Xylanase powder for brewing

 PRODUCT DESCRIPTION

The xylanase is produced by submerged fermentation ofTrichoderma reesei followed by purification and formulation. Xylanase is able to degrade xylan in barley or malt to reduce wort viscosity and ease wort filtration. Therefore, the enzyme is widely used in brewing.

As the main component of barley embryo cell wall, xylan is made up of xylose unit linked with β-1,4 glycosidic bond, besides the xylose residual there are many substitutions with big chemical groups along the backbone. The complete hydrolysis of xylan needs different enzymes to work synergistically, where β-1,4 -endo-xylanase plays a key role in degrading xylan into oligoxylans of different chain length and small amount of xylose. Xylan is the major responsible for wort viscosity, and degradation of the xylan leads to the great reduction of viscosity and easy wort filtration.

** Color: Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.

Brown powder. Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.

The recommended dosage is 0.01-0.06% on basis of dry malt, added at mashing-in. 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.

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.

Keep sealed after use every time to avoid microbial infections and inactivation of enzymes until its finish.

ØPackage： 25kg/jerry can.
ØStorage： Keep sealed in a dry and cool place and avoid direct sunlight.
ØShelf life:  12 months in a dry and cool place.