PRODUCT DESCRIPTION
Xylanase XY20L is produced by submerged fermentation of Trichoderma reesei followed by purification and formulation. Xylanase degrades hemicellulose substances and reduces the viscosity of starch slurry. It’s widely applied in alcohol industry or brewing especially when wheat raw materials are used.
MECHANISM
The enzyme contains mainly endo β-1,4 xylanase and β-xylosidase. The former degrades xylan into oligoxylose and xylobiose, while the latter further degrades the oligoxylose and xylobiose into xylose. In this way, the viscosity caused by xylan is greatly reduced.
REACTION PARAMETERS
PARAMETERS | RANGE |
Activity Temperature | 35℃-85℃ |
Optimum Temperature | 65℃-75℃ |
Activity pH | 3.0-7.5 |
Optimum pH | 3.5-5.0 |
PRODUCT SPECIFICATION
Items | Description |
Declared Activity* | 20,000u/ml |
Physical Form | Liquid |
Color** | Brown |
Odour | Normal microbial fermentation odour. |
*Definition of Unit: 1 unit of Xylanase equals to the amount of enzyme, which hydrolyzes xylan to get 1 μmol of reducing sugar (Calculated as xylose) in 1 min at 50℃ and pH5.0..
** Color: Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.
PRODUCT STANDARD
The product complies with GB1886.174.
No. | ITEMS | INDEX |
1 | Bulk density/(g/ml) | ≤1.20 |
2 | pH/(25℃) | 3.0-6.0 |
3 | Lead/(mg/kg) | ≤5.0 |
4 | Arsenic/(mg/kg) | ≤3.0 |
5 | Total viable count/(CFU/mL) | ≤50,000 |
6 | Coliform Bacteria/(CFU/mL) | ≤30 |
7 | Escherichia coli | (CFU/mL) | <10 |
(MPN/mL) | ≤3.0 |
8 | Salmonella/(25mL) | Not Detected |
APPLICATION RECOMMENDATION
l For brewing: The recommended dosage is 0.1-0.4L of the enzyme preparation per ton of total raw materials, added at mashing-in.
l For alcohol industry: The recommended dosage is 0.05-0.2L of the enzyme preparation per ton of total raw materials.
The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.
SAFE HANDLING PRECAUTIONS
Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.
WARNINGS
Keep sealed after use every time to avoid microbial infections and inactivation of enzymes until its finish.
PACKAGE AND STORAGE
Ø Package：25kgs/drum; 1,125kgs/drum.
Ø Storage： Keep sealed in a dry and cool place and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact performance of the product.
Ø Shelf life: 12 months in a dry and cool place.
For more details or any inquiries you may contact directly by sending us emails at: jeff2020@dingtalk.com