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Xylanase Enzyme For The Improvement Of Bread Making Quality

$51.99

Availability: 97 in stock

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1583

Product Description

Hemi-Cellulase SBE-02X is produced by submerged fermentation of Trichoderma reesei followed by purification, formulation and drying. The product is used in baking to improve dough handling properties and sensory properties as well as product volume of baked products by modifying the hemicellulose components in flour.

Mechanism and product standard

Hemicellulose comprises a group of heterogenous polysaccharides made up of hexose, pentose and their derivatives. The product is able to degrade hemicellulose polymers present in flour to produce oligomers and their building blocks, which contributes to improved dough handling properties, yeast fermentation, product volume, sensory properties and crumb texture.

Product standard

The product complies with GB1886.174.

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*12,500 u/g
Physical FormPowder
Color**light yellow
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 Temperature40℃-60℃
Activity pH3.5-7.5
Optimum pH5.0-7.0

Dosage recommendatiom

For steamed bread producing:The recommended dosage is 10-20g 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

Model Number

SBE-02X

Appearance

Powder

MOQ

1 Kilogram

CAS No.

9025-57-4

Colour

light yellow

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℃,Optimum40℃-60℃

Shelf Life

12 Months

Odor

Slight Fermented Flavor

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