Xylanase CAS 37278-89-0 (9025-57-4)
Identification
CAS Number
37278-89-0 (9025-57-4)
Name
Xylanase
Properties
Appearance
White to light yellow powder
Safety Data
RIDADR
NONH for all modes of transport
WGK Germany
3
Specifications and Other Information of Our Xylanase CAS 37278-89-0 (9025-57-4)
Description
Xylan is a heterogeneous polysaccharide that exists in plant cell walls, accounting for about 15% to 35% of the dry weight of plant cells, and is the main component of plant hemicellulose .Most xylan is a heterogeneous polysaccharide with a complex structure and a high degree of branching, containing many different substituents.Xylanase degrades xylan through the synergistic interaction of its components(Endo-Xylanase).
Xylanase applied in baking can convert the non-starch polysaccharides (NSP) in the dough into soluble components, promote the formation and stability of the gluten network structure, and have an important influence on the air retention of the dough.
Function
1.Improve dough performance and increase baking volume;
2.Increase the ductility of the dough, improve the phenomenon of breakage and slag drop;
3.Improve the internal organization of the product, make the internal organization of the product fine and uniform, soft and elastic;
4.Replace chemical modifiers.
Advantages
1.Natural and safe: Xylanase is derived from a protein with catalytic function in the body and has natural and safe properties;
2.Easy to use: good fluidity, easy to disperse and integrate into the existing formula;
3.Remarkable effect: small dosage and reduce addition of chemicals.
Use Method
It can be directly added to flour when used, and can be premixed at 1:10 first, and then further mixed. The recommended dosage is 5-30ppm, and the optimal dosage range should be determined by baking experiments.
Source
Trichoderma Reesei
| Items | Specification |
| Xylanase Activity U/g | ≥ 800,000 |
| Sensory indicators | White to light yellow powder |
| Loss on drying(%) | ≤8.0 |
| Fineness (80 mesh standard sieve pass rate) (%) | ≥90 |
| Lead(Pb/mg/kg) | ≤5 |
| Total arsenic (as As)/(mg/kg） | ≤3 |
| Total number of bacterial colonies/(CFU/g) | ≤50000 |
| Coliform bacteria(CFU/g) | ≤30 |
| Escherichia coli (MPN/g) | ≤3.0 |
| Salmonella (25g) | Not detected |
Directions For Use And Recommended Dosage
Used in flour, bakery, maltose and maltose syrup industries; the general recommended addition level is 5-500ppm, depending on the actual production.
Storage
Storage temperature: 0-25℃ in a dry environment, store in a dry environment and avoid direct sunlight; the packaging must be kept intact or placed in a closed container while storing.
Shelf Life
12 months
Links
This product is developed by our R&D company Watson International Ltd (https://www.watson-int.com/).