XYLANASE from THERMOMYCES LANUGINOSUS expressed in FUSARIUM VENENATUM
New specifications prepared at the 61st JECFA (2003) and published in FNP 52 Add 11 (2003). An ADI “not specified” was established.
SYNONYMS Endo-1,4-beta-xylanase, endo-xylanase, beta-D-xylanase, betaxylanase, pentosanase
SOURCES Produced by submerged fermentation of a non-pathogenic and nontoxigenic strain of Fusarium venenatum carrying the gene from
Thermomyces lanuginosus inserted by r-DNA techniques encoding a xylanase. The purification process involves primary separation, concentration, pre and germ filtration and then preservation and stabilization. The cell mass and other solids are separated from the broth by vacuum drum filtration or centrifugation. Ultrafiltration and/or evaporation are applied for concentration and further purification followed by germ filtration.
Active principles Xylanase
Systematic name and numbers
1,4-beta-D-xylan-xylanhydrolase; EC: 3.2.1.8; CAS No.: 9025-57-4
Reactions catalysed Hydrolyses xylosidic linkages in arabinoxylans into smaller oligosaccharides.
DESCRIPTION Light brown powder.
The liquid concentrate produced as above is mixed with granulation aids such as dextrin and/or sorbitol syrup and stabilised by the addition of
sodium chloride. The product is standardized to the declared enzyme activity by the addition of wheat flour.
FUNCTIONAL USES Enzyme preparation.
Used in baking applications to increase the elasticity of the gluten network, whereby handling and stability of the dough is improved. It can
be used in the pH range 4-6 and at temperatures up to 75°. The enzyme is denatured and inactivated in the baking process.
GENERAL SPECIFICATIONS
Must conform to the General Specifications and Considerations for Enzyme Preparations Used in Food Processing (see Volume Introduction)
