Xylanase Enzyme (200,000U/g)

Activation Temperature: 20-60C, pH 3.5-6.0, optimal 45-50C, pH 4.0-5.5

Xylanase Enzyme (200,000U/g)

Activation Temperature: 20-60C, pH 3.5-6.0, optimal 45-50C, pH 4.0-5.5

Xylanase enzymes are commonly used in the food industry to break down xylan. It is a type of plant fiber found in grains, cereals and vegetables. Here are some applications of xylanase in food:

Quality improvement of wheat and other cereal products: Xylanase can be used to break down xylan in cereal grains. Improve the texture, flavor and nutritional value of wheat and other grain products such as bread, pasta and cereals.

Plant-based milk production: Xylanase can be used to break down xylan in plant-based dairy products such as soy milk to improve texture and consistency.

Feed production: Xylanase enzyme can be added to feed to improve feed digestibility and increase nutritional value for animals.

Plant Protein Production: Xylanase can be used to break down xylan in plant protein sources such as soy to improve the digestibility and nutritional value of the protein.

Biofuel production: Xylanase can be used to break down xylan in plant materials such as corn and wheat straw to produce biofuels.

At 4 degrees can be stored for 25 months, at 15 degrees can be stored for 18 months, room temperature can be stored for 12 months