Xylanase is a type of glycoside hydrolase that can specifically catalyze the degradation of xylan, breaking the β -1,4-glycosidic bonds in xylan molecules and decomposing them into small molecules such as oligosaccharides and xylose. It is mainly used in bread baking and feed processing.
Feed processing: Adding xylanase can degrade xylan, reduce viscosity, improve the utilization of carbohydrates and proteins in feed, and reduce breeding costs.
Bread baking: Degradation of xylan in wheat flour to improve dough extensibility and water holding capacity, resulting in larger bread volume and softer texture.
Xylanase is a type of glycoside hydrolase that can specifically catalyze the degradation of xylan, breaking the β -1,4-glycosidic bonds in xylan molecules and decomposing them into small molecules such as oligosaccharides and xylose. It is mainly used in bread baking and feed processing.
Feed processing: Adding xylanase can degrade xylan, reduce viscosity, improve the utilization of carbohydrates and proteins in feed, and reduce breeding costs.
Bread baking: Degradation of xylan in wheat flour to improve dough extensibility and water holding capacity, resulting in larger bread volume and softer texture.
| Origin | Nanning, Guangxi, China |
| Physical properties | white powder |
| Enzyme activity | 10000U/G-20000U/G |
| Odor | distinctive smell |
| Solubility | soluble in water |
| Fineness | 40 mesh, 60 mesh, 80 mesh (Customizable on demand) |
| Optimal pH value | 3.0~7.5 |
| Optimal temperature | Baking (20-75 ℃), feed (75-90 ℃) |
| Product execution standards | GB1886.174-2016 |
| Addition amount | Baking (0.01 ‰ -0.05 ‰), feed (0.06 ‰ -0.12 ‰) |
| Enzymatic hydrolysis time | Baking (0.5-1 hour) |
| Certification | HALAL certificate |
| ISO Quality System Certification | |
| FSSC22000 Food Safety System Certification | |
| Product specifications | Inner packaging: 1kg/bag, 5kg/bag, 20kg/bag. |
| Outer packaging: cardboard box, cardboard drum. |
Applications
| Plant extraction | Juice production | baking | feed |
Notices
1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;
2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.
3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.
4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.
