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The Applications of Food-grade Xylanase Enzyme in Food Processing

Xylanase enzyme is derived from microbial fermentation. It is an enzymic preparation made through liquid deep fermentation and modern biological refining. It can hydrolyze xylan to produce xylose, glucose, and oligosaccharide. Xylanase in foods produced by YIMING BIOTECH is mainly used to improve flour products. Application of Xylanase enzyme can not only improve the mechanical properties of dough, but also increase the volume of the bread, improve the quality of bread, and delay aging. Except for the above applications, what are the applications of food-grade xylanase enzyme in food processing?

Ⅰ. Application of xylanase enzyme in the flour products processing

Xylanase enzyme has the best effect on improving the volume of bread. The softness of the bread core using the xylanase enzyme is 37.1% lower than that of the control group, and the aging rate reduces. The non-starch polysaccharide in flour is mainly pentosan, which belongs to arabinoxylan chemically. It accounts for 1.5%-3% of the dry base of wheat flour. Pentosane has a significant influence on the rheological properties of dough and the quality of products. Xylanase enzyme degrades arabinoxylan, especially the water-insoluble xylan in it. This action strengthens the machinability of the dough, increases the volume of bread, improves the texture of the bread core, and delays aging. In addition, it also improves the machinability of dough and improves the quality of flour products.

Ⅱ. Application of xylanase enzyme in juice and beverage production

Many tropical fruits should not be pressed in juice and beverage production. These fruits are too acidic or smelly, so you can't make a pleasant drink without diluting and mixing them. However, tropical fruits can be very tasty when diluted or mixed with other juices. The use of macerating enzymes can not only improve the stability of fruit juice and enhance the centrifugation of fruit drinks and jams but also can quickly reduce their viscosity. Therefore, the combination of macerating enzymes such as pectinase enzyme, cellulase enzyme, and xylanase enzyme is of great commercial significance in the production of fruit juice drinks and jams, especially perishable fruits.

Ⅲ. Application of xylanase enzyme in extraction and clarification of fruit and vegetable juice

Making juice from fruit has been started since the 1930s. The production of fruit and vegetable juice includes three main processes: extraction, clarification, and stabilization. The production rate is very low, and it is troublesome to filter the juice. Through the in-depth study of pectinase, cellulase, hemicellulase, and fruit components suitable for industrial production, the difficulties of filtration and clarification are overcome.

Ⅳ. Application of xylanase enzyme in the brewing industry

Due to the high content of b-glucan and xylan in raw materials for beer production, the wort filtration is difficult and the beer produced is cloudy. With the rapid development of draft beer in China, the blockage of beer filter membrane caused by b-glucan and xylan increases the production cost of beer. The synergistic action of xylanase enzyme and b-glucanase in food can solve the blockage problem of the filter membrane, so the acid-resistant xylanase enzyme has potential application prospects in the beer brewing industry.

Ⅴ. Application of xylanase enzyme in preparation of functional oligosaccharides

Xylo-oligosaccharide has a stable PH value and good thermal stability, so it can be used as a thickener and fat substitute in the food industry or used in food additives such as antifreeze, low-calorie sweetener, and so on. Xylo-oligosaccharides can adjust the balance of bacteria, improve intestinal function, inhibit intestinal corruption, reduce blood lipids and cholesterol, enhance immune function, etc. Xylo-oligosaccharide also has the functions of preventing constipation, resisting decayed teeth, and promoting calcium absorption.

Ⅵ. Application of xylanase enzyme in other aspects of food production

Instant coffee is typically produced by freeze-drying or spray drying after concentrating the coffee bean extract. Due to the large amount of xylan in coffee beans, the viscosity in the extraction process is too high, which makes the subsequent concentration and drying difficult. The use of the xylanase enzyme can break down the xylan in coffee and produce oligosaccharides, thus greatly reducing the viscosity of coffee. The decrease of viscosity can double the concentration and drying efficiency, to reduce the production cost of instant coffee.