Anthocyanase

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[ Appearance ] Light yellow to brown powder

[ Applications ]
1. Enzyme preparation;
2. Mainly used as anthocyanin remover;
3. In the production of canned peaches, cherries, etc., after removing (decomposing) the red pigment (anthocyanin), it can prevent discoloration caused by metal ions;
4. For juices, jams, jellies, fruit wines, etc. that are too dark in color, it can also be used to improve the color of the finished products;

About Anthocyanase
Anthocyanase is a β-glucosidase with very low specificity, which can decompose colored anthocyanins into anthocyanins and glucose, and then into colorless acridone decomposition products and glucose, thereby achieving the purpose of decolorization. The optimum pH value is about 3.5, and the optimum temperature is 50℃. It is soluble in water, insoluble in ethanol. It has strong hygroscopicity.
Anthocyanase is an enzyme involved in the degradation of anthocyanins, which are water-soluble pigments that contribute to the red, purple, and blue colors in many fruits, vegetables, and flowers.