Xylanase
Enzyme Preparations
9025-57-4
$17.06 ~ $25.59
Food
Free sample from 100g(NF)
One unit of:25kg/barrel
One unit of:25kg/barrel
25kg/barrel
Product Info
What is Xylanase?
Xylanase is an enzyme that hydrolyzes xylan, a complex carbohydrate found in plant cell walls, and is mainly used in baking, brewing, and animal feed production to improve processing efficiency and nutrient digestion.
How is Xylanase made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Inoculum Preparation | Cultivate a pure, high-yield microbial strain (e.g., Aspergillus niger, Trichoderma reesei) in a sterile, nutrient-rich seed medium. | Strain purity and viability are paramount. Aseptic techniques must be strictly followed to prevent any microbial contamination which could ruin the entire batch. |
| 2 | Media Preparation & Sterilization | Prepare the large-scale fermentation medium containing a carbon source, nitrogen source, minerals, and an inducer substrate like wheat bran or corncobs. Sterilize the medium in the bioreactor. | Complete sterilization (typically via high-pressure steam) is critical to eliminate competing microbes. The pH and nutrient composition must be optimized for maximum xylanase expression. |
| 3 | Fermentation | Introduce the inoculum into the sterilized medium within the bioreactor. Allow the microorganisms to grow and secrete xylanase into the medium over several days. | Continuously monitor and control pH, temperature, dissolved oxygen (DO), and agitation speed. Sample regularly to measure enzyme activity and determine the optimal harvest time. |
| 4 | Harvesting & Solid-Liquid Separation | Stop the fermentation and separate the enzyme-containing liquid broth from the microbial cells (biomass) and residual solids. | Typically performed using centrifugation or microfiltration. The goal is to achieve a clear, cell-free supernatant while minimizing enzyme loss. |
| 5 | Concentration & Purification | Concentrate the cell-free broth to increase the enzyme activity per unit volume and remove water and small molecular weight impurities. | Ultrafiltration (UF) is the key technology used. The membrane's molecular weight cut-off is chosen to retain the xylanase enzyme while allowing smaller molecules to pass through. |
| 6 | Standardization & Formulation | Measure the enzymatic activity of the concentrated liquid. Dilute or blend with stabilizers (e.g., glycerol) and/or carriers (e.g., maltodextrin) to achieve the target product specification. | Accurate activity assay is crucial for product consistency and quality. Stabilizers are added to ensure shelf-life and performance under application conditions. |
| 7 | Drying (for powder form) | Convert the standardized liquid enzyme concentrate into a stable powder, typically using a spray dryer. | Control of inlet and outlet temperatures is critical to remove water without denaturing the heat-sensitive enzyme. This results in a powder with low moisture content for enhanced stability. |
| 8 | Quality Control & Packaging | Conduct final quality checks on the finished product (liquid or powder). Package into sealed, moisture-proof containers. | Final QC tests confirm enzyme activity, microbial limits, heavy metals, and physical properties. Proper packaging is essential to protect the enzyme from degradation by moisture and air. |
Technical Specifications
| CAS Number | 9025-57-4 |
| Solubility | Soluble in water or buffer |
| Storage Conditions | Store in cool, dry; 2–8 °C recommended |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
baking (improves dough
loaf volume)
feed
juice clarification
pulp bleaching
silage
Mechanism of action:
| Parameter | Xylanase |
|---|---|
| Functional Category | Dough Conditioner; Baking Improver; Viscosity Reducer |
| Key Ingredients | Endo-β-1,4-xylanase enzyme (typically from fungal or bacterial sources like Aspergillus or Bacillus species) |
| Mechanism of Action | Catalyzes the hydrolysis of water-insoluble arabinoxylans (a key non-starch polysaccharide in flour) into smaller, soluble xylo-oligosaccharides. This breakdown releases water entrapped within the pentosan gel network, making it available for gluten development and reducing dough viscosity. |
| Application Effect in Product | Improved dough machinability, handling, and extensibility; increased loaf volume and softer crumb structure in baked goods; enhanced gluten network formation and oven spring; reduced viscosity in wheat-based slurries for brewing or ethanol production. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Xylanase | Hemicellulase Enzyme | Catalyzes the hydrolysis of xylan, a major component of hemicellulose, into smaller sugars. | Highly effective at reducing viscosity caused by soluble arabinoxylans in wheat and rye. Efficiently breaks down plant cell wall structures to release nutrients. | Ineffective against cellulose, starch, or protein. Its specificity limits it from degrading other polysaccharides. | Baking (improving dough handling and loaf volume), animal feed (for corn/wheat/rye-based diets), pulp and paper bleaching, biofuel production. | To specifically target the xylan fraction of hemicellulose, which is a primary anti-nutritional factor and viscosity contributor in many common grains. |
| Amylase | Carbohydrase Enzyme | Catalyzes the hydrolysis of starch into simple sugars like glucose and maltose. | Directly increases the availability of energy from starch. Provides fermentable sugars for yeast in baking. | Does not degrade structural polysaccharides like xylan or cellulose. No impact on viscosity caused by hemicellulose. | Baking (yeast activation, browning), brewing, animal feed (for high-starch diets like corn), high-fructose corn syrup production. | When the goal is to break down starch for energy release or fermentation, rather than degrading structural plant fibers. |
| Cellulase | Carbohydrase Enzyme | A complex of enzymes that breaks down cellulose into glucose. | Degrades the most abundant and rigid structural polysaccharide in plants, unlocking a major source of fermentable sugars. | Does not act on hemicellulose or starch. Often requires a synergistic action with other enzymes like xylanase for complete biomass degradation. | Biofuel production from lignocellulosic feedstocks, animal feed for ruminants or diets high in fibrous forage, textiles (biostoning). | To break down the core cellulose fiber, especially in highly fibrous materials. Often used in combination with xylanase for a broader effect. |
| Mannanase | Hemicellulase Enzyme | Catalyzes the hydrolysis of mannans, a type of hemicellulose common in legumes. | Specifically targets beta-mannans, which are significant anti-nutritional factors in feed ingredients like soybean meal. | No activity on xylan, cellulose, or starch. Less relevant for diets based primarily on wheat or rye. | Animal feed for poultry and swine using diets with high levels of soybean meal, palm kernel meal, or copra meal. | To counteract the negative effects of mannans, particularly in soy-based diets, which xylanase does not address. |
| Protease | Peptidase Enzyme | Catalyzes the breakdown of proteins into smaller peptides and amino acids. | Improves protein digestibility and nutrient availability. Can modify protein structures like gluten to alter physical properties. | No effect on any carbohydrates (starch, cellulose, xylan). Over-application can damage desirable protein structures. | Animal feed (improving protein utilization), baking (mellowing dough, for crackers/biscuits), detergents, dairy processing. | When the primary target is to improve protein digestion or modify the functionality of proteins, not carbohydrates. |
Technical Documents
Available Documentation
COA, SDS available
Safety Data Sheet (SDS)
Available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications