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.

Juice processing: Decompose the xylan in the fruit cell wall to improve juice yield and clarity.

Papermaking: Degradation of wood polysaccharides makes fibers easier to separate, reduces the use of chemical bleaching agents (such as chlorine gas), lowers environmental pollution, and improves paper strength.

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.