XYLANASE (resistant to xylanase inhibitor) from BACILLUS SUBTILIS containing a MODIFIED XYLANASE GENE from BACILLUS SUBTILIS
New specifications prepared at the 63rd JECFA (2004) and published inFNP 52 Add 12 (2004). An ADI “not specified” was established at the 63rdJECFA (2004).
SYNONYMS Beta-1,4-D-xylan xylanohydrolase; endo-1,4-beta-xylanase; beta-Dxylanase; beta-xylanase
SOURCES Produced by pure culture fermentation of a nonpathogenic and nontoxigenic genetically modified strain of Bacillus subtilis containing the
xylanase gene derived from B. subtilis and modified to encode xylanase that is resistant to the xylanase inhibitor present in flour. The enzyme is
secreted to the fermentation broth which is subsequently separated from the bacterial cells and subjected to ultrafiltration to obtain the concentrated xylanase. The concentrated enzyme is either dried on a suitable carrier (e.g., starch and salt) or formulated as a liquid product using food grade compounds for stabilization and preservation. The dried product can be prepared either as a free-flowing microgranulate or tablets.
Active principles Xylanase
Systematic names and numbers
1,4-beta-D-xylan xylanohydrolase; EC 3.2.1.8; CAS No. 9025-57-4 Reactions catalyzed Endohydrolysis of 1,4-beta-D-xylosidic linkages in xylans and
arabinoxylans
DESCRIPTION Brownish liquid, off-white microgranulate or tablets.
FUNCTIONAL USES Enzyme preparation.
Used in baked goods and pasta to increase dough stability.
GENERAL SPECIFICATIONS
Must conform to the General Specifications for Enzyme Preparations used in Food Processing (see Volume Introduction)
