Brewing Xylanase for Xylan Degradation in Malt, Barley, Adjunct and Wort
Xylanase XY22L is produced by submerged fermentation of Trichoderma reesei, followed by purification and formulation. This enzyme effectively degrades xylan in barley, malt, or other adjuncts, enhancing extract yield, reducing wort viscosity, facilitating wort filtration, and ensuring overall brewhouse efficiency. Consequently, it is widely utilized in brewing.
Xylan, a primary component of the barley embryo cell wall, consists of xylose units linked by β-1,4 glycosidic bonds. Along the backbone, xylose residues are often substituted with large chemical groups. To achieve complete hydrolysis of xylan, a combination of different enzymes is required. β-1,4-endoxylanase is crucial in this process, as it degrades xylan into oligoxylans of varying chain lengths and small amounts of xylose. Since xylan significantly contributes to wort viscosity, its degradation by xylanase results in a substantial reduction in viscosity, facilitating easier wort filtration.
Xylan, a primary component of the barley embryo cell wall, consists of xylose units linked by β-1,4 glycosidic bonds. Along the backbone, xylose residues are often substituted with large chemical groups. To achieve complete hydrolysis of xylan, a combination of different enzymes is required. β-1,4-endoxylanase is crucial in this process, as it degrades xylan into oligoxylans of varying chain lengths and small amounts of xylose. Since xylan significantly contributes to wort viscosity, its degradation by xylanase results in a substantial reduction in viscosity, facilitating easier wort filtration.
| Supplier | CD BioSciences Bio Sustainable |
|---|---|
| Product # | IE-1249 |
| Pricing | 25 kgs/Jerry can, 1,125 kgs/barrel, Inquire |