纤维素酶

Cellulase naturally occurs in plant tissues; wherein it acts as a reinforcing material. It is thick and viscous in its physical arateristics, which makes it ideal for adding to foods and beverages to make ingredients combine and congealtogether. Cellulase is found in all plants and is quite abundant. Actually, it is the most widespread organic compound and is found in every habitat around the world. Its abundance and ease of acquisition make cellulase an ideal additive to foods and drinks, because it is cheap and easy to extract. Cellulase, as a nutrient, belongs to the category of roughage or fiber. Its binding properties make it popular among large-scale food and drink industries, who use it produce fruit juice, sparkling waters, spirits and other alcoholic beverages. When combined with other enzymes, cellulase is applied to produce wine; here its role is to extract foreign and unwanted substances from grape skins. In less quantities, cellulase is added as a congealant to washing and cleaning agents.