Xylanase
Optimized for gentle food processing and mild heat conditions.
Activity Definition
One Xylanase activity unit (U) is defined as the amount of enzyme which degrades 5mg/mL of xylan solution to liberate 1μmol of reducing sugar (xylose) in 1 min at 37℃ and pH5.5.
Appearance
Light yellow powder
Acticvity
50,000 ~ 500,000 U/g
Shelf Life & Storage
25℃ , 12 months.
Temperature
pH Curve
Function
1. Increase the baking volume
2. Improve the dough structure and fermentation performance
3. Improve the machining properties of dough
4. Slow down bread aging and prolong the shelf life