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Complex Enzyme for Starch Processing 201
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Technical Data Sheet of Enzymes for Starch Processing
Complex Enzyme for Starch Processing 201
Product Feature
Name of Product
Complex Enzyme for Starch Processing 201
Grade
Food Grade
Appearance
Light yellow liquid
Components
Xylanase, Glucanase, Glycerin, Water.
Strain
Trichoderma reesei
Production Method
This product is a complex enzyme of xylanase and glucanase made from Trichoderma reesei through fermentation.
Working Condition
Temperature: 30-60℃, optimum 50-55℃；
pH: 4.0-6.5, optimum 4.5-5.5。
Application Field
For the extraction of wheat protein powder from wheat.
Usage
Add directly into wheat powder in kneading dough section after dilution.
Dosage
Recommended dosage is 0.1%-0.02% of wheat’s weight.
Adjust according to application tests.
Efficacy
Increase the extraction rate of wheat protein;
Decrease the consumption of electricity and water during production.
Product Specification
Activity（u/mL）
Xylanase≥30,000; Glucanase≥5,000
Pb (mg/kg)
≤5
Arsenic (in As)（mg/kg）
≤3
- coli（CFU/g）
≤30
Colon Bacillus（25g）
＜10
Total count colony（CFU/g）
≤50000
Salmonella （25g）
Absent
Antimicrobial Activity（ /g）
Absent
Specific Gravity
1.10-1.20
Packaging
25kgs/drum (or according to customer’s requirement)
Storage Condition
Shelf Life
12 months
Temperature
0-25℃
Storage Condition
This product should be stored in a dry place under 25℃, avoiding sunlight and direct contiguity with air for a long time.
Safety Information
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. Details please refer to Material Safety Data Sheet.
Complex Enzyme for Starch Processing 201
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