Glucanase

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Glucanase: β-glucanase (β- 1,3-1,4 glucanase). It is produced by submerged fermentation of Bacillus Lichenifomis strain. This enzyme is an endonuclease that specifically acts on the 1,3 and 1,4 glycosidic bonds of β-glucan to produce 3-5 glucose units. Oligosaccharides and glucose. The product can effectively decompose β-glucan in the endosperm cell wall of wheat and cereal plants, and can be used in feed to reduce the content of non-starch polysaccharides (NSP) and its 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; used in beer brewing to reduce the viscosity of wort, improve filtration performance, increase malt dissolution rate, prevent beer turbidity, and stabilize beer quality.

Figure 1. Enzyme structure of glucanase.

Introductions

Glucanases (Gase) are enzymes which break down glucans which are part of plant cell wall. Gase hydrolyzes the 1,4-β-glycosidic link in cellulose, lichenin and β-D-glucan. Endo-Gase breaks internal cellulose bonds. Exo-Gase cleaves 2 to 4 units from the ends of exposed cellulose polysaccharide chains. Xyloglucanase (XGase) breaks down the hemicellulose xyloglucan. Gase are classified according to polysaccharide bond which they break.

Features

Glucanases is light yellow powder or brown liquid; applicable temperature range is 30 -60 ℃, optimum temperature range is 50 -55 ℃; applicable pH range is 4.8-7.5, optimum pH range is 6.0-6.5.

Classifications

According to the different mode of action, it can be divided into internal type and external type. The former is found in grain seeds, certain fungi and certain bacteria, and can catalyze the hydrolysis of β-glucans in grain cell walls, including endo-type β-1,4-glucanase and endo-type β-1 ,3-Glucanase. The latter is found in grain seeds, including exo-type β-1,4-glucanase and exo-type β-1,3-glucanase.

Instructions

In the saccharification process of beer production, the addition of this enzyme has a significant effect on shortening the filtration time of wort. Especially when barley is used as an auxiliary material or when the quality of barley and malt is poor, the effect is best. At the same time, the concentration of saccharified wort and the total amount of α-amino acids also increased. Change the ratio of beer raw materials from malt: auxiliary material=7:3 to 6:4, that is, use 10% of auxiliary materials instead of malt. After using this enzyme, better results are obtained, and all indicators meet or exceed the raw material ratio. This saves the amount of malt, reduces grain consumption and energy consumption, and reduces the cost of raw materials.

Dosage: Used in beer technology, can be used in proper amount according to production needs.

Applications

When used in the production of pure draft beer, it is added to the fermentation tank along with the wort, and the recommended amount is 10m 1-30ml (5-10g)/ton wort. Reduce the viscosity of the wort, increase the filtration speed, and improve the brightness of the wort; increase the saccharification production capacity and promote the increase of fermentable products; improve the colloidal stability of beer, and remove the cold turbidity caused by β-glucan; improve the wine filtration Efficiency, increase the amount of batch filtered wine; in the production of pure draft beer, the use efficiency of the membrane can be greatly improved, and the service life of the membrane can be extended.

It can also be used in feed to reduce the content of non-starch polysaccharide (NSP) and its anti-nutritional factors, and improve the absorption of nutrients by livestock and poultry.