Xylanase SBE-01X Product Description
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.
Introduction
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 the 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 |
Specifications
| 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 pH 5.0. Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.
Mechanism
| Condition | Range |
| Activity Temperature | 30℃-70℃ |
| Optimum Temperature | 50℃-65℃ |
| Activity pH | 3.5-7.5 |
| Optimum pH | 5.0-7.0 |
Recommended Dosage
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
Package: 1 kg / bag.
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 symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes, or nasal mucosa. Any direct contact with the human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.
