Beta‑Glucanase
Enzyme Preparations
9044-93-3
$20.09 ~ $30.13
Food
Free sample from 100g(NF)
One unit of:25kg/barrel
One unit of:25kg/barrel
25kg/barrel
Product Info
What is Beta‑Glucanase?
Beta-Glucanase is an enzyme that breaks down beta-glucans, primarily used in brewing, animal feed, and the food industry to improve filtration, nutrient release, and texture.
How is Beta‑Glucanase made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Inoculum Development | Cultivate a selected high-yield microbial strain (e.g., Trichoderma reesei, Aspergillus niger) in a sterile seed culture medium. | Control Point: Strain purity, cell viability, and absence of contamination. Note: A pure and robust inoculum is crucial for a successful fermentation run. |
| 2 | Submerged Fermentation | Transfer the inoculum into a large-scale, sterile bioreactor containing a nutrient-rich medium. The microorganism grows and secretes the beta-glucanase enzyme. | Control Point: Strict monitoring and control of temperature, pH, dissolved oxygen (DO), and agitation. Note: This is the core production step where enzyme yield is determined. |
| 3 | Harvest & Primary Recovery | Separate the microbial cells and insoluble materials from the fermentation broth containing the crude enzyme solution. | Control Point: Centrifugation speed/time or filtration membrane pore size. Note: The goal is to obtain a clear, cell-free supernatant with minimal enzyme loss. |
| 4 | Concentration & Purification | Concentrate the enzyme solution using ultrafiltration to remove water and low molecular weight solutes. Further purification may be applied. | Control Point: Membrane molecular weight cut-off (MWCO), transmembrane pressure, and temperature. Note: This step significantly increases the enzyme's specific activity. |
| 5 | Formulation & Standardization | Blend the purified enzyme concentrate with stabilizers (e.g., glycerol, sorbitol) and carriers (e.g., maltodextrin) to create a stable product with a defined activity level. | Control Point: Precise measurement of enzyme activity and accurate blending ratios. Note: Ensures batch-to-batch consistency and product stability for the end-user. |
| 6 | Drying (for powder form) | Convert the standardized liquid formulation into a stable powder, commonly through spray drying or fluid-bed granulation. | Control Point: Dryer inlet and outlet temperatures, and feed rate. Note: Gentle drying conditions are essential to prevent heat denaturation of the enzyme. |
| 7 | Quality Control & Packaging | Conduct final analysis on the finished product for activity, purity, moisture content, and microbial contamination. Package in sealed, moisture-proof containers. | Control Point: Final enzyme activity assay, microbiological limits, and heavy metal analysis. Note: This is the final verification that the product meets all quality and safety specifications before market release. |
Technical Specifications
| CAS Number | 9044-93-3 |
| Solubility | Soluble in water; insoluble in organic solvents |
| Storage Conditions | Cool, dry, sealed |
| Shelf Life | 12 Months |
Applications & Usage
Common Applications:
brewing
alcohol
feed
pulp
textile
detergent
digestion of β‑glucan-rich grains
Mechanism of action:
| Parameter | Beta‑Glucanase |
|---|---|
| Functional Category | Enzyme; Processing Aid; Viscosity Reducer |
| Key Ingredients | Enzyme: Beta-glucanase (endo-1,3(4)-β-glucanase), commonly derived from microbial sources such as Aspergillus, Trichoderma, or Bacillus species. |
| Mechanism of Action | Catalyzes the endo-hydrolysis of 1,3- or 1,4-glycosidic linkages within beta-D-glucan polymers. This action specifically targets and breaks down high-molecular-weight, water-soluble beta-glucans found in grains like barley and oats into smaller, non-viscous oligosaccharides. |
| Application Effect in Product | Reduces wort viscosity in brewing for improved lautering and filtration rates; prevents formation of haze and gels in beer; enhances extract yield from grains; improves digestibility and nutrient absorption in animal feed; can improve dough handling in baking applications. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Beta-Glucanase | Hydrolase Enzyme | Specifically hydrolyzes beta-glucans found in grains like barley and oats. | Highly effective at reducing viscosity and improving filtration in barley/oat-heavy processes. Very specific target action. | Ineffective against other polysaccharides like xylan or cellulose. Addresses a narrow range of problems. | Brewing (improving mash separation and beer filterability), animal feed (improving nutrient digestibility from barley/oats). | To solve viscosity and filtration problems specifically caused by beta-glucans from barley, oats, or rye. |
| Xylanase | Hydrolase Enzyme | Breaks down xylans, a major component of hemicellulose in grains like wheat and rye. | Excellent for reducing viscosity caused by arabinoxylans in wheat/rye. Often used with other enzymes for a broader effect. | Does not break down beta-glucans or cellulose. Efficacy is highly dependent on the raw material (grain type). | Animal feed (especially for poultry/swine on wheat-based diets), baking (improving dough handling), biofuel production. | When processing wheat or rye to break down hemicellulose, improving nutrient access or reducing water binding. |
| Cellulase | Hydrolase Enzyme | Degrades cellulose, the primary structural component of plant cell walls. | Capable of breaking down the most abundant and structurally robust plant fiber, releasing trapped nutrients or sugars. | Slower acting than enzymes targeting more soluble fibers. Less relevant for viscosity issues in standard brewing. | Biofuel production (cellulosic ethanol), animal feed for high-fiber diets, fruit juice extraction, textile processing. | For comprehensive breakdown of tough plant fiber to maximize sugar yield or nutrient release from biomass. |
| Amylase | Hydrolase Enzyme | Hydrolyzes starch into simple sugars (e.g., glucose, maltose). | Fundamental for converting starch into fermentable sugars. Very efficient and a core process enzyme in many industries. | No activity on structural polysaccharides (fiber). Does not address viscosity or filtration issues caused by non-starch components. | Brewing and distilling (saccharification), baking (providing yeast food), production of sweeteners (HFCS). | When the primary goal is to convert starch into fermentable sugars for alcohol production, baking, or syrups. |
| Protease | Hydrolase Enzyme | Breaks down proteins into smaller peptides and amino acids. | Reduces protein-related problems like chill haze in beer. Improves protein digestibility in animal feed. | No effect on any carbohydrates. Overuse can damage desirable protein structures, such as beer foam. | Brewing (clarification), animal feed formulation, meat tenderizing, dairy industry (cheese production). | To specifically target and degrade proteins for clarity, improved nutrition, or texture modification. |
Technical Documents
Available Documentation
Spec Sheet, Activity Report, MSDS
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications