Xylanase CAS 37278-89-0

Xylanase Quick Details

Product Name: Xylanase

CAS No: 37278-89-0

Appearance: Snuff color Liquid

Enzyme activity: 22,000 u/ml Or customize other levels

Description

Xylanase Characteristics

Declared Activity

22,000 u/ml

Production Organism

Trichoderma reesei

Physical Form

Liquid

Color

Snuff color
Color may vary from batch to batch. Color intensity is not an indication of enzyme activity.

Odour

Normal microbial fermentation odour

Production Method

Produced by submerged fermentation, separation and extraction technology.

Definition of Unit

1 unit of Xylanase equals to the amount of enzyme, which hydrolyzes xylan to get 1 μmol of reducing sugar (Calculated as xylose) in 1 min at 50℃ and pH5.0.

 

Xylanase Specification

Lower Limit

Upper Limit

Enzyme activity

22,000 u/ml

Lead

5 mg/kg

Arsenic

3 mg/kg

Total viable count

50,000 CFU/ml

Coliform Bacteria

30 CFU/ml

Escherichia coli

10 CFU/ml
3 MPN/ml

Salmonella

Not Detected/25ml

 

 

Xylanase Reaction Parameters

Activity Temperature

40℃-80℃

Optimum Temperature

60℃-70℃

Activity pH

4.0-7.0

Optimum pH

4.2-5.5

 

What is Xylanase?

1. Xylanase is extracted from fine strains of Trichoderma reesei through deep fermentation and refinement. It is widely used in baking, feed, wine making, xylo-oligosaccharide, deep processing of wheat and other fields.

2. Xylanase is a group of complex enzymes that can degrade xylan into xylan-oligosaccharides and xylose, mainly including β-1,4-xylanase and β-xylosidase. Generally speaking, the former acts on the xylosidic bond from the inside of the main chain to decompose xylan into oligosaccharides, and the latter mainly cuts xylo-oligosaccharides and xylobiose by hydrolyzing the ends of Xylan is completely degraded to xylose.

 

Product characteristics of xylanase

1. Temperature range: The effective temperature range is 30-65℃, and the most suitable temperature range is 45-60℃.

2. pH range: the effective pH range is 3.0-7.0, and the optimum pH range is 4.8-5.5.

3. The effect of metal ions on enzyme activity: K+, Na+, Ca”Mg have no special effect on xylanase activity, Zn² has an activation effect, M²Fe has an inhibitory effect, and Cd” has an effect of first activation and then inhibition as the concentration increases .

 

Product properties of xylanase

1. Product specifications: liquid type is dark brown liquid, 50000IU/mL; solid is powder, 50000, 100000IU/g; food-grade solid enzyme activity is 290000IU/g.

2. Liquid enzyme pH (25℃): 3.0-5.0, bulk density: ≤1.25g/mL; solid enzyme fineness (0.4mm standard sieve pass rate): 280%.

3. Definition of enzyme activity: at 50°C and pH 4.80, the amount of enzyme required to degrade and release 1 umol reducing sugar from an oat xylan solution with a concentration of 10 mg/mL per minute is an activity unit (IU). The reducing sugar is equivalent to xylose.

4. Product standard: implement our company standard.

 

Xylanase use

1. Food-grade xylanase is used in the baking industry. The appropriate amount of addition can speed up the kneading rate and improve the operation performance of the dough; increase the water retention and air retention of the dough. The recommended dosage is 0.02-0.15kg/t flour (290,000 units of food-grade enzyme preparation). For best results, it is recommended to use it in conjunction with fungal a-amylase or refined medium temperature a-amylase.

2. In the feed compound enzyme, the addition of xylanase can eliminate or reduce the anti-nutritional effect of non-starch polysaccharides, improve feed performance, and improve animal immunity. The added amount is generally 0.01-0.05kg/t raw material (Enzyme activity is calculated in 100,000 units).

3. In industries such as wheat beer (saccharification process), sake and wine (squeezing process), the addition of this enzyme can reduce the viscosity of the extract and increase the yield of starch/sugar. The recommended dosage is 0.1-0.5L/t dry basis (enzyme activity is calculated in 50,000 units). For best results, it is recommended to use it in conjunction with β-glucanase or neutral protease.
4. In the juice production, the concentration speed can be increased, and the product yield and quality can be significantly improved. The recommended dosage is 0.1-0.2L/t dry basis (enzyme activity is calculated in 50,000 units). For best results, it is recommended to use it in conjunction with pectinase and refined mid-temperature amylase.

5. Xylooligosaccharides are considered as “super bifidus factor” and are widely used in functional foods, medicines and health products, and feed additives. In the process of enzymatically producing xylo-oligosaccharides, xylanase is added at 0.2-0.4L/t dry basis (enzyme activity is calculated as 50,000 units) and maintained for 12-24 hours under optimal conditions.

 

Benefits

1. Consistent and high speed of wort filtration
2. Reduces risk of haze in beer origin from arabinoxylans and related carbohydrates
3. Higher extract yield
4. High utilization of beer filtration equipment and high brewhouse capacity

 

Dosage

The recommended dosage is 0.1-0.3L of the enzyme preparation per ton of total raw materials, added at mashing-in. However, the optimal dosage depends on the composition of the raw materials and the specific process parameters and should be determined by testing different dosages at the brewery.

Recommended Storage

Best before

When stored as recommended, the product is best used within 12 months from date of delivery.

Storage at customer’s warehouse

0-15℃

Storage Conditions

This product should be stored in a cool and dry place in sealed container, avoiding insolation, high temperature and damp. The product has been formulated for optimal stability. Extended storage or adverse conditions such as higher temperature or higher humidity may lead to a higher dosage requirement.

 

 

Xylanase Packaging

Liquid is packed in plastic drum, 25kg/drum; solid is packed in woven bag, 20kg/bag.

 

Safety and Handling Precautions

1. Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.

2. This product is a biologically active substance, high temperature, strong acid, strong alkali will cause enzyme inactivation. Therefore, during transportation and storage, liquid enzymes should be protected from sunlight, and solid enzymes should be protected from sunlight and rain. The warehouse should be kept clean, cool and dry.

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