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Fungal xylanase is developed for specially degrading xylan as bakery enzyme. It comes from single strain fermentation and extracts from Asia's leading advanced post-processing techniques, with both internal and external degraded activity (both EC 3.2.1.8 and EC 3.2.1.92 function), effectively degrades xylan in starch. Thus it helps highly improving bakery products quality, whiteness, appearance and taste.
Definition of Activity
One unite (U) of xylanase is defined as the quantity of enzyme, which liberates 1μmol of reducing sugar from 5.0mmol/L xylan at 50℃, and pH5.5 in 1min.
Product characteristics
1.High performance of both exo- and endo-xylanase activity, excellent hydrolysis efficiency.
2.Excellent stability, with high activity at a broad range of pH and temperature.
Graph1 Fungal Xylanase Temperature Curve
Graph2 Fungal Xylanase pH Curve
Graph3 Fungal Xylanase Stability Curve
Graph4 Fungal Xylanase Thermostability Curve（Water bath for5min）
Table 1. The effect of metal ion on the enzyme activity of xylanase
Metal ion | Concentration /mol.L-1 | Relative enzyme acitivty/% | Comment |
Mg2+ Cr+ Zn2+ Fe2+ Ag+ Mn2+ Ca2+ Control group | 10-3 10-3 10-3 10-3 10-3 10-3 10-3 / | 116.25 108.90 98.47 91.75 96.38 78.49 98.26 100 | + 0 0 0 - - 0 0 |
Note: + stands for positive effect, - stands for negative effect; 0 stands for unobvious effect( within 10%)
Product Function
1. Improve the flour quality, increase the baker’s volume.
2. Imporve the bread’s internal structure.
3. Improve the dough’s structure and fermentability, increase its processability.
4. Delay the aging speed and enhance the quality of bread.
5. The xylanase have good synergistic effect with lipase.
Specification and Usage
Product | fungal xylanase |
Enzyme Activity | 100000U/g |
Form | Powder |
Usage | The recommend dosage is 5-25ppm ( 0.5-2.5g/100Kg flour), the xylanase could be used with Habio lipase cooperatively; The detail dosage should be adjusted according to the flour quality and processing, the overdose may cause tackily because of the decrease of flour’s retention ability. |
Package and Storage
Packaging: 25kg/bag; liquid xylanase: 30kg per plastic barrel.
Store in original package under sealed, room temperature condition for 12 months to solid form, and 6 months to liquid form (less than 25 ℃).
Avoid to be exposed to the sun, rain, high temperature and high humidity.
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