{"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\/tr\/product\/xylanase-cas-37278-89-0\/","title":{"rendered":"Longzyme\u00ae Xylanase CAS 37278-89-0"},"content":{"rendered":"

Longzyme\u00ae Ksilanaz<\/b><\/strong>\u00a0\u00d6zellikler<\/b><\/strong><\/h2>\n\n\n\n\n\n\n\n\n\n
\n

Beyan Edilen Faaliyet<\/h4>\n<\/td>\n

\n

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

\n

\u00dcretim Organizmas\u0131<\/h4>\n<\/td>\n

\n

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

\n

Fiziksel Bi\u00e7im<\/h4>\n<\/td>\n

\n

S\u0131v\u0131<\/h4>\n<\/td>\n<\/tr>\n

\n

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

\n

Enfiye rengi
\nRenk partiden partiye de\u011fi\u015febilir. Renk yo\u011funlu\u011fu enzim aktivitesinin bir g\u00f6stergesi de\u011fildir.<\/h4>\n<\/td>\n<\/tr>\n

\n

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

\n

Normal mikrobiyal fermantasyon kokusu<\/h4>\n<\/td>\n<\/tr>\n

\n

\u00dcretim Y\u00f6ntemi<\/h4>\n<\/td>\n

\n

Bat\u0131k fermantasyon, ay\u0131rma ve ekstraksiyon teknolojisi ile \u00fcretilmi\u015ftir.<\/h4>\n<\/td>\n<\/tr>\n

\n

Birim Tan\u0131m\u0131<\/h4>\n<\/td>\n

\n

1 \u00fcnite Ksilanaz, 50\u00b0C'de ve pH5.0'da 1 dakika i\u00e7inde 1 \u03bcmol indirgen \u015feker (Ksiloz olarak hesaplan\u0131r) elde etmek i\u00e7in ksilan\u0131 hidrolize eden enzim miktar\u0131na e\u015fittir.<\/h4>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Ksilanaz Spesifikasyonu<\/b><\/strong><\/h2>\n\n\n\n\n\n\n\n\n\n\n
\n

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

\n

Alt Limit<\/h4>\n<\/td>\n

\n

\u00dcst S\u0131n\u0131r<\/h4>\n<\/td>\n<\/tr>\n

\n

Enzim aktivitesi<\/h4>\n<\/td>\n

\n

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

\n

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

\n

Kur\u015fun<\/h4>\n<\/td>\n

\n

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

\n

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

\n

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

\n

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

\n

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

\n

Toplam canl\u0131 say\u0131s\u0131<\/h4>\n<\/td>\n

\n

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

\n

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

\n

Koliform Bakteriler<\/h4>\n<\/td>\n

\n

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

\n

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

\n

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

\n

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

\n

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

\n

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

\n

Tespit Edilmedi\/25ml<\/h4>\n<\/td>\n

\n

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

 <\/p>\n

 <\/p>\n

Ksilanaz Reaksiyon Parametreleri<\/b><\/strong><\/h2>\n\n\n\n\n\n\n
\n

Etkinlik S\u0131cakl\u0131\u011f\u0131<\/h4>\n<\/td>\n

\n

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

\n

Optimum S\u0131cakl\u0131k<\/h4>\n<\/td>\n

\n

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

\n

Etkinlik pH<\/h4>\n<\/td>\n

\n

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

\n

Optimum pH<\/h4>\n<\/td>\n

\n

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

 <\/p>\n

Ksilanaz nedir?<\/strong><\/h2>\n

1. Ksilanaz, Trichoderma reesei'nin ince su\u015flar\u0131ndan derin fermantasyon ve ar\u0131tma yoluyla elde edilir. F\u0131r\u0131nc\u0131l\u0131k, yem, \u015farap yap\u0131m\u0131, ksilo-oligosakkarit, bu\u011fday\u0131n derin i\u015flenmesi ve di\u011fer alanlarda yayg\u0131n olarak kullan\u0131lmaktad\u0131r.<\/h4>\n

2. Ksilanaz, ksilan\u0131 ksilan-oligosakkaritlere ve ksiloza par\u00e7alayabilen, esas olarak \u03b2-1,4-ksilanaz ve \u03b2-ksilosidaz i\u00e7eren bir grup kompleks enzimdir. Genel olarak, birincisi ksilan\u0131 oligosakkaritlere ayr\u0131\u015ft\u0131rmak i\u00e7in ana zincirin i\u00e7inden ksilosidik ba\u011f \u00fczerinde etki eder ve ikincisi esas olarak ksilan u\u00e7lar\u0131n\u0131 hidrolize ederek ksilo-oligosakkaritleri ve ksilobiyozu keser ve tamamen ksiloza indirgenir.<\/h4>\n

 <\/p>\n

Ksilanaz\u0131n \u00fcr\u00fcn \u00f6zellikleri<\/strong><\/h2>\n

1. S\u0131cakl\u0131k aral\u0131\u011f\u0131: Etkili s\u0131cakl\u0131k aral\u0131\u011f\u0131 30-65 \u2103 ve en uygun s\u0131cakl\u0131k aral\u0131\u011f\u0131 45-60 \u2103'dir.<\/h4>\n

2. pH aral\u0131\u011f\u0131: etkili pH aral\u0131\u011f\u0131 3.0-7.0 ve optimum pH aral\u0131\u011f\u0131 4.8-5.5'tir.<\/h4>\n

3. Metal iyonlar\u0131n\u0131n enzim aktivitesi \u00fczerindeki etkisi: K+, Na+, Ca \"Mg \"un ksilanaz aktivitesi \u00fczerinde \u00f6zel bir etkisi yoktur, Zn\u00b2 aktivasyon etkisine sahiptir, M\u00b2Fe inhibe edici etkiye sahiptir ve Cd\" konsantrasyon artt\u0131k\u00e7a \u00f6nce aktivasyon sonra inhibisyon etkisine sahiptir.<\/h4>\n

 <\/p>\n

Ksilanaz\u0131n \u00fcr\u00fcn \u00f6zellikleri<\/b><\/strong><\/h2>\n

1. \u00dcr\u00fcn \u00f6zellikleri: s\u0131v\u0131 tipi koyu kahverengi s\u0131v\u0131, 50000IU \/ mL; kat\u0131 toz, 50000, 100000IU \/ g; g\u0131da s\u0131n\u0131f\u0131 kat\u0131 enzim aktivitesi 290000IU \/ g'dir.<\/h4>\n

2. S\u0131v\u0131 enzim pH'\u0131 (25 \u2103): 3.0-5.0, y\u0131\u011f\u0131n yo\u011funlu\u011fu: \u22641.25g\/mL; kat\u0131 enzim inceli\u011fi (0.4mm standart elek ge\u00e7i\u015f oran\u0131): 280%.<\/h4>\n

3. Enzim aktivitesinin tan\u0131m\u0131: 50\u00b0C'de ve pH 4.80'de, dakikada 10 mg\/mL konsantrasyona sahip bir yulaf ksilan \u00e7\u00f6zeltisinden 1 umol indirgen \u015fekeri par\u00e7alamak ve serbest b\u0131rakmak i\u00e7in gereken enzim miktar\u0131 bir aktivite birimidir (IU). \u0130ndirgen \u015feker ksiloza e\u015fde\u011ferdir.<\/h4>\n

4. \u00dcr\u00fcn standard\u0131: \u015firket standard\u0131m\u0131z\u0131 uygulay\u0131n.<\/h4>\n

 <\/p>\n

Ksilanaz kullan\u0131m\u0131<\/b><\/strong><\/h2>\n

1. G\u0131da s\u0131n\u0131f\u0131 ksilanaz, f\u0131r\u0131nc\u0131l\u0131k end\u00fcstrisinde kullan\u0131l\u0131r. Uygun miktarda ekleme, yo\u011furma oran\u0131n\u0131 h\u0131zland\u0131rabilir ve hamurun \u00e7al\u0131\u015fma performans\u0131n\u0131 art\u0131rabilir; hamurun su tutma ve hava tutma \u00f6zelli\u011fini art\u0131r\u0131r. \u00d6nerilen dozaj 0,02-0,15kg\/t undur (290.000 \u00fcnite g\u0131da s\u0131n\u0131f\u0131 enzim preparat\u0131). En iyi sonu\u00e7lar i\u00e7in, fungal a-amilaz veya rafine orta s\u0131cakl\u0131k a-amilaz ile birlikte kullan\u0131lmas\u0131 tavsiye edilir.<\/h4>\n

2. Yem bile\u015fik enziminde, ksilanaz ilavesi ni\u015fasta olmayan polisakkaritlerin anti-besinsel etkisini ortadan kald\u0131rabilir veya azaltabilir, yem performans\u0131n\u0131 art\u0131rabilir ve hayvan ba\u011f\u0131\u015f\u0131kl\u0131\u011f\u0131n\u0131 iyile\u015ftirebilir. Eklenen miktar genellikle 0.01-0.05kg\/t hammaddedir (Enzim aktivitesi 100.000 birim olarak hesaplan\u0131r).<\/h4>\n

3. Bu\u011fday biras\u0131 (sakarifikasyon i\u015flemi), sake ve \u015farap (s\u0131kma i\u015flemi) gibi end\u00fcstrilerde, bu enzimin eklenmesi ekstrakt\u0131n viskozitesini azaltabilir ve ni\u015fasta \/ \u015feker verimini art\u0131rabilir. \u00d6nerilen dozaj 0,1-0,5L\/t kuru bazd\u0131r (enzim aktivitesi 50.000 \u00fcnite olarak hesaplan\u0131r). En iyi sonu\u00e7lar i\u00e7in \u03b2-glukanaz veya n\u00f6tral proteaz ile birlikte kullan\u0131lmas\u0131 tavsiye edilir.
\n4. Meyve suyu \u00fcretiminde konsantrasyon h\u0131z\u0131 art\u0131r\u0131labilir ve \u00fcr\u00fcn verimi ve kalitesi \u00f6nemli \u00f6l\u00e7\u00fcde iyile\u015ftirilebilir. \u00d6nerilen dozaj 0,1-0,2L\/t kuru bazd\u0131r (enzim aktivitesi 50.000 \u00fcnite olarak hesaplan\u0131r). En iyi sonu\u00e7lar i\u00e7in, pektinaz ve rafine edilmi\u015f orta s\u0131cakl\u0131k amilaz ile birlikte kullan\u0131lmas\u0131 tavsiye edilir.<\/h4>\n

5. Ksilooligosakkaritler \"s\u00fcper bifidus fakt\u00f6r\u00fc\" olarak kabul edilir ve fonksiyonel g\u0131dalarda, ila\u00e7larda ve sa\u011fl\u0131k \u00fcr\u00fcnlerinde ve yem katk\u0131 maddelerinde yayg\u0131n olarak kullan\u0131l\u0131r. Ksilo-oligosakkaritlerin enzimatik olarak \u00fcretilmesi s\u00fcrecinde, ksilanaz 0,2-0,4L\/t kuru bazda eklenir (enzim aktivitesi 50.000 \u00fcnite olarak hesaplan\u0131r) ve optimum ko\u015fullar alt\u0131nda 12-24 saat boyunca muhafaza edilir.<\/h4>\n

 <\/p>\n

Avantajlar<\/b><\/strong><\/h2>\n

1. Tutarl\u0131 ve y\u00fcksek \u015f\u0131ra filtreleme h\u0131z\u0131
\n2. Arabinoksilanlardan ve ilgili karbonhidratlardan kaynaklanan bira kaynakl\u0131 bulan\u0131kl\u0131k riskini azalt\u0131r
\n3. Daha y\u00fcksek ekstrakt verimi
\n4. Y\u00fcksek bira filtreleme ekipman\u0131 kullan\u0131m\u0131 ve y\u00fcksek bira fabrikas\u0131 kapasitesi<\/h4>\n

 <\/p>\n

Dozaj<\/b><\/strong><\/h2>\n

\u00d6nerilen dozaj, mashing-in s\u0131ras\u0131nda eklenen toplam hammaddelerin tonu ba\u015f\u0131na 0.1-0.3L enzim preparat\u0131d\u0131r. Bununla birlikte, optimum dozaj hammaddelerin bile\u015fimine ve spesifik proses parametrelerine ba\u011fl\u0131d\u0131r ve bira fabrikas\u0131nda farkl\u0131 dozajlar test edilerek belirlenmelidir.<\/h4>\n

\u00d6nerilen Depolama<\/b><\/strong><\/h2>\n\n\n\n\n\n
\n

Daha \u00f6nce en iyisi<\/h4>\n<\/td>\n

\n

Tavsiye edildi\u011fi \u015fekilde sakland\u0131\u011f\u0131nda, \u00fcr\u00fcn en iyi \u015fekilde teslimat tarihinden itibaren 12 ay i\u00e7inde kullan\u0131l\u0131r.<\/h4>\n<\/td>\n<\/tr>\n

\n

M\u00fc\u015fterinin deposunda depolama<\/h4>\n<\/td>\n

\n

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

\n

Depolama Ko\u015fullar\u0131<\/h4>\n<\/td>\n

\n

Bu \u00fcr\u00fcn serin ve kuru bir yerde, kapal\u0131 bir kapta, g\u00fcne\u015f \u0131\u015f\u0131\u011f\u0131ndan, y\u00fcksek s\u0131cakl\u0131ktan ve nemden ka\u00e7\u0131narak saklanmal\u0131d\u0131r. \u00dcr\u00fcn optimum stabilite i\u00e7in form\u00fcle edilmi\u015ftir. Uzun s\u00fcreli depolama veya y\u00fcksek s\u0131cakl\u0131k veya y\u00fcksek nem gibi olumsuz ko\u015fullar daha y\u00fcksek dozaj gereksinimine yol a\u00e7abilir.<\/h4>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

 <\/p>\n

Ksilanaz <\/b><\/strong>Paketleme<\/b><\/strong><\/h2>\n

S\u0131v\u0131, 25 kg \/ varil plastik bidon i\u00e7inde paketlenmi\u015ftir; kat\u0131, 20 kg \/ torba dokuma torba i\u00e7inde paketlenmi\u015ftir.<\/h4>\n

 <\/p>\n

G\u00fcvenlik ve Kullan\u0131m \u00d6nlemleri<\/b><\/strong><\/h2>\n

1. Enzim preparatlar\u0131, duyarl\u0131l\u0131\u011f\u0131 ind\u00fckleyebilen ve duyarl\u0131 ki\u015filerde alerjik tip reaksiyonlara neden olabilen proteinlerdir. Uzun s\u00fcreli temas ciltte, g\u00f6zlerde veya burun mukozas\u0131nda hafif tahri\u015fe neden olabilir, bu nedenle insan v\u00fccudu ile do\u011frudan temastan ka\u00e7\u0131n\u0131lmal\u0131d\u0131r. Cilt veya g\u00f6zlerde tahri\u015f veya alerjik tepki geli\u015firse, bir doktora dan\u0131\u015f\u0131n.<\/h4>\n

2. Bu \u00fcr\u00fcn biyolojik olarak aktif bir maddedir, y\u00fcksek s\u0131cakl\u0131k, g\u00fc\u00e7l\u00fc asit, g\u00fc\u00e7l\u00fc alkali enzim inaktivasyonuna neden olacakt\u0131r. Bu nedenle ta\u015f\u0131ma ve depolama s\u0131ras\u0131nda s\u0131v\u0131 enzimler g\u00fcne\u015f \u0131\u015f\u0131\u011f\u0131ndan, kat\u0131 enzimler ise g\u00fcne\u015f \u0131\u015f\u0131\u011f\u0131 ve ya\u011fmurdan korunmal\u0131d\u0131r. Depo temiz, serin ve kuru tutulmal\u0131d\u0131r.<\/h4>\n

\u015eimdi Bize Ula\u015f\u0131n!<\/b><\/strong><\/h2>\n

Fiyata ihtiyac\u0131n\u0131z varsa, l\u00fctfen a\u015fa\u011f\u0131daki forma ileti\u015fim bilgilerinizi doldurun, genellikle 24 saat i\u00e7inde sizinle ileti\u015fime ge\u00e7ece\u011fiz. Bana e-posta da g\u00f6nderebilirsiniz\u00a0info@longchangchemical.com<\/a><\/span>\u00a0\u00c7al\u0131\u015fma saatleri i\u00e7inde (8:30 - 6:00 UTC+8 Pzt.~Sat.) veya h\u0131zl\u0131 yan\u0131t almak i\u00e7in web sitesi canl\u0131 sohbetini kullan\u0131n.<\/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
Bile\u015fik Glukoamilaz<\/span><\/a><\/td>\n9032-08-0<\/td>\n<\/tr>\n
Pullulanase<\/span><\/a><\/td>\n9075-68-7<\/td>\n<\/tr>\n
Ksilanaz<\/span><\/a><\/td>\n37278-89-0<\/td>\n<\/tr>\n
Sel\u00fclaz<\/span><\/a><\/td>\n9012-54-8<\/td>\n<\/tr>\n
Naringinaz<\/span><\/a><\/td>\n9068-31-9<\/td>\n<\/tr>\n
\u03b2-Amilaz<\/span><\/a><\/td>\n9000-91-3<\/td>\n<\/tr>\n
Glikoz oksidaz<\/span><\/a><\/td>\n9001-37-0<\/td>\n<\/tr>\n
Alfa-Amilaz<\/td>\n9000-90-2<\/td>\n<\/tr>\n
Pektinaz<\/span><\/a><\/td>\n9032-75-1<\/td>\n<\/tr>\n
Peroksidaz<\/td>\n9003-99-0<\/td>\n<\/tr>\n
Lipaz<\/span><\/a><\/td>\n9001-62-1<\/td>\n<\/tr>\n
Katalaz<\/span><\/a><\/td>\n9001-05-2<\/td>\n<\/tr>\n
TANNASE<\/span><\/a><\/td>\n9025-71-2<\/td>\n<\/tr>\n
Elastaz<\/span><\/a><\/td>\n39445-21-1<\/td>\n<\/tr>\n
Urease<\/span><\/a><\/td>\n9002-13-5<\/td>\n<\/tr>\n
DEXTRANASE<\/span><\/a><\/td>\n9025-70-1<\/td>\n<\/tr>\n
L-Laktik dehidrojenaz<\/span><\/a><\/td>\n9001-60-9<\/td>\n<\/tr>\n
Dehidrojenaz malat<\/span><\/a><\/td>\n9001-64-3<\/td>\n<\/tr>\n
Kolesterol oksidaz<\/span><\/a><\/td>\n9028-76-6<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","protected":false},"excerpt":{"rendered":"

Ksilanaz<\/b><\/strong>\u00a0H\u0131zl\u0131 Ayr\u0131nt\u0131lar<\/b><\/strong><\/h2>\n

\u00dcr\u00fcn Ad\u0131: Ksilanaz<\/p>\n

CAS No: 37278-89-0<\/p>\n

G\u00f6r\u00fcn\u00fc\u015f Enfiye rengi S\u0131v\u0131<\/p>\n

Enzim aktivitesi: 22.000 u\/ml Veya di\u011fer seviyeleri \u00f6zelle\u015ftirin<\/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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