Food enzyme baking xylanase Sunson SBE-06X

PRODUCT DESCRIPTION  

Xylanase SBE-06X is produced by submerged fermentation of Trichoderma reesei followed by purification, formulation and drying. Xylanase acts on xylan in flour and improves dough handling properties, crumb structure and sensory properties of baked products. It can work synergistically with other baking enzymes like fungal amylase, glucose oxidase, lipase, etc.… The enzyme can be used as flour improvement agent or baking aid.

MECHANISM

The Xylanase is an enzyme complex degrading xylan into Xylo-oligosaccharide and xylose. The product contains β-1,4-xylanase and β-xylosidase most but also some β-1,4-xylanase, β-xylosidase, α-D-glucuronidase, α-L-furan arabinosidase, acetyl xylanase and feruloyl esterase. They jointly modify functionality of xylan and then dough handling properties, and sensory properties of baked products.

REACTION PARAMETERS 

PARAMETERS	RANGE
Activity Temperature	30℃-70℃
Optimum Temperature	50℃-65℃
Activity pH	3.5-7.0
Optimum pH	5.0-7.0

PRODUCT SPECIFICATION

Items	Description
Declared Activity*	5,200 u/g
Physical Form	Powder
Color**	White to grey
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: 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	Particle size (%<40 mesh)		≥80
2	Loss on drying/(%)		≤8.0
3	Lead/(mg/kg)		≤5.0
4	Arsenic/(mg/kg)		≤3.0
5	Total viable count/(CFU/g)		≤50000
6	Coliform Bacteria/(CFU/g)		≤30
7	Escherichia coli	(CFU/g)	<10
		(MPN/g)	≤3.0
8	Salmonella/(25g)		Not Detected

 

For steamed bread producing：The recommended dosage is 5-10g per ton of flour. 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.

Ø  Shelf life:  12 months in a dry and cool place.