{"id":3287,"date":"2020-09-25T07:16:03","date_gmt":"2020-09-25T07:16:03","guid":{"rendered":"https:\/\/longchangchemical.com\/?post_type=product&p=3287"},"modified":"2026-05-08T02:59:25","modified_gmt":"2026-05-08T02:59:25","slug":"xylanase-cas-37278-89-0","status":"publish","type":"product","link":"https:\/\/longchangchemical.com\/hu\/product\/xylanase-cas-37278-89-0\/","title":{"rendered":"Longzyme\u00ae xilan\u00e1z CAS 37278-89-0"},"content":{"rendered":"

Longzyme\u00ae Xilan\u00e1z<\/b><\/strong>\u00a0Jellemz\u0151k<\/b><\/strong><\/h2>\n\n\n\n\n\n\n\n\n\n
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Bejelentett tev\u00e9kenys\u00e9g<\/h4>\n<\/td>\n

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22,000 u\/ml<\/h4>\n<\/td>\n<\/tr>\n

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Termel\u0151 szervezet<\/h4>\n<\/td>\n

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Trichoderma reesei<\/h4>\n<\/td>\n<\/tr>\n

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Fizikai forma<\/h4>\n<\/td>\n

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Foly\u00e9kony<\/h4>\n<\/td>\n<\/tr>\n

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Sz\u00ednes<\/h4>\n<\/td>\n

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Snuff sz\u00edn
\nA sz\u00edn t\u00e9telenk\u00e9nt v\u00e1ltozhat. A sz\u00ednintenzit\u00e1s nem jelzi az enzimaktivit\u00e1st.<\/h4>\n<\/td>\n<\/tr>\n

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Szag<\/h4>\n<\/td>\n

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Norm\u00e1l mikrobi\u00e1lis erjed\u00e9si szag<\/h4>\n<\/td>\n<\/tr>\n

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Gy\u00e1rt\u00e1si m\u00f3dszer<\/h4>\n<\/td>\n

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Mer\u00fcl\u0151 erjeszt\u00e9ssel, sz\u00e9tv\u00e1laszt\u00e1ssal \u00e9s extrakci\u00f3s technol\u00f3gi\u00e1val \u00e1ll\u00edtj\u00e1k el\u0151.<\/h4>\n<\/td>\n<\/tr>\n

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Az egys\u00e9g meghat\u00e1roz\u00e1sa<\/h4>\n<\/td>\n

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1 egys\u00e9g xilan\u00e1z egyenl\u0151 azzal az enzimmennyis\u00e9ggel, amely 50 \u2103 \u00e9s pH 5,0 mellett 1 perc alatt 1 \u03bcmol reduk\u00e1l\u00f3 cukrot (xil\u00f3zk\u00e9nt sz\u00e1molva) hidroliz\u00e1l a xil\u00e1nb\u00f3l 1 \u03bcmol reduk\u00e1l\u00f3 cukorhoz.<\/h4>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Xilan\u00e1z specifik\u00e1ci\u00f3<\/b><\/strong><\/h2>\n\n\n\n\n\n\n\n\n\n\n
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<\/h4>\n<\/td>\n

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Als\u00f3 hat\u00e1r\u00e9rt\u00e9k<\/h4>\n<\/td>\n

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Fels\u0151 hat\u00e1r<\/h4>\n<\/td>\n<\/tr>\n

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Enzim aktivit\u00e1s<\/h4>\n<\/td>\n

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22,000 u\/ml<\/h4>\n<\/td>\n

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<\/h4>\n<\/td>\n<\/tr>\n

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Lead<\/h4>\n<\/td>\n

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<\/h4>\n<\/td>\n

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5 mg\/kg<\/h4>\n<\/td>\n<\/tr>\n

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Arz\u00e9n<\/h4>\n<\/td>\n

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<\/h4>\n<\/td>\n

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3 mg\/kg<\/h4>\n<\/td>\n<\/tr>\n

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\u00d6sszes \u00e9letk\u00e9pes egyedsz\u00e1m<\/h4>\n<\/td>\n

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<\/h4>\n<\/td>\n

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50,000 CFU\/ml<\/h4>\n<\/td>\n<\/tr>\n

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Koliform bakt\u00e9riumok<\/h4>\n<\/td>\n

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<\/h4>\n<\/td>\n

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30 CFU\/ml<\/h4>\n<\/td>\n<\/tr>\n

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Escherichia coli<\/h4>\n<\/td>\n

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<\/h4>\n<\/td>\n

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10 CFU\/ml
\n3 MPN\/ml<\/h4>\n<\/td>\n<\/tr>\n

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Szalmonella<\/h4>\n<\/td>\n

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Nem \u00e9szlelt\/25ml<\/h4>\n<\/td>\n

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<\/h4>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

 <\/p>\n

Xilan\u00e1z reakci\u00f3 param\u00e9terei<\/b><\/strong><\/h2>\n\n\n\n\n\n\n
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Aktivit\u00e1s H\u0151m\u00e9rs\u00e9klet<\/h4>\n<\/td>\n

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40\u2103-80\u2103<\/h4>\n<\/td>\n<\/tr>\n

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Optim\u00e1lis h\u0151m\u00e9rs\u00e9klet<\/h4>\n<\/td>\n

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60\u2103-70\u2103<\/h4>\n<\/td>\n<\/tr>\n

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Aktivit\u00e1s pH<\/h4>\n<\/td>\n

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4.0-7.0<\/h4>\n<\/td>\n<\/tr>\n

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Optim\u00e1lis pH<\/h4>\n<\/td>\n

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4.2-5.5<\/h4>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Mi az a xilan\u00e1z?<\/strong><\/h2>\n

1. A xilan\u00e1zt a Trichoderma reesei finom t\u00f6rzseib\u0151l nyerik ki m\u00e9lyferment\u00e1ci\u00f3 \u00e9s finom\u00edt\u00e1s \u00fatj\u00e1n. Sz\u00e9les k\u00f6rben haszn\u00e1lj\u00e1k a s\u00fct\u00e9s, a takarm\u00e1nyoz\u00e1s, a bork\u00e9sz\u00edt\u00e9s, a xilo-oligoszacharid, a b\u00faza m\u00e9ly feldolgoz\u00e1sa \u00e9s m\u00e1s ter\u00fcleteken.<\/h4>\n

2. A xilan\u00e1z olyan komplex enzimek csoportja, amelyek k\u00e9pesek a xil\u00e1nt xil\u00e1n-oligoszacharidokk\u00e1 \u00e9s xil\u00f3zz\u00e1 bontani, f\u0151k\u00e9nt \u03b2-1,4-xilan\u00e1zt \u00e9s \u03b2-xilozid\u00e1zt tartalmaznak. \u00c1ltal\u00e1noss\u00e1gban elmondhat\u00f3, hogy az el\u0151bbi a xilozidos k\u00f6t\u00e9sre hat a f\u0151 l\u00e1nc belsej\u00e9b\u0151l, hogy a xil\u00e1nt oligoszacharidokra bontja, az ut\u00f3bbi pedig f\u0151k\u00e9nt xilo-oligoszacharidokat \u00e9s xilobi\u00f3zt v\u00e1g le a v\u00e9gek hidrol\u00edzis\u00e9vel A xil\u00e1n teljesen lebomlik xil\u00f3zz\u00e1.<\/h4>\n

 <\/p>\n

A xilan\u00e1z term\u00e9kjellemz\u0151k<\/strong><\/h2>\n

1. H\u0151m\u00e9rs\u00e9klet-tartom\u00e1ny: A t\u00e9nyleges h\u0151m\u00e9rs\u00e9klettartom\u00e1ny 30-65 \u2103, a legmegfelel\u0151bb h\u0151m\u00e9rs\u00e9klettartom\u00e1ny pedig 45-60 \u2103.<\/h4>\n

2. pH-tartom\u00e1ny: a hat\u00e9kony pH-tartom\u00e1ny 3,0-7,0, az optim\u00e1lis pH-tartom\u00e1ny pedig 4,8-5,5.<\/h4>\n

3. A f\u00e9mionok hat\u00e1sa az enzimaktivit\u00e1sra: A K+, Na+, Ca \"Mg nincs k\u00fcl\u00f6n\u00f6sebb hat\u00e1ssal a xilan\u00e1z aktivit\u00e1sra, a Zn\u00b2 aktiv\u00e1l\u00f3 hat\u00e1s\u00fa, az M\u00b2Fe g\u00e1tl\u00f3 hat\u00e1s\u00fa, a Cd\" pedig a koncentr\u00e1ci\u00f3 n\u00f6veked\u00e9s\u00e9vel el\u0151sz\u00f6r aktiv\u00e1l\u00f3, majd g\u00e1tl\u00f3 hat\u00e1s\u00fa.<\/h4>\n

 <\/p>\n

A xilan\u00e1z term\u00e9ktulajdons\u00e1gai<\/b><\/strong><\/h2>\n

1. Term\u00e9kle\u00edr\u00e1sok: a foly\u00e9kony t\u00edpus s\u00f6t\u00e9tbarna folyad\u00e9k, 50000IU \/ ml; a szil\u00e1rd por, 50000, 100000IU \/ g; az \u00e9lelmiszer-min\u0151s\u00e9g\u0171 szil\u00e1rd enzimaktivit\u00e1s 290000IU \/ g.<\/h4>\n

2. Foly\u00e9kony enzim pH (25\u2103): 3,0-5,0, \u00f6mlesztett s\u0171r\u0171s\u00e9g: \u22641,25 g\/ml; szil\u00e1rd enzim finoms\u00e1ga (0,4 mm-es szabv\u00e1nyos szit\u00e1n val\u00f3 \u00e1tjut\u00e1si ar\u00e1ny): 280%.<\/h4>\n

3. Az enzimaktivit\u00e1s meghat\u00e1roz\u00e1sa: 50 \u00b0C-on \u00e9s 4,80 pH-n az az enzimmennyis\u00e9g, amely ahhoz sz\u00fcks\u00e9ges, hogy egy 10 mg\/ml koncentr\u00e1ci\u00f3j\u00fa zab-xil\u00e1noldatb\u00f3l 1 umol reduk\u00e1l\u00f3 cukrot percenk\u00e9nt lebontson \u00e9s felszabad\u00edtson, egy aktivit\u00e1si egys\u00e9g (IU). A reduk\u00e1l\u00f3 cukor a xil\u00f3znak felel meg.<\/h4>\n

4. Term\u00e9kszabv\u00e1ny: v\u00e1llalatunk szabv\u00e1ny\u00e1nak v\u00e9grehajt\u00e1sa.<\/h4>\n

 <\/p>\n

Xilan\u00e1z felhaszn\u00e1l\u00e1sa<\/b><\/strong><\/h2>\n

1. Az \u00e9lelmiszer-min\u0151s\u00e9g\u0171 xilan\u00e1zt a s\u00fct\u0151iparban haszn\u00e1lj\u00e1k. A megfelel\u0151 mennyis\u00e9g\u0171 hozz\u00e1ad\u00e1s felgyors\u00edthatja a dagaszt\u00e1si sebess\u00e9get \u00e9s jav\u00edthatja a t\u00e9szta m\u0171k\u00f6d\u00e9si teljes\u00edtm\u00e9ny\u00e9t; n\u00f6velheti a t\u00e9szta v\u00edzvisszatart\u00e1s\u00e1t \u00e9s l\u00e9gvisszatart\u00e1s\u00e1t. Az aj\u00e1nlott d\u00f3zis 0,02-0,15 kg\/t liszt (290 000 egys\u00e9g \u00e9lelmiszer-min\u0151s\u00e9g\u0171 enzimk\u00e9sz\u00edtm\u00e9ny). A legjobb eredm\u00e9ny el\u00e9r\u00e9se \u00e9rdek\u00e9ben gomb\u00e1s a-amil\u00e1zzal vagy finom\u00edtott k\u00f6zepes h\u0151m\u00e9rs\u00e9klet\u0171 a-amil\u00e1zzal egy\u00fctt aj\u00e1nlott haszn\u00e1lni.<\/h4>\n

2. A takarm\u00e1nykever\u00e9k-enzimben a xilan\u00e1z hozz\u00e1ad\u00e1s\u00e1val kik\u00fcsz\u00f6b\u00f6lhet\u0151 vagy cs\u00f6kkenthet\u0151 a nem kem\u00e9ny\u00edt\u0151tartalm\u00fa poliszacharidok t\u00e1pl\u00e1lkoz\u00e1sellenes hat\u00e1sa, jav\u00edthat\u00f3 a takarm\u00e1nyteljes\u00edtm\u00e9ny \u00e9s jav\u00edthat\u00f3 az \u00e1llatok immunit\u00e1sa. A hozz\u00e1adott mennyis\u00e9g \u00e1ltal\u00e1ban 0,01-0,05 kg\/t nyersanyag (az enzimaktivit\u00e1st 100 000 egys\u00e9gben sz\u00e1moljuk).<\/h4>\n

3. Az olyan ipar\u00e1gakban, mint a b\u00fazas\u00f6r (szachariz\u00e1l\u00e1si folyamat), szak\u00e9 \u00e9s bor (pr\u00e9sel\u00e9si folyamat), ennek az enzimnek a hozz\u00e1ad\u00e1sa cs\u00f6kkentheti a kivonat viszkozit\u00e1s\u00e1t \u00e9s n\u00f6velheti a kem\u00e9ny\u00edt\u0151\/cukor hozam\u00e1t. Az aj\u00e1nlott adagol\u00e1s 0,1-0,5 l\/t sz\u00e1razanyag (az enzimaktivit\u00e1st 50 000 egys\u00e9gben sz\u00e1moljuk). A legjobb eredm\u00e9ny el\u00e9r\u00e9se \u00e9rdek\u00e9ben aj\u00e1nlott \u03b2-gl\u00fckan\u00e1zzal vagy semleges prote\u00e1zzal egy\u00fctt haszn\u00e1lni.
\n4. A l\u00e9gy\u00e1rt\u00e1sban a koncentr\u00e1ci\u00f3s sebess\u00e9g n\u00f6velhet\u0151, \u00e9s a term\u00e9khozam \u00e9s a min\u0151s\u00e9g jelent\u0151sen jav\u00edthat\u00f3. Az aj\u00e1nlott adagol\u00e1s 0,1-0,2 l\/t sz\u00e1raz alapon (az enzimaktivit\u00e1st 50 000 egys\u00e9gben sz\u00e1moljuk). A legjobb eredm\u00e9ny el\u00e9r\u00e9se \u00e9rdek\u00e9ben aj\u00e1nlott pektin\u00e1zzal \u00e9s finom\u00edtott k\u00f6z\u00e9ph\u0151m\u00e9rs\u00e9klet\u0171 amil\u00e1zzal egy\u00fctt haszn\u00e1lni.<\/h4>\n

5. A xiloligoszacharidokat \"szuper bifidusz faktornak\" tekintik, \u00e9s sz\u00e9les k\u00f6rben haszn\u00e1lj\u00e1k funkcion\u00e1lis \u00e9lelmiszerekben, gy\u00f3gyszerekben \u00e9s eg\u00e9szs\u00e9g\u00fcgyi term\u00e9kekben, valamint takarm\u00e1ny-adal\u00e9kanyagokban. A xilo-oligoszacharidok enzimatikus el\u0151\u00e1ll\u00edt\u00e1s\u00e1nak folyamat\u00e1ban a xilan\u00e1zt 0,2-0,4 l\/t sz\u00e1raz alapon adj\u00e1k hozz\u00e1 (az enzimaktivit\u00e1s 50 000 egys\u00e9gben van sz\u00e1molva), \u00e9s 12-24 \u00f3r\u00e1n kereszt\u00fcl tartj\u00e1k optim\u00e1lis k\u00f6r\u00fclm\u00e9nyek k\u00f6z\u00f6tt.<\/h4>\n

 <\/p>\n

El\u0151ny\u00f6k<\/b><\/strong><\/h2>\n

1. K\u00f6vetkezetes \u00e9s nagy sebess\u00e9g\u0171 s\u00f6rl\u00e9-sz\u0171r\u00e9s
\n2. Cs\u00f6kkenti az arabinoxil\u00e1nokb\u00f3l \u00e9s a kapcsol\u00f3d\u00f3 sz\u00e9nhidr\u00e1tokb\u00f3l sz\u00e1rmaz\u00f3 s\u00f6r\u00f6kben a hom\u00e1lyosod\u00e1s kock\u00e1zat\u00e1t.
\n3. Magasabb extrakthozam
\n4. A s\u00f6rsz\u0171r\u0151 berendez\u00e9sek magas kihaszn\u00e1lts\u00e1ga \u00e9s a nagy s\u00f6rf\u0151z\u0151 kapacit\u00e1s<\/h4>\n

 <\/p>\n

Adagol\u00e1s<\/b><\/strong><\/h2>\n

Az aj\u00e1nlott adagol\u00e1s 0,1-0,3 liter enzimk\u00e9sz\u00edtm\u00e9ny az \u00f6sszes nyersanyag tonn\u00e1j\u00e1ra vet\u00edtve, a cefr\u00e9z\u00e9skor adagolva. Az optim\u00e1lis adagol\u00e1s azonban a nyersanyagok \u00f6sszet\u00e9tel\u00e9t\u0151l \u00e9s a konkr\u00e9t technol\u00f3giai param\u00e9terekt\u0151l f\u00fcgg, \u00e9s azt a s\u00f6rf\u0151zd\u00e9ben k\u00fcl\u00f6nb\u00f6z\u0151 adagok kipr\u00f3b\u00e1l\u00e1s\u00e1val kell meghat\u00e1rozni.<\/h4>\n

Aj\u00e1nlott t\u00e1rol\u00e1s<\/b><\/strong><\/h2>\n\n\n\n\n\n
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Legjobb, miel\u0151tt<\/h4>\n<\/td>\n

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Az aj\u00e1nl\u00e1snak megfelel\u0151en t\u00e1rolva a term\u00e9k a sz\u00e1ll\u00edt\u00e1st\u00f3l sz\u00e1m\u00edtott 12 h\u00f3napon bel\u00fcl haszn\u00e1lhat\u00f3 fel.<\/h4>\n<\/td>\n<\/tr>\n

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Rakt\u00e1roz\u00e1s az \u00fcgyf\u00e9l rakt\u00e1r\u00e1ban<\/h4>\n<\/td>\n

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0-15\u2103<\/h4>\n<\/td>\n<\/tr>\n

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T\u00e1rol\u00e1si felt\u00e9telek<\/h4>\n<\/td>\n

\n

Ezt a term\u00e9ket h\u0171v\u00f6s \u00e9s sz\u00e1raz helyen, lez\u00e1rt tart\u00e1lyban kell t\u00e1rolni, elker\u00fclve a napf\u00e9nyt, a magas h\u0151m\u00e9rs\u00e9kletet \u00e9s a nedvess\u00e9get. A term\u00e9ket az optim\u00e1lis stabilit\u00e1s \u00e9rdek\u00e9ben \u00e1ll\u00edtott\u00e1k \u00f6ssze. Hosszabb t\u00e1rol\u00e1s vagy kedvez\u0151tlen k\u00f6r\u00fclm\u00e9nyek, mint p\u00e9ld\u00e1ul magasabb h\u0151m\u00e9rs\u00e9klet vagy magasabb p\u00e1ratartalom, nagyobb adagol\u00e1si ig\u00e9nyt eredm\u00e9nyezhetnek.<\/h4>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

 <\/p>\n

Xilan\u00e1z <\/b><\/strong>Csomagol\u00e1s<\/b><\/strong><\/h2>\n

A folyad\u00e9kot m\u0171anyag hord\u00f3ba csomagoljuk, 25 kg\/hord\u00f3; a szil\u00e1rd anyagot sz\u00f6v\u00f6tt zs\u00e1kba csomagoljuk, 20 kg\/zs\u00e1k.<\/h4>\n

 <\/p>\n

Biztons\u00e1gi \u00e9s kezel\u00e9si \u00f3vint\u00e9zked\u00e9sek<\/b><\/strong><\/h2>\n

1. Az enzimk\u00e9sz\u00edtm\u00e9nyek olyan feh\u00e9rj\u00e9k, amelyek szenzibiliz\u00e1ci\u00f3t induk\u00e1lhatnak \u00e9s allergi\u00e1s t\u00edpus\u00fa reakci\u00f3kat okozhatnak a szenzibiliz\u00e1lt egy\u00e9nekn\u00e9l. Hosszabb ideig tart\u00f3 \u00e9rintkez\u00e9s kisebb irrit\u00e1ci\u00f3t okozhat a b\u0151r\u00f6n, a szemen vagy az orrny\u00e1lkah\u00e1rty\u00e1n, ez\u00e9rt ker\u00fclni kell az emberi testtel val\u00f3 k\u00f6zvetlen \u00e9rintkez\u00e9st. Ha b\u0151r- vagy szemirrit\u00e1ci\u00f3 vagy allergi\u00e1s reakci\u00f3 alakul ki, forduljon orvoshoz.<\/h4>\n

2. Ez a term\u00e9k biol\u00f3giailag akt\u00edv anyag, a magas h\u0151m\u00e9rs\u00e9klet, er\u0151s savak, er\u0151s l\u00fagok enzim inaktiv\u00e1l\u00f3d\u00e1st okoznak. Ez\u00e9rt sz\u00e1ll\u00edt\u00e1s \u00e9s t\u00e1rol\u00e1s sor\u00e1n a foly\u00e9kony enzimeket a napf\u00e9nyt\u0151l, a szil\u00e1rd enzimeket pedig a napf\u00e9nyt\u0151l \u00e9s az es\u0151t\u0151l kell v\u00e9deni. A rakt\u00e1rat tiszt\u00e1n, h\u0171v\u00f6sen \u00e9s sz\u00e1razon kell tartani.<\/h4>\n

L\u00e9pjen kapcsolatba vel\u00fcnk most!<\/b><\/strong><\/h2>\n

Ha sz\u00fcks\u00e9ge van Price-ra, k\u00e9rj\u00fck, t\u00f6ltse ki el\u00e9rhet\u0151s\u00e9g\u00e9t az al\u00e1bbi \u0171rlapon, \u00e1ltal\u00e1ban 24 \u00f3r\u00e1n bel\u00fcl felvessz\u00fck \u00d6nnel a kapcsolatot. \u00d6n is k\u00fcldhet nekem e-mailt\u00a0info@longchangchemical.com<\/a><\/span>\u00a0munkaid\u0151ben ( 8:30-18:00 UTC+8 H.-Szombat ) vagy haszn\u00e1lja a weboldal \u00e9l\u0151 chatj\u00e9t, hogy azonnali v\u00e1laszt kapjon.<\/b><\/strong><\/h4>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\u00d6sszet\u00e9tel Gl\u00fckoamil\u00e1z<\/span><\/a><\/td>\n9032-08-0<\/td>\n<\/tr>\n
Pullulanase<\/span><\/a><\/td>\n9075-68-7<\/td>\n<\/tr>\n
Xilan\u00e1z<\/span><\/a><\/td>\n37278-89-0<\/td>\n<\/tr>\n
Cellul\u00e1z<\/span><\/a><\/td>\n9012-54-8<\/td>\n<\/tr>\n
Naringin\u00e1z<\/span><\/a><\/td>\n9068-31-9<\/td>\n<\/tr>\n
\u03b2-Amil\u00e1z<\/span><\/a><\/td>\n9000-91-3<\/td>\n<\/tr>\n
Gl\u00fck\u00f3z-oxid\u00e1z<\/span><\/a><\/td>\n9001-37-0<\/td>\n<\/tr>\n
alfa-amil\u00e1z<\/td>\n9000-90-2<\/td>\n<\/tr>\n
Pektin\u00e1z<\/span><\/a><\/td>\n9032-75-1<\/td>\n<\/tr>\n
Peroxid\u00e1z<\/td>\n9003-99-0<\/td>\n<\/tr>\n
Lip\u00e1z<\/span><\/a><\/td>\n9001-62-1<\/td>\n<\/tr>\n
Katal\u00e1z<\/span><\/a><\/td>\n9001-05-2<\/td>\n<\/tr>\n
TANNASE<\/span><\/a><\/td>\n9025-71-2<\/td>\n<\/tr>\n
Elaszt\u00e1z<\/span><\/a><\/td>\n39445-21-1<\/td>\n<\/tr>\n
Ure\u00e1z<\/span><\/a><\/td>\n9002-13-5<\/td>\n<\/tr>\n
DEXTRANASE<\/span><\/a><\/td>\n9025-70-1<\/td>\n<\/tr>\n
L-laktil-dehidrogen\u00e1z<\/span><\/a><\/td>\n9001-60-9<\/td>\n<\/tr>\n
Dehidrogen\u00e1z mal\u00e1t<\/span><\/a><\/td>\n9001-64-3<\/td>\n<\/tr>\n
Koleszterin-oxid\u00e1z<\/span><\/a><\/td>\n9028-76-6<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","protected":false},"excerpt":{"rendered":"

Xilan\u00e1z<\/b><\/strong>\u00a0Gyors r\u00e9szletek<\/b><\/strong><\/h2>\n

Term\u00e9k neve: Xylanase<\/p>\n

CAS-sz\u00e1m: 37278-89-0<\/p>\n

Megjelen\u00e9s: Foly\u00e9kony<\/p>\n

Enzimaktivit\u00e1s: 22,000 u\/ml Vagy m\u00e1s szintek testreszab\u00e1sa<\/p>","protected":false},"featured_media":3288,"comment_status":"open","ping_status":"closed","template":"","meta":[],"product_brand":[],"product_cat":[172],"product_tag":[],"class_list":{"0":"post-3287","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-longzyme-enzyme","8":"first","9":"instock","10":"shipping-taxable","11":"product-type-simple"},"yoast_head":"\nChina Xylanase CAS 37278-89-0 manufacturer - Longchang Chemical<\/title>\n<meta name=\"description\" content=\"Longchang Chemical is a leading xylanase cas 37278-89-0 supplier and manufacturer in China. Buy xylanase in china. 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