PRODUCT DESCRIPTION Xylanase SBE-01X is produced by submerged fermentation of Trichoderma reesei followed by purification, formulation and drying. Xylanase acts onxylan in flour and improves dough handling properties, crumb structure andsensory properties of baked products. It can worksynergistically with other baking enzymes like fungal amylase, glucose oxidase,lipase, etc.… MECHANISM The Xylanase is an enzyme complex degrading xylan into Xylo-oligosaccharideand xylose. The product contains β-1,4-xylanaseand β-xylosidase most but also some β-1,4-xylanase, β-xylosidase, α-D-glucuronidase, α-L-furan arabinosidase, acetylxylanase and feruloyl esterase. They jointly modify functionality of xylan andthen dough handling properties, and sensory properties of baked products. REACTION PARAMETERS PARAMETERS RANGE Activity Temperature 30℃-70℃ Optimum Temperature 50℃-65℃ Activity pH 3.5-7.5 Optimum pH 5.0-7.0 PRODUCT SPECIFICATION Items Description Declared Activity* 5,500 u/g Physical Form Powder Color** White to grey Odour Normal microbial fermentation odour. *Definition of Unit: 1 unit of Xylanase equals to the amount of enzyme, which hydrolyzes xylanto get 1 μmol of reducing sugar (Calculated as xylose) in 1 min at 50℃ and pH5.0. ** Color: can vary frombatch to batch. Color intensity is not an indication of enzyme activity. PRODUCT STANDARD The product complies with GB1886.174.No. ITEMS INDEX 1 Particle size (%<40 mesh) ≥80 2 Loss on drying/(%) ≤8.0 3 Lead/(mg/kg) ≤5.0 4 Arsenic/(mg/kg) ≤3.0 5 Total viable count/(CFU/g) ≤50000 6 Coliform Bacteria/(CFU/g) ≤30 7 Escherichia coli (CFU/g) <10 (MPN/g) ≤3.0 8 Salmonella/(25g) Not Detected APPLICATION RECOMMENDATION For steamed bread producing：Therecommended dosage is 5-10g per ton of flour. The dosage has to beoptimized based on each application, the raw material specifications, productexpectation and processing parameters. It is better to begin the test with the convenientvolume. SAFE HANDLING PRECAUTIONS Enzyme preparations are proteins that may induce sensitization and causeallergic type of symptoms in susceptible individuals. Prolonged contact maycause minor irritation for skin, eyes or nasal mucosa. Any direct contact withhuman body should be avoided. If irritation or allergic response for skin oreyes develops, please consult a doctor. WARNINGS Keep sealed after use every time to avoid microbial infections and inactivationof enzymes until its finish. PACKAGE AND STORAGE Ø Package： 25kgs/drum; 1,125kgs/drum. Ø Storage： Keep sealed in a dry and cool place andavoid direct sunlight.Ø Shelf life: 12 months in a dry and cool place.
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