Xylanase

Xylanase (endo-1,4-beta-xylanase) is a hemicellulose-degrading enzyme that hydrolyses the beta-1,4-xylosidic backbone of arabinoxylan, the principal non-starch polysaccharide in wheat, rye and corn flour. In baking it improves dough machinability and finished-product volume.

Off-white to light tan free-flowing powder for dry blends with flour and bakery improvers. Activity is standardised in Xylanase Units (XU) defined as the amount of enzyme releasing one micromole of reducing sugar per minute from birchwood xylan at pH 5.0 and 50 degrees Celsius.

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

Common market grades include 10,000 XU/g standard bakery grade, 50,000 XU/g concentrated for premium bakery improver blends, 200,000 XU/g high-activity grade, and arabinoxylan-specific grades selected for low side activity on starch.

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

Xylanase reached commercial scale in the baking industry during the 1990s, replacing earlier-generation hemicellulase preparations as strain engineering produced higher specificity and lower side activity on starch. The enzyme is now a core component of essentially every commercial bakery improver blend worldwide.

Industrial production is by submerged fermentation of Aspergillus niger, Trichoderma reesei and engineered Bacillus strains. Modern preparations are screened for low cellulase side activity, which would otherwise degrade dough rather than improving it, and for thermostability matched to the target baking process.

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. No Acceptable Daily Intake is assigned.

Mechanistically, xylanase cleaves the beta-1,4-xylosidic bonds in the arabinoxylan backbone, redistributing water between the gluten and pentosan fractions of dough and producing measurable improvements in machinability, dough strength and finished volume. The same enzyme is used in feed and biofuel processing to release fermentable pentose sugars from cereal hemicellulose.

Strategic positioning in industrial food processing is mature and entrenched in the global baking industry: virtually every commercial bakery improver, dough conditioner and frozen-dough system contains xylanase as a core active component, and dosing levels are tightly tuned to flour quality and process parameters.

• Bread, bun and pastry dough conditioning; lifts volume by 10 to 25 percent and improves crumb texture
• Wheat and rye flour gluten extraction; assists in separation of starch and gluten in vital wheat gluten manufacture
• Whole-grain and high-fibre bakery products; reduces dough tightness from arabinoxylan
• Brewing of beer; reduces wort viscosity in high-adjunct and barley-heavy mashes
• Animal feed; pre-treatment of cereal-based feeds for improved digestibility
• Arabinoxylo-oligosaccharide (AXOS) prebiotic ingredient manufacture
• Cracker, biscuit and noodle production; improves sheeting and machinability
• Tortilla and flatbread shelf-life extension