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.…
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.
White to grey
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.
The product complies with GB1886.174.
Particle size (%<40 mesh)
Loss on drying/(%)
Total viable count/(CFU/g)
For steamed bread producing the recommended dosage is 5-10g per ton of flour. The dosage must 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.
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.
Keep sealed after use every time to avoid microbial infections and inactivation of enzymes until its finish.
PACKAGE AND STORAGE
Ø Package： 25kgs/drum; 1,125kgs/drum.
Ø Storage： Keep sealed in a dry and cool place and avoid direct sunlight.
Ø Shelf life: 12 months in a dry and cool place.