EN-XY 100
Xylanase


Hemicelluloses are plant cell wall polysaccharides which are not solubilized by water or chelating agents but are solubilized by aqueous alkali. They are composed of pectin, lignin and xylan. Xylan is the main hemicellulose present in the residues of plant- based materials, and its removal from the outer surface surfaces using the enzyme xylanase leads to enhanced exposure of xylan chains between cellulosic fibers. Xylanase is one class of hydrolytic enzyme which hydrolyses xylan into xylose and xylobiose. It randomly cleaves the beta1,4 backbone of the complex plant cell wall polysaccharide xylan. Xylanase has various industrial applications. In baking industry, xylanase breaks down the hemicellulose in wheat flour, helping in the redistribution of water and leaving the dough softer and easier to knead. Bread becomes easier to knead and has larger volume. In beverage industry, xylanase is used for efficient extraction of juice from fruits. It also used for clarification of wine to degrade the present polysaccharides.

The optimal dosage depends on the practical variety of materials and operating procedures. However, as temperature and processing time affect the treatment, tests should be carried out to find the optimum dosage.

Effective/Optimum pH range: 3.0 to 9.0/ 6.0
Effective/Optimum temperature range: 55 to 90°C/ 70°C

Description: Xylanase
Activity: 100,000 U/g

XY100 has an average shelf life of one year from the time of manufacture, so proper storage is a must: store in a cool, dry place and away from direct sunlight. This product maintains its activity for considerably longer time when stored at lower temperatures (below 25°C). The product should not be frozen.