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food-grade solid enzyme preparation prepared by liquid deep fermentation, ultrafiltration and spray drying processes.

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Xylanase is the most critical hydrolase in the xylan hydrolase system. The enzyme is a product produced by submerged fermentation of Aspergillus niger strain and low temperature drying. It mainly decomposes hemicellulose and xylan which are polymerized by five carbon sugars into five carbon sugars, such as xylose, xylobiose, xylotriose and other products, and there are also a few arabinose. Since most xylan is a heterogeneous polysaccharide with a complex structure and a high degree of branching, containing many different substituents, the biodegradation of xylan requires a complex enzyme system in which multiple components cooperate with each other. It acts to degrade xylan, so xylanase is a group of enzymes, not an enzyme.
Appearance Yellow or brown powder
Odor Odorless
Temperature adaptation range 40-60℃
Enzyme activity (u/g) 5000-200000
PH Value 3.5-6.0
Dosage for flour (ppm) XYL102 20-60
Dosage for flour (ppm) XYL200 20-100
Dosage for bread(ppm) XYL102 10-60
Dosage for bread(ppm) XYL200 10-60
  Application area: Food industry: It can replace emulsifier or be used in combination in bread processing. It is used for flour processing and improvement to produce special flour, and it can also be used for terminal to improve the quality of baking and cooking products.
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