Xylanase is gained from the metabolism of penicillia , which can hydrolyze xylan, cellulose and β-glucan into xylose, glucose and oligo-xylose. Xylanase is a safe enzyme preparation for food application, which is measured up by related internal and international standard.
Activity of enzyme:
Xylanase> 3000000 u/ml
One activity u/mg(u/ml) of Xylanase is defined as that quantity of enzyme that can liberate 1μg xylose in one minute at pH of 4.8, at the temperature of 50.
The produce of xylose, glucose and disaccharide will inhibit the process of the reaction.
Application and dosage:
You can use the preparation between pH of 4.0~5.0, at the temperature of 20~60.But the best effect can be displayed at pH of 4.8, at the temperature of 50.