Application of xylanase enzyme use in food bread baking and feed production

    Xylanase enzyme belongs to the glycoside hydrolase family, possessing the unique ability to specifically catalyze xylan degradation. It targets and cleaves the β-1,4-glycosidic linkages within xylan molecules, thereby breaking them down into low-molecular-weight products like xylooligosaccharides and xylose. This enzyme finds primary application in two key fields: bread baking processes and animal feed manufacturing.

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.