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Native Bacillus subtilis Xylanase Enzyme (Food Grade)

Cat No.
NATE-0734
Description
Xylanase is the name given to a class of enzymes which degrade the linear polysaccharide beta-1,4-xylan into xylose, thus breaking down hemicellulose, one of the major components of plant cell walls. As such, it plays a major role in micro-organisms thriving on plant sources for the degradation of plant matter into usable nutrients. Xylanases are produced by fungi, bacteria, yeast, marine algae, protozoans, snails, crustaceans, insect, seeds, etc., (mammals do not produce xylanases).
Abbr
Xylanase, Native (Bacillus subtilis)
Alias
xylanase
Source
Bacillus subtilis
Applications
1) In the bread-making process, the elastic of the dough with appropriate xylanase is enhanced significantly and easy to operate; the time of dough formation and dough stabilization is shorten significantly; the proofing dough volume is increased significantly; the skin color is moderate and hardness decreased after baking; the texture is white and delicate; the structure is fine and smooth; the stoma is uniform and the bread is soft and chewy. 2) In the storage of bread, the appropriate xylanase can retrad bread staling, improve the water holding capacity of the bread and optimize the gluten network, thereby, preventing water loss and re-allocate, stabilize the organizational structure of the bread.
Appearance
Powder with good fluidity
Product Overview
Xylanase which made from the best strain of Bacillus subtilis. It is a kind of purified endo-bacteria-xylanase. It can be applied in the flour treatment for bread powder and steam bread powder production, and it can also be applied in the production of bread and steam bread improver. It can also be used in the beer brewery industry, juice and wine industry and animal feed industry.
Enzyme Commission Number
EC 3.2.1.8
Activity
> 200,000u/g
CAS No.
9025-57-4
Unit Definition
One unit of Xylanase equals to the amount of enzyme, which hydrolyzes xylan to get 1 μg Of reducing sugar (in xylose) in 1 min. at 50°C and pH5.0.
Optimum pH
5.0-7.0
Optimum temperature
50-80°C
Stability
12 months in a cool and dry place in original package, enzymatic activity remains > 90%. Increase dosage after shelf life. 18 months in a dry place at 5~15°C.
Storage
Should be stored in a dry and cool place, avoiding high temperature.
Synonyms
EC 3.2.1.8; endo-(1→4)-β-xylan 4-xylanohydrolase; endo-1,4-xylanase; xylanase; β-1,4-xylanase; endo-1,4-xylanase; endo-β-1,4-xylanase; endo-1,4-β-D-xylanase; 1,4-β-xylan xylanohydrolase; β-xylanase; β-1,4-xylan xylanohydrolase; endo-1,4-β-xylanase; β-D-xylanase; endo-1,4-β-xylanase
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