\u00a0\u00bb]Polygalacturonases[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00a0\u00bb185372″]Elles rompent les liaisons de la cha\u00eene principale de la pectine, r\u00e9duisent sa viscosit\u00e9 et facilitent la clarification des jus et des vins.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00a0\u00bb100″ gutter_size=\u00a0\u00bb2″ override_padding=\u00a0\u00bbyes\u00a0\u00bb column_padding=\u00a0\u00bb2″ style=\u00a0\u00bbdark\u00a0\u00bb back_color=\u00a0\u00bbcolor-142452″ overlay_alpha=\u00a0\u00bb50″ radius=\u00a0\u00bblg\u00a0\u00bb shift_x=\u00a0\u00bb0″ shift_y=\u00a0\u00bb0″ shift_y_down=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ medium_width=\u00a0\u00bb0″ mobile_width=\u00a0\u00bb0″ width=\u00a0\u00bb1\/3″ uncode_shortcode_id=\u00a0\u00bb132227″ back_color_type=\u00a0\u00bbuncode-palette\u00a0\u00bb][vc_custom_heading text_color=\u00a0\u00bbcolor-131781″ heading_semantic=\u00a0\u00bbdiv\u00a0\u00bb text_height=\u00a0\u00bbfontheight-165196″ css_animation=\u00a0\u00bbcurtain-words\u00a0\u00bb uncode_shortcode_id=\u00a0\u00bb154083″ text_color_type=\u00a0\u00bbuncode-palette\u00a0\u00bb]2[\/vc_custom_heading][vc_custom_heading text_color=\u00a0\u00bbcolor-475114″ heading_semantic=\u00a0\u00bbh3″ text_size=\u00a0\u00bbh5″ uncode_shortcode_id=\u00a0\u00bb349834″ text_color_type=\u00a0\u00bbuncode-palette\u00a0\u00bb]Pectine m\u00e9thylest\u00e9rase[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00a0\u00bb122040″]Elle d\u00e9m\u00e9thyle la pectine, augmentant sa capacit\u00e9 \u00e0 interagir avec d\u2019autres composants et permettant une extraction plus importante des liquides dans les proc\u00e9d\u00e9s industriels.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00a0\u00bb100″ gutter_size=\u00a0\u00bb2″ override_padding=\u00a0\u00bbyes\u00a0\u00bb column_padding=\u00a0\u00bb2″ style=\u00a0\u00bbdark\u00a0\u00bb back_color=\u00a0\u00bbcolor-142452″ overlay_alpha=\u00a0\u00bb50″ radius=\u00a0\u00bblg\u00a0\u00bb shift_x=\u00a0\u00bb0″ shift_y=\u00a0\u00bb0″ shift_y_down=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ medium_width=\u00a0\u00bb0″ mobile_width=\u00a0\u00bb0″ width=\u00a0\u00bb1\/3″ uncode_shortcode_id=\u00a0\u00bb486292″ back_color_type=\u00a0\u00bbuncode-palette\u00a0\u00bb][vc_custom_heading text_color=\u00a0\u00bbcolor-131781″ heading_semantic=\u00a0\u00bbdiv\u00a0\u00bb text_height=\u00a0\u00bbfontheight-165196″ css_animation=\u00a0\u00bbcurtain-words\u00a0\u00bb uncode_shortcode_id=\u00a0\u00bb124779″ text_color_type=\u00a0\u00bbuncode-palette\u00a0\u00bb]3[\/vc_custom_heading][vc_custom_heading text_color=\u00a0\u00bbcolor-475114″ heading_semantic=\u00a0\u00bbh3″ text_size=\u00a0\u00bbh5″ uncode_shortcode_id=\u00a0\u00bb117105″ text_color_type=\u00a0\u00bbuncode-palette\u00a0\u00bb]Pectine lyase[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00a0\u00bb929535″]Elle d\u00e9grade la pectine sans n\u00e9cessiter d\u2019hydrolyse, contribuant \u00e0 r\u00e9duire la turbidit\u00e9 des boissons.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row row_height_percent=\u00a0\u00bb0″ override_padding=\u00a0\u00bbyes\u00a0\u00bb h_padding=\u00a0\u00bb2″ top_padding=\u00a0\u00bb4″ bottom_padding=\u00a0\u00bb3″ back_color=\u00a0\u00bbcolor-475114″ overlay_alpha=\u00a0\u00bb50″ gutter_size=\u00a0\u00bb3″ column_width_percent=\u00a0\u00bb100″ shift_y=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ content_parallax=\u00a0\u00bb0″ uncode_shortcode_id=\u00a0\u00bb205834″ back_color_type=\u00a0\u00bbuncode-palette\u00a0\u00bb][vc_column column_width_percent=\u00a0\u00bb100″ align_horizontal=\u00a0\u00bbalign_center\u00a0\u00bb gutter_size=\u00a0\u00bb3″ style=\u00a0\u00bbdark\u00a0\u00bb overlay_alpha=\u00a0\u00bb50″ shift_x=\u00a0\u00bb0″ shift_y=\u00a0\u00bb0″ shift_y_down=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ medium_width=\u00a0\u00bb0″ mobile_width=\u00a0\u00bb0″ width=\u00a0\u00bb1\/1″ uncode_shortcode_id=\u00a0\u00bb115480″][vc_custom_heading text_size=\u00a0\u00bbh4″ uncode_shortcode_id=\u00a0\u00bb115291″]Caract\u00e9ristiques de la pectinase[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00a0\u00bb169553″]Les pectinases se distinguent par leurs propri\u00e9t\u00e9s uniques, qui en font un outil indispensable pour l\u2019optimisation des produits alimentaires. Parmi leurs caract\u00e9ristiques les plus importantes :[\/vc_column_text][vc_empty_space empty_h=\u00a0\u00bb3″ mobile_visibility=\u00a0\u00bbyes\u00a0\u00bb][vc_row_inner row_inner_height_percent=\u00a0\u00bb0″ overlay_alpha=\u00a0\u00bb50″ gutter_size=\u00a0\u00bb3″ shift_y=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ uncode_shortcode_id=\u00a0\u00bb173919″ css=\u00a0\u00bb.vc_custom_1752756235575{padding-top: 18px !important;padding-bottom: 18px !important;}\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_custom_heading text_color=\u00a0\u00bbcolor-131781″ heading_semantic=\u00a0\u00bbh3″ text_size=\u00a0\u00bbh5″ uncode_shortcode_id=\u00a0\u00bb922975″ text_color_type=\u00a0\u00bbuncode-palette\u00a0\u00bb]Sp\u00e9cificit\u00e9 dans la d\u00e9gradation de la pectine[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=\u00a0\u00bb100″ gutter_size=\u00a0\u00bb3″ style=\u00a0\u00bbdark\u00a0\u00bb overlay_alpha=\u00a0\u00bb50″ shift_x=\u00a0\u00bb0″ shift_y=\u00a0\u00bb0″ shift_y_down=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ medium_width=\u00a0\u00bb0″ mobile_width=\u00a0\u00bb0″ width=\u00a0\u00bb1\/2″ uncode_shortcode_id=\u00a0\u00bb114603″][vc_separator sep_color=\u00a0\u00bbcolor-131781″ css_animation=\u00a0\u00bbleft-t-right\u00a0\u00bb uncode_shortcode_id=\u00a0\u00bb179018″ sep_color_type=\u00a0\u00bbuncode-palette\u00a0\u00bb el_width=\u00a0\u00bb50%\u00a0\u00bb el_height=\u00a0\u00bb6px\u00a0\u00bb][vc_column_text uncode_shortcode_id=\u00a0\u00bb322611″]Chaque type de pectinase agit sur des liaisons sp\u00e9cifiques de la structure de la pectine, permettant un contr\u00f4le pr\u00e9cis du processus de d\u00e9composition. Cette sp\u00e9cificit\u00e9 garantit des produits aux meilleures propri\u00e9t\u00e9s sensorielles.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00a0\u00bb0″ overlay_alpha=\u00a0\u00bb50″ gutter_size=\u00a0\u00bb3″ shift_y=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ uncode_shortcode_id=\u00a0\u00bb171808″ css=\u00a0\u00bb.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_custom_heading text_color=\u00a0\u00bbcolor-131781″ heading_semantic=\u00a0\u00bbh3″ text_size=\u00a0\u00bbh5″ uncode_shortcode_id=\u00a0\u00bb126063″ text_color_type=\u00a0\u00bbuncode-palette\u00a0\u00bb]Optimisation de la texture et de la viscosit\u00e9[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=\u00a0\u00bb100″ gutter_size=\u00a0\u00bb3″ style=\u00a0\u00bbdark\u00a0\u00bb overlay_alpha=\u00a0\u00bb50″ shift_x=\u00a0\u00bb0″ shift_y=\u00a0\u00bb0″ shift_y_down=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ medium_width=\u00a0\u00bb0″ mobile_width=\u00a0\u00bb0″ width=\u00a0\u00bb1\/2″ uncode_shortcode_id=\u00a0\u00bb123226″][vc_separator sep_color=\u00a0\u00bbcolor-131781″ css_animation=\u00a0\u00bbleft-t-right\u00a0\u00bb uncode_shortcode_id=\u00a0\u00bb179018″ sep_color_type=\u00a0\u00bbuncode-palette\u00a0\u00bb el_width=\u00a0\u00bb50%\u00a0\u00bb el_height=\u00a0\u00bb6px\u00a0\u00bb][vc_column_text uncode_shortcode_id=\u00a0\u00bb111458″]L\u2019action de la pectinase am\u00e9liore la fluidit\u00e9 des produits \u00e9pais, r\u00e9duit leur viscosit\u00e9 et facilite leur transformation. Dans la production de jus et de nectars, ces enzymes permettent d\u2019obtenir des liquides plus homog\u00e8nes, plus faciles \u00e0 filtrer et pr\u00e9sentant une meilleure qualit\u00e9 visuelle et organoleptique.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00a0\u00bb0″ overlay_alpha=\u00a0\u00bb50″ gutter_size=\u00a0\u00bb3″ shift_y=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ uncode_shortcode_id=\u00a0\u00bb171808″ css=\u00a0\u00bb.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_custom_heading text_color=\u00a0\u00bbcolor-131781″ heading_semantic=\u00a0\u00bbh3″ text_size=\u00a0\u00bbh5″ uncode_shortcode_id=\u00a0\u00bb150765″ text_color_type=\u00a0\u00bbuncode-palette\u00a0\u00bb]R\u00e9duction de la turbidit\u00e9 des boissons[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=\u00a0\u00bb100″ gutter_size=\u00a0\u00bb3″ style=\u00a0\u00bbdark\u00a0\u00bb overlay_alpha=\u00a0\u00bb50″ shift_x=\u00a0\u00bb0″ shift_y=\u00a0\u00bb0″ shift_y_down=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ medium_width=\u00a0\u00bb0″ mobile_width=\u00a0\u00bb0″ width=\u00a0\u00bb1\/2″ uncode_shortcode_id=\u00a0\u00bb123226″][vc_separator sep_color=\u00a0\u00bbcolor-131781″ css_animation=\u00a0\u00bbleft-t-right\u00a0\u00bb uncode_shortcode_id=\u00a0\u00bb179018″ sep_color_type=\u00a0\u00bbuncode-palette\u00a0\u00bb el_width=\u00a0\u00bb50%\u00a0\u00bb el_height=\u00a0\u00bb6px\u00a0\u00bb][vc_column_text uncode_shortcode_id=\u00a0\u00bb249608″]La pectine est l\u2019une des principales causes du trouble des jus et des vins. Sa d\u00e9gradation par les pectinases permet de clarifier ces produits sans recourir \u00e0 des proc\u00e9d\u00e9s chimiques agressifs, favorisant ainsi la transparence et la stabilit\u00e9 du produit final.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00a0\u00bb0″ overlay_alpha=\u00a0\u00bb50″ gutter_size=\u00a0\u00bb3″ shift_y=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ uncode_shortcode_id=\u00a0\u00bb171808″ css=\u00a0\u00bb.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_custom_heading text_color=\u00a0\u00bbcolor-131781″ heading_semantic=\u00a0\u00bbh3″ text_size=\u00a0\u00bbh5″ uncode_shortcode_id=\u00a0\u00bb147398″ text_color_type=\u00a0\u00bbuncode-palette\u00a0\u00bb]Adaptabilit\u00e9 \u00e0 diff\u00e9rentes plages de pH et de temp\u00e9rature[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=\u00a0\u00bb100″ gutter_size=\u00a0\u00bb3″ style=\u00a0\u00bbdark\u00a0\u00bb overlay_alpha=\u00a0\u00bb50″ shift_x=\u00a0\u00bb0″ shift_y=\u00a0\u00bb0″ shift_y_down=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ medium_width=\u00a0\u00bb0″ mobile_width=\u00a0\u00bb0″ width=\u00a0\u00bb1\/2″ uncode_shortcode_id=\u00a0\u00bb123226″][vc_separator sep_color=\u00a0\u00bbcolor-131781″ css_animation=\u00a0\u00bbleft-t-right\u00a0\u00bb uncode_shortcode_id=\u00a0\u00bb179018″ sep_color_type=\u00a0\u00bbuncode-palette\u00a0\u00bb el_width=\u00a0\u00bb50%\u00a0\u00bb el_height=\u00a0\u00bb6px\u00a0\u00bb][vc_column_text uncode_shortcode_id=\u00a0\u00bb618165″]Selon leur origine, les pectinases peuvent fonctionner dans diff\u00e9rentes conditions d\u2019acidit\u00e9 et de temp\u00e9rature, ce qui les rend adapt\u00e9es \u00e0 de nombreuses applications industrielles. Leur polyvalence permet une utilisation dans des proc\u00e9d\u00e9s o\u00f9 la composition du milieu peut varier, tout en garantissant des r\u00e9sultats constants et efficaces.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00a0\u00bb0″ overlay_alpha=\u00a0\u00bb50″ gutter_size=\u00a0\u00bb3″ shift_y=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ uncode_shortcode_id=\u00a0\u00bb171808″ css=\u00a0\u00bb.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_custom_heading text_color=\u00a0\u00bbcolor-131781″ heading_semantic=\u00a0\u00bbh3″ text_size=\u00a0\u00bbh5″ uncode_shortcode_id=\u00a0\u00bb932299″ text_color_type=\u00a0\u00bbuncode-palette\u00a0\u00bb]Efficacit\u00e9 dans l\u2019extraction des liquides[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=\u00a0\u00bb100″ gutter_size=\u00a0\u00bb3″ style=\u00a0\u00bbdark\u00a0\u00bb overlay_alpha=\u00a0\u00bb50″ shift_x=\u00a0\u00bb0″ shift_y=\u00a0\u00bb0″ shift_y_down=\u00a0\u00bb0″ z_index=\u00a0\u00bb0″ medium_width=\u00a0\u00bb0″ mobile_width=\u00a0\u00bb0″ width=\u00a0\u00bb1\/2″ uncode_shortcode_id=\u00a0\u00bb123226″][vc_separator sep_color=\u00a0\u00bbcolor-131781″ css_animation=\u00a0\u00bbleft-t-right\u00a0\u00bb uncode_shortcode_id=\u00a0\u00bb179018″ sep_color_type=\u00a0\u00bbuncode-palette\u00a0\u00bb el_width=\u00a0\u00bb50%\u00a0\u00bb el_height=\u00a0\u00bb6px\u00a0\u00bb][vc_column_text uncode_shortcode_id=\u00a0\u00bb450415″]Ces enzymes facilitent la lib\u00e9ration de l\u2019eau et d\u2019autres composants essentiels contenus dans les fruits et l\u00e9gumes, maximisant leur rendement. Cela optimise non seulement la production, mais contribue \u00e9galement \u00e0 r\u00e9duire les d\u00e9chets et \u00e0 am\u00e9liorer la durabilit\u00e9 des proc\u00e9d\u00e9s industriels. Elles jouent \u00e9galement un r\u00f4le important dans la production vinicole.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Les pectinases sont des enzymes cl\u00e9s dans la d\u00e9gradation de la pectine, un polysaccharide pr\u00e9sent dans les parois cellulaires des fruits et l\u00e9gumes. Leur capacit\u00e9 \u00e0 d\u00e9composer ces structures optimise divers proc\u00e9d\u00e9s de l\u2019industrie alimentaire en am\u00e9liorant la texture, la clarification et la stabilit\u00e9 de produits tels que les jus, les vins et les conserves. Ces enzymes facilitent non seulement l\u2019extraction des jus et la r\u00e9duction des d\u00e9chets, mais contribuent \u00e9galement \u00e0 une production plus efficace et durable. <\/p>\n","protected":false},"featured_media":161758,"menu_order":0,"template":"","meta":{"_acf_changed":false,"content-type":""},"class_list":["post-161757","enzima","type-enzima","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nQu'est-ce que la pectinase et quels sont ses avantages ? - Biocon<\/title>\n<meta name=\"description\" content=\"Optimise les vins, les jus et les produits \u00e0 base de fruits gr\u00e2ce \u00e0 la pectinase, ce qui am\u00e9liore la texture, r\u00e9duit le gaspillage et favorise des processus durables.\" \/>\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\/fr\/enzima\/pectinase-2\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Qu'est-ce que la pectinase et quels sont ses avantages ? 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