Xylanase enzyme is widely distributed in nature and can be obtained from animals, plants and microorganisms. Xylanase comes from microbial fermentation. It is an enzyme preparation refined by liquid submerged fermentation and modern biology, which can degrade high-molecular-weight water-insoluble arabinoxylan molecules β-1, 4-xyloside bond into water-soluble xylooligosaccharides and xylose, which are mainly used in the production of plant raw materials and feed.
In the process of pulp cooking, xylan is dissolved, denatured and redeposited on the fiber surface. At this time, xylanase can remove the deposited xylan. In this way, the porosity of pulp matrix is increased, the soluble lignin is released, and the chemical bleach can penetrate into the pulp more effectively. Therefore, the use of xylanase can reduce the amount of chemical bleach, improve the bleaching rate of pulp, improve the quality of paper and reduce pollution.
The xylanase enzyme in poultry feed plays an important role. It can decompose the raw material cell wall and beta glucanase enzyme in the brewing or feed industry. It can also reduce the viscosity of materials in brewing, promoting the release of effective substances, and reduce non-starch polysaccharides in feed grains, promoting the absorption and utilization of nutrients, and making it easier to obtain soluble lipids.
In plant extraction, xylanase enzyme can act on lignin, xylan, and other substances to achieve the effect of hydrolysis. The usage can be referred to as follows: the medicinal materials or plant raw materials are soaked in warm water for 30min, and the xylanase is activated with 40 ℃ water for 5min. When the temperature and pH value are adjusted to the required conditions, the enzyme solution is slowly added and gently stirred, and the constant temperature enzymatic hydrolysis lasts about 2 hours. After the enzymatic hydrolysis, operate according to the normal extraction process.
Xylanase can degrade arabinoxylans, especially water-insoluble xylans, which can not only improve the mechanical processing performance of dough but also increase the volume of bread, improving the quality of bread and delaying aging. There are five specific effects:
(1) Increase the volume of bread and steamed bread.
(2) Increase the softness of bread and steamed bread.
(3) Improve the elasticity of the gluten network in the dough and make the internal holes of the dough more uniform and fine.
(4) It can replace emulsifiers or be used together in bread processing.
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