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. | ITEMS | INDEX | |
| 1 | Particle size (%<40 mesh) | ≥80 | |
| 2 | Loss on drying/(%) | ≤8.0 | |
| 3 | Lead/(mg/kg) | ≤5.0 | |
| 4 | Arsenic/(mg/kg) | ≤3.0 | |
| 5 | Total viable count/(CFU/mL) | ≤50000 | |
| 6 | Coliform Bacteria/(CFU/mL) | ≤30 | |
| 7 | Escherichia coli | (CFU/mL) | <10 |
| (MPN/mL) | ≤3.0 | ||
| 8 | Salmonella/(25mL) | Not Detected |
Product specification
| Items | Description |
| Declared Activity* | 5,500 u/g |
| Physical Form | Powder |
| Color** | White to grey |
| Odour | Normal 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
| CONDITION | RANGE |
| Activity Temperature | 30℃-70℃ |
| Optimum Temperature | 50℃-65℃ |
| Activity pH | 3.5-7.5 |
| Optimum pH | 5.0-7.0 |
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.
