Habio fungal xylanase enzyme for flour

Flour specialized xylanase

Habio flour specialized xylanase is developed by Habio for specially degrading xylan as bakery enzyme with molecular biology, microbial fermentation technology and other modern biological technology. It comes from single strain fermentation and extracts from Asia's leading advanced post-processing techniques, with both internal and external degraded activity (both EC 3.2.1.8 and EC 3.2.1.92 function), effectively degrades xylan in starch. Thus it helps highly improving bakery products quality, whiteness, appearance and taste.

Definition of Activity

One unite (U) of xylanase is defined as the quantity of enzyme, which liberates 1μmol of reducing sugar from 5.0mmol/L xylan at 50℃, and pH5.5 in 1min.

Product Function

1. Improve the flour quality, increase the baker’s volume.
2. Imporve the bread’s internal structure.
3. Improve the dough’s structure and fermentability, increase its processability.
4. Delay the aging speed and enhance the quality of bread.
5. The xylanase have good synergistic effect with Habio lipase.

Specification and Usage