Nature: the catalytic hydrolysis of plant cells, stromal (ie, pectin) into galacturonic acid and pectin acid a class of enzymes. In accordance with its mode of action, can be broadly divided into three categories: (1) Protopectinase (protopectinase), allows natural pectin into soluble pectin. (2) pectin and polygalacturonic acid enzyme (pectin polygalacturonase; PG), pectin or pectic acid alpha-1, the decomposition of the 4 key, generated galacturonic acid. (3) pectin methyl ester hydrolase (pectin methylesterase; PE), pectin methyl ester hydrolysis to generate acid pectin. Pectin completely decomposed, the first PE, then the PG. In fruit juice clarification, also with these two enzymes. White powder or in the yellow liquid. Optimum pH of 3.5 to 4.5, the optimal temperature of 40 ~ 50 ℃. The pectinase widely exist in plants and microorganisms, animal cells generally can not synthesize these enzymes. Aspergillus is primarily used in industry, such as Aspergillus niger or Penicillium production. For fruit juice processing (clarified juice), orange the excystation clothing and the manufacture of fruit juice concentrate, fruit powder and sugar jelly. To clarify the effect of fruit wine can also be used to strengthen and improve the yield of wine. Also be used for the degumming of hemp and wood preservative.