Enzyme blend for conventional diet

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Overview

Enzyme blend for conventional diet is a complex that is made as a solid-state fermentation (SSF) unlike a pure enzyme made as a liquid state fermentation (LSF). It mainly includes cellulases (endocellulases, exocellulases, glucosidases), xylanases (endo-xylanases, exo-xylanases, xylosidases), β-glucanases, mannose, acid proteases, amylases, glucoamylases, pectinases and other endogenous enzymes that are well adapted to the characteristics of the feed. The product has undergone several optimization experiments to digest non-starch polysaccharides well and improve the utilization of feeds.

Specific Enzyme Introductions

• β-glucanase

β-glucanase is produced by deep liquid fermentation of Bacillus Lichenifomis strain, which is an endonuclease that acts exclusively on the 1,3 and 1,4 glycosidic bonds of β-glucan to produce 3-5 glucose units of oligosaccharides and glucose. β-glucanase can effectively decompose β-glucan in the cell wall of endosperm of wheat and cereal plants, and can be used in feeds to It can be used to reduce the content of non-starch polysaccharides (NSP) and their anti-nutritional factors, improve the absorption of nutrients by livestock and poultry, and increase the growth rate and feed conversion efficiency of livestock and poultry.

Figure 1. Structure of β-glucanase.

• Amylase

Amylase is mainly used in the hydrolysis of starch to make caramel, glucose and syrup, as well as in the production of dextrin and beer. It is also used in the production of bread to improve the dough, such as reducing dough viscosity, accelerating the fermentation process, increasing the sugar content and slowing down the aging of bread. It is used in baby food to pretreat cereal ingredients. In addition, it is also used in vegetable processing.

Figure 2. Structure of amylase.

• Xylanases

Xylanases are widely distributed in nature and can be obtained from animals, plants and microorganisms. Xylanase can be applied in the brewing and feed industries. Xylanase can break down the cell wall of raw materials and β-glucan in brewing or feed industry, reduce the viscosity of materials in brewing, promote the release of active substances, and reduce the non-starch polysaccharides in feed grains, promote the absorption and utilization of nutrients, and thus make it easier to obtain soluble lipid components.

• Cellulase

Cellulase (β-1,4-glucan-4-glucan hydrolase) is a general term for a group of enzymes that degrade cellulose to produce glucose. It is not a monomeric enzyme, but a multi-component enzyme system that acts synergistically and is a complex enzyme, mainly consisting of exo-β-glucanase, endo-β-glucanase and β-glucosidase, and a very high activity xylanase. Acts on cellulose as well as products derived from cellulose. Microbial cellulases are very important in converting insoluble cellulose to glucose and in breaking down cell walls in fruit and vegetable juices to improve juice yield.

Figure 3. Structure of cellulase.

• Pectinases

Pectinases are enzymes that break down pectin, the main component of plants. Pectinases are widely distributed in higher plants and microorganisms, and can be divided into three categories according to their substrates of action. They can be further divided into three groups. Two of them (pectin esterases and polygalacturonases) are found in higher plants and microorganisms, and one of them (pectin lyases) is found in microorganisms, especially in certain pathogenic microorganisms that infect plants. Pectinases are the most important enzymes in fruit processing, and the application of pectinases in the treatment of crushed fruits can accelerate juice filtration and promote clarification, etc.