Beta-Glucanase

Beta-Glucanase (endo-1,3(4)-beta-glucanase) is a hemicellulose-degrading enzyme that hydrolyses the beta-glucan-cosmetic-grade-oat" class="underline" style="color: var(--sage-deep); text-decoration-color: var(--sage-deep);">beta-glucan polysaccharide of barley, oats and cereal grains. In brewing it is the principal viscosity-reduction enzyme, and in feed it improves digestibility of beta-glucan-rich cereals.

Off-white to light tan free-flowing powder, or amber liquid for in-line dosing into mash and fermentation lines. Activity is standardised in Beta-Glucanase Units (BGU) or per supplier convention.

We supply food-grade Beta-Glucanase from manufacturers in China holding ISO 22000, Halal, Kosher and other certifications relevant to the product and production. Trichoderma reesei, Aspergillus niger and engineered Bacillus subtilis strains are available.

Common market grades include 10,000 BGU/g standard brewing grade, 50,000 BGU/g concentrated for high-adjunct mashes, 200,000 BGU/g high-activity grade, and thermostable variants tuned to high-temperature mash conditions.

Bulk and reduced-MOQ shipments. Batch-level COA covering activity, pH optimum, temperature optimum, cellulase side activity, heavy metals and microbiology.

Beta-Glucanase reached commercial scale in the brewing industry during the 1970s and 1980s as breweries moved toward higher barley adjunct rates and faster lauter-tun throughput. The enzyme is now a standard mash-tun and fermentation-tank addition across the global brewing industry.

Industrial production is by submerged fermentation of Trichoderma reesei, Aspergillus niger and engineered Bacillus strains. Modern preparations are screened for low cellulase side activity, which would otherwise degrade dough or affect finished beer haze, and for thermostability matched to the brewing or distilling profile.

The enzyme is Generally Recognized as Safe by the U.S. FDA from approved source organisms, listed in the JECFA enzyme compendium, and approved as a processing aid in the EU.

Mechanistically, endo-1,3(4)-beta-glucanase cleaves internal beta-glucosidic bonds in mixed-linkage beta-glucan, the principal viscosity-causing polysaccharide of barley and oat. The progressive depolymerisation drops wort viscosity from concerning levels of 2.0 mPa.s and above to processable levels below 1.6 mPa.s, restoring lauter efficiency and improving beer filtration downstream.

Strategic positioning is dual: beta-glucanase is core processing technology for the global beer and whisky industries, and at the same time it is a precision tool for the rapidly growing oat-beverage and beta-glucan functional-ingredient sectors where molecular-weight control determines product texture and bioactivity.

• Beer brewing of barley and oat mashes; reduces wort viscosity and supports lauter efficiency
• Whisky and grain spirits distilling; viscosity reduction in barley-heavy mashes
• Oat-based beverage manufacture; controls finished-product viscosity in oat milk and oat drinks
• Bakery products containing oat bran or barley flour; reduces dough tightness
• Cereal-based functional ingredients; tailored beta-glucan molecular-weight profiles
• Animal feed for poultry and swine; releases nutrients from barley and oat cell walls
• Beta-glucan-derived prebiotic ingredients; controlled hydrolysis of high-molecular-weight beta-glucan
• Wheat starch and gluten separation; assists in cell-wall residue breakdown