Xylanase CAS 37278-89-0 (9025-57-4)

• Iden­ti­fi­ca­tion
• Prop­er­ties
• Safe­ty Data
• Spec­i­fi­ca­tions & Oth­er Information
• Links
• Quick Inquiry

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

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 Ulcho Bio­chem­i­cal Ltd (http://​www​.ulcho​.com/).

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