Liquid food grade hemicellulase mainly for mannan degradation

 

PRODUCT DESCRIPTION

 

This product is produced by submerged fermentation of a traditionally selected Aspergillus niger strain followed by purification, formulation and drying. Hemicellulase comprises the major parts of plant cell wall, which is made up of several different types of heterologous polymers of hexose and pentose, including xylan, mannan and galactan. The product contains mainly mannanase, capable of attacking hemicellulose especially mannan in plant material and removing antinutritional factors in feed. The product is used effectively in food, plant extract, feed, textile, pulp & paper, and even petrol oil drilling.

 

MECHANISM

The hemicellulase is able to degrade mannan to produce oligomers and their building blocks (e.g. manose).

 

APPLICATIONS

l  grain and vegetable processing: Used together with pectinase and cellulase for juice yield improvement and juice clarification;

l  Coffee: Increases extraction yield of coffee；

l  Edible oil extraction: Increases oil yield by enzymatic pretreatment.；

l  Feed: Improves biological value and utilization of feed by removal anti-nutritional components in feed.

l  Petrol oil drilling: Used as an enzymatic breaker to degrade biological mannan containing thickening agent like guar gum, xanthan gum, konjac gum, etc., reducing the environmental pollution by fracturing liquid.；

l  Pulp & Paper: Bleaches pulp by degrading hemicellulose and reduce the use of chemicals.

 

REACTION PARAMETERS

CONDITION	RANGE
Activity Temperature	30℃-70℃
Optimum Temperature	40℃-55℃
Activity pH	3.0-6.5
Optimum pH	3.5-5.0

 

PRODUCT STANDARD

The product complies with GB1886.174.

No.	ITEMS		INDEX
1	Bulk density/(g/ml)		1.05-1.20
2	pH/(25℃)		3.5–5.5
3	Lead/(mg/kg)		≤5.0
4	Arsenic/(mg/kg)		≤3.0
5	Total viable count/(CFU/mL)		≤50000
6	Coliform Bacteria/(CFU/mL)		≤30
7	Escherichia coli	(CFU/mL)	<10
		(MPN/mL)	≤3.0
8	Salmonella/(25mL)		Not Detected

 

PRODUCT SPECIFICATION

Light yellow to brown liquid. Color may vary from batch to batch. Color intensity is not an indication of enzyme activity.

 

APPLICATION RECOMMENDATION

The recommended dosage is 0.01-1.0%/t DS. 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： 25kg/Jerry can.

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.