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Xylanase Enzyme For Bread Making – 5,500 u/g Powder

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1795

Xylanase SBE-01X is produced by submerged fermentation of Trichoderma reesei followed by purification, formulation and drying. Xylanase acts on xylan in flour and improves dough handling properties, crumb structure and sensory properties of baked products. It can work synergistically with other baking enzymes like fungal amylase, glucose oxidase, lipase, etc.…

Mechanism and product standard

The Xylanase is an enzyme complex degrading xylan into Xylo-oligosaccharide and xylose. The product contains β-1,4-xylanase and β-xylosidase most but also some β-1,4-xylanase, β-xylosidase, α-D-glucuronidase, α-L-furan arabinosidase, acetyl xylanase and feruloyl esterase. They jointly modify functionality of xylan and then dough handling properties, and sensory properties of baked products.

Product standard

No.ITEMSINDEX
1Particle size (%<40 mesh)≥80
2Loss on drying/(%)≤8.0
3Lead/(mg/kg)≤5.0
4Arsenic/(mg/kg)≤3.0
5Total viable count/(CFU/mL)≤50000
6Coliform Bacteria/(CFU/mL)≤30
7Escherichia coli(CFU/mL)<10
(MPN/mL)≤3.0
8Salmonella/(25mL)Not Detected

Product specification

ItemsDescription
Declared Activity*5,500 u/g
Physical FormPowder
Color**White to grey
OdourNormal microbial fermentation odour.

Definition of Unit: 1 unit of Xylanase equals to the amount of enzyme, which hydrolyzes xylan to get 1 μmol of reducing sugar(Calculated as xylose) in 1 min at 50℃ and pH5.0. Color: can vary from batch to batch. Color intensity is not an indication of enzyme activity.

Reaction parameters

CONDITIONRANGE
Activity Temperature30℃-70℃
Optimum Temperature50℃-65℃
Activity pH3.5-7.5
Optimum pH5.0-7.0

Dosage recommendatiom

For steamed bread producing:The recommended dosage is 5-10g per ton of flour. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.

Package and storage

Package: 25kgs/drum; 1,125kgs/drum.

Storage: Keep sealed in a dry and cool place and avoid direct sunlight.

Shelf life: 12 months in a dry and cool place.

Safe handling precautions

Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.

Other Names

zytase

Place of Origin

Ning xia

FEMA No.

null

Model Number

SBE-01X

Appearance

Powder

MOQ

1 Kilogram

CAS No.

9025-57-4

Colour

White to grey

Brand Name

SUNSON

HALAL Certified.

Valid from 2019-07-23 until 2021-06-23

Type

Enzyme Preparations

EINECS No.

3.4.11

PH

3.5~7.5, Optimum 5.0-7.0

MF

null

Tempreture

30℃-70℃,Optimum60℃-65℃

Shelf Life

12 Months

Odor

Slight Fermented Flavor

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