Baking hemicellulase to improve product sensory properties

PRODUCT DESCRIPTION

Hemi-Cellulase SBE-02X is produced by submerged fermentation of Trichoderma reesei followed by purification, formulation and drying. The product is used in baking to improve dough handling properties and sensory properties as well as product volume of baked products by modifying the hemicellulose components in flour, especially when whole grain flour is used.

MECHANISM
Hemicellulose comprises a group of heterogenous polysaccharides made up of hexose, pentose and their derivatives. The product is able to degrade hemicellulose polymers present in flour to produce oligomers and their building blocks, which contributes to improved dough handling properties, yeast fermentation, product volume, sensory properties and crumb texture.

REACTION PARAMETERS
PARAMETERS                                                                                RANGE
Activity Temperature                                                                       30℃-70℃
Optimum Temperature                                                                    40℃-60℃
Activity pH                                                                                       3.5-7.5
Optimum pH                                                                                    5.0-7.0

PRODUCT SPECIFICATION
Items                                                                                     Specifications
Declared Activity*                                                                   12,500 u/g
Physical Form                                                                           Powder
Color**                                                                                    Light yellow
Odour                                                                      Normal microbial fermentation odour.
*Definition of Unit: 1 unit of Xylanase equals to the amount of enzyme that 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                              SPECIFICATIONS
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

APPLICATION RECOMMENDATION
For bread baking: The recommended dosage is 10-20g 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 of 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
Package：25kgs/drum; 1,125kgs/drum.
Storage： Keep sealed in a dry and cool place and avoid direct sunlight.
Shelf life: 12 months in a dry and cool place.