Xylanase | 食品添加物合法業者資訊網

Xylanaseisonetypeofhydrolyticenzymeswhichtargetsarabinoxylanfibersnaturallypresentincerealflours,bothrefinedandwholegrain.Ithasbeen ...

Xylanase can be obtained from fungal and bacterial fermentations.

Along with first generation lipases and pure fungal alpha-amylase, xylanase became a valuable tool for bakers who were struggling to replace or significantly reduce levels of potassium bromate and other oxidizing agents.

Xylanase is considered a multifaceted enzyme which does not perform just one single function in yeast-leavened dough systems. Instead, it plays different roles that positively affect the gluten-starch matrix integrity. Thanks to its action on fiber constituents, it also promotes beneficial gluten-fiber interactions, and creates more favorable conditions for further gluten hydration.1,2[1][2]

Xylanase helps obtain the following characteristics: