Xylanase

CAS NO.: 9025-57-4
Appearance: White to Light Yellow Powder

Function‌
1. Bread Improvement
Non-starch polysaccharides (specifically arabinoxylans) in flour significantly affect bread volume.
An appropriate amount of xylanase enhances the dough's gas-retention capacity and fluffiness, resulting in a larger loaf volume, a softer crumb, and a slower staling process.
2. Production of Functional Oligosaccharides
Targeted hydrolysis of corncobs and sugarcane bagasse using xylanase enables the production of xylo-oligosaccharides, such as xylobiose and xylotriose.
3. Clarification of Fruit Juices and Alcoholic Beverages
Xylanase breaks down hemicellulose in fruit pulp, reducing turbidity and facilitating the clarification and filtration of fruit juices and beer.

Application
Food Processing:
Improving dough quality in flour processing.
Increasing saccharification efficiency in beer brewing.
Clarification of fruit juice.

Description About Xylanase
Xylanase can be derived from animal, plant, and microbial sources; currently, however, production relies primarily on the fermentation of microorganisms such as fungi and bacteria.
Xylanase enhances the elasticity of the gluten network in dough, improves processing characteristics and stability, and significantly improves the texture and volume of the finished product.
Widely used in bread making, xylanase acts on the water-insoluble xylan backbone to release water-soluble arabinoxylans and reduce the molecular weight of water-insoluble xylans, thereby improving baking quality. The redistribution of water between gluten and starch, resulting from the extensive hydrolysis of arabinoxylans, renders the dough softer and more cohesive. Wheat xylans influence the rheological properties of dough and the quality of wheat-based products, and xylanase can effectively modify the rheological characteristics of raw dough. Studies on biscuit production have shown that xylanase increases dough extensibility and softness, resulting in reduced biscuit hardness and improved spread. Xylose monomers—degradation products of xylanase activity—can be converted into xylitol, a popular sugar substitute used as a sweetener for individuals with diabetes or obesity.
Xylanase acts on xylans within plant cell walls, promoting hemicellulose degradation and starch release; this enhances fermentation efficiency and increases ethanol yield. Additionally, it reduces the viscosity of fermentation broth, improves beer clarity, and enhances the flavor profile of the beer.