Cellulase
Enzyme Preparations
9012-54-8
$9.67 ~ $14.50
Complies with factory release standard
Free sample from 100g(NF)
One unit of:25kg/barrel
One unit of:25kg/barrel
25kg/barrel
Product Info
What is Cellulase?
Cellulase is an enzyme that catalyzes the decomposition of cellulose into simpler sugars, widely used in the food industry for clarifying juices, modifying texture in vegetable products, and improving yield in fermentation processes.
How is Cellulase 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 starter medium to generate a healthy and active cell culture for the main fermenter. | Strict aseptic conditions are critical to prevent contamination by foreign microbes. The purity and viability of the inoculum directly impact the final yield. |
| 2 | Submerged Fermentation | Inoculate a large-scale, sterilized bioreactor containing a nutrient medium rich in cellulose (the inducer for cellulase production). The microbe grows and secretes the enzyme into the broth. | Tightly control fermentation parameters: pH (typically 4.5-5.5), temperature (28-30°C), dissolved oxygen, and agitation. Monitor enzyme activity levels throughout the batch. |
| 3 | Harvesting & Cell Separation | Separate the enzyme-rich liquid broth from the solid biomass (fungal mycelia, residual substrate). This is typically achieved using large-scale centrifugation or filtration. | Process at a low temperature (e.g., 4-8°C) to maintain enzyme stability. The efficiency of solid-liquid separation determines the recovery yield of the crude enzyme. |
| 4 | Concentration & Purification | Concentrate the crude enzyme solution to increase its specific activity. Ultrafiltration is commonly used to remove water, salts, and small molecules. | Monitor the protein concentration and enzyme activity. The integrity of the filtration membrane is a key control point to prevent loss of enzyme. |
| 5 | Formulation & Standardization | Mix the concentrated enzyme liquid with stabilizing agents (e.g., glycerol, sorbitol) to ensure shelf life. Standardize the batch to a target activity level by dilution if necessary. | The choice of stabilizers is crucial for activity retention during storage. For powdered forms, control spray drying temperature to prevent thermal denaturation. |
| 6 | Quality Control & Packaging | Perform final assays to verify enzyme activity (e.g., Filter Paper Units - FPU), purity, pH, and check for microbial contamination. Package the final product in sealed, appropriate containers. | The final product must meet all pre-defined specifications. Accurate activity measurement is essential for correct product labeling and customer application. |
Technical Specifications
| CAS Number | 9012-54-8 |
| Solubility | Soluble in water |
| Storage Conditions | Cool and dry environment, 2–8 °C preferred |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Fruit juice clarification
baking dough improvement
animal feed digestibility
textile bio-polishing
plant cell wall degradation
Mechanism of action:
| Parameter | Cellulase |
|---|---|
| Functional Category | Enzymatic Processing Aid; Texturizer; Hydrolysis Agent |
| Key Ingredients | Cellulase enzyme complex (endo-1,4-β-D-glucanase; EC 3.2.1.4), typically derived from fungal sources like Aspergillus niger or Trichoderma reesei. |
| Mechanism of Action | Catalyzes the hydrolysis of β-1,4-glycosidic bonds within cellulose chains, a primary structural component of plant cell walls. This enzymatic action breaks down insoluble cellulose polymers into smaller, soluble oligosaccharides and eventually glucose, effectively degrading the plant cell wall matrix. |
| Application Effect in Product | Increased juice yield and clarity in fruit/vegetable processing; enhanced extraction of flavors, oils, and colors from plant materials; reduced viscosity in cereal-based mashes (brewing); improved texture and softness in baked goods; aids in mucilage removal for coffee bean processing. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Cellulase | Hydrolytic Enzyme | Degrades cellulose by hydrolyzing β-1,4-glycosidic bonds. Exists as a complex of multiple enzymes (endoglucanase, exoglucanase, beta-glucosidase). | Essential for processing the most abundant organic polymer on Earth. Key driver for second-generation biofuels. Strong synergistic effect with other enzymes. | Ineffective against other plant polymers like hemicellulose, lignin, or pectin. Activity can be slow on highly crystalline cellulose. | Biofuel production from lignocellulosic biomass, textile finishing (e.g., stone-washing denim), detergents, paper recycling, animal feed supplements. | To specifically break down, soften, or convert materials composed primarily of cellulose. |
| Hemicellulase (e.g., Xylanase) | Hydrolytic Enzyme | Degrades hemicellulose, a heteropolymer in plant cell walls. Xylanases are the most common type, targeting xylan. | Improves accessibility of cellulose for cellulases in biomass conversion. Improves dough handling in baking. Reduces need for bleaching chemicals in pulp industry. | Does not degrade cellulose or lignin. Has a more specific and limited substrate range than a full cellulase complex. | Pretreatment for biofuel production, animal feed (improves nutrient absorption), bread baking, pulp and paper industry (bio-bleaching). | When targeting hemicellulose, either for its removal to expose cellulose or for its direct conversion into valuable products. |
| Pectinase | Hydrolytic Enzyme | Breaks down pectin, a structural polysaccharide in the middle lamella of plant cells. | Excellent for clarifying liquids and increasing yield in fruit processing. Works at lower temperatures than many industrial enzymes. | No activity on cellulose, hemicellulose, or starch. Applications are largely confined to the food and beverage industry. | Fruit juice clarification, winemaking (increasing yield and clarity), coffee and tea fermentation, pectin extraction. | To process pectin-rich materials, primarily fruits and vegetables, to improve liquid clarity, yield, or texture. |
| Amylase | Hydrolytic Enzyme | Hydrolyzes starch (α-1,4-glycosidic bonds) into smaller sugars like maltose and glucose. | Highly efficient and well-established for starch liquefaction and saccharification. Cost-effective and widely available. | Ineffective on structural plant polysaccharides like cellulose or pectin. Limited to starch-based feedstocks. | Brewing, baking, production of syrups (e.g., high-fructose corn syrup), detergents (starch stain removal), first-generation biofuels from corn or grain. | When the primary goal is to break down starch into simple sugars for fermentation or food applications. |
| Ligninase (e.g., Laccase) | Oxidoreductase Enzyme | Degrades lignin, the complex phenolic polymer that provides structural rigidity to plants. Uses an oxidative mechanism. | Key to unlocking polysaccharides in woody biomass by removing the lignin barrier. Can decolorize industrial effluents. | Does not hydrolyze carbohydrates like cellulose. Often requires mediators, can be less stable, and is generally more expensive and less efficient than hydrolases. | Pulp and paper delignification, bioremediation of environmental pollutants, textile dye decolorization, biomass pretreatment for biofuels. | For applications requiring the breakdown or modification of lignin, which is resistant to hydrolysis. |
Technical Documents
Available Documentation
Spec Sheet, MSDS available
Safety Data Sheet (SDS)
Available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications