Cellulase improves the comprehensive value of plant materials
Cellulase is the collective name for a group of enzymes that degrade cellulose to produce glucose. It is not a single component enzyme, but rather a multi-enzyme system in which multiple enzymes work together. Cellulase is of great significance in expanding the comprehensive utilization of raw materials and plant materials in the food industry, improving the utilization rate of raw materials, cleaning up the environment, and developing new energy sources.
Application in the brewing industry:
Adding cellulase during alcoholic fermentation can significantly increase the yield of alcohol and liquor and the utilization rate of raw materials, reduce the viscosity of the solution, shorten the fermentation time, and the wine has a mellow taste and low fusel oil content. There may be two reasons why cellulase improves the yield of alcohol: one is that some of the cellulose in the raw materials is broken down into glucose for use by the yeast; the other is that the breakdown of the plant cell wall by cellulase facilitates the release and utilization of starch.
The application of cellulase to malt production in the beer industry can increase the solubility of malt grains, speed up germination, reduce the content of glucose in the saccharification liquid, improve filtration performance, and facilitate alcohol distillation.
Application in the soy sauce brewing industry:
Adding cellulase to the brewing process of soy sauce can cause the cell membranes of soy-based raw materials to expand, soften and break, releasing the proteins and carbohydrates enclosed in the cells. This not only increases the concentration and improves the quality of the soy sauce, but also shortens the production cycle, improves productivity, and increases all major indicators by 3%.
Application in the beverage processing industry:
After treating the tofu residue with cellulase and then adding lactic acid bacteria for fermentation, a fermented beverage with excellent nutrition and taste can be produced. Applying cellulase to fruit and vegetable juice and pollen drinks can increase the juice extraction rate (about 10%) and promote juice clarification, making the juice transparent and non-precipitating, increasing the content of soluble solids, and comprehensively utilizing the fruit peel. At present, it has been reported that citrus peel enzyme has been successfully used to produce whole fruit drinks, in which 50% of the crude fiber is degraded into short-chain oligosaccharides, i.e., dietary fiber in whole fruit drinks, which has certain health care value.
Fibre residue recycling
The application of cellulase or microorganisms to convert the fibre in agricultural and sideline products and urban waste into glucose, alcohol, single-cell protein, etc., is of great significance in opening up raw material sources for the food industry, providing new energy sources and turning waste into treasure.
In addition, if cellulase is used during the processing of fruits and vegetables, it can soften and swell plant tissues, improving digestibility and taste.
Using cellulase to treat soybeans can promote peeling, and because it can destroy cell walls, it completely separates the proteins and oils contained within, increasing the yield of high-quality water-soluble proteins and oils extracted from soybeans and soybeans. This reduces costs, shortens processing times, and improves product quality.
Plant fiber raw materials are the most abundant, cheapest and renewable resources on the planet. Their main components are cellulose and hemicellulose, and the utilization of cellulose and hemicellulose has always been a hot topic of research internationally and domestically. The overall idea is to use cellulase and hemicellulase to first degrade cellulose and hemicellulose into fermentable sugars, and then use fermentation to produce alcohol, single-cell protein, organic acids, glycerol, acetone and other important chemical and chemical raw materials. In addition, cellulose and hemicellulose can also be used to produce functional food additives such as microcrystalline cellulose, dietary fiber and functional oligosaccharides through the restricted degradation of cellulase.
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| Compound Glucoamylase | 9032-08-0 |
| Pullulanase | 9075-68-7 |
| Xylanase | 37278-89-0 |
| Cellulase | 9012-54-8 |
| Naringinase | 9068-31-9 |
| β-Amylase | 9000-91-3 |
| Glucose oxidase | 9001-37-0 |
| alpha-Amylase | 9000-90-2 |
| Pectinase | 9032-75-1 |
| Peroxidase | 9003-99-0 |
| Lipase | 9001-62-1 |
| Catalase | 9001-05-2 |
| TANNASE | 9025-71-2 |
| Elastase | 39445-21-1 |
| Urease | 9002-13-5 |
| DEXTRANASE | 9025-70-1 |
| L-Lactic dehydrogenase | 9001-60-9 |
| Dehydrogenase malate | 9001-64-3 |
| Cholesterol oxidase | 9028-76-6 |