Xylanase in food is applied to bread baking customized food grade&feed grade

    xylanase exhibits a distinctive catalytic capacity to specifically decompose xylan. It acts on and severs the β-1,4-glycosidic bonds present in xylan chains, which in turn degrades these macromolecules into low-molecular-weight derivatives such as xylooligosaccharides and xylose. Primarily, this biocatalyst is widely utilized in two critical industrial sectors: the commercial bread-making industry and the formulation of animal feed.

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.