Xylanase from Pichia pastoris, CAS No.9025-57-4

CAS: 9025-57-4 Cat. No.: np226945 EC Number: 232-800-2

GRADE & PURITY Technical grade, ≥100 U/mg powder

Accession #

Q96TR7,Q2PGV8

Bioactivity

≥100 U/mg powder

Overview

  Xylanase is produced from high-quality strains of Pichia pastoris through submerged fermentation and refined extraction. It is widely used in baking, feed, brewing, functional xylo-oligosaccharide production, wheat deep processing and other fields.

Mechanism

  Xylanase is a complex enzyme system that degrades xylan into xylo-oligosaccharides and xylose, mainly including β-1,4-xylanase and β-xylosidase. Generally, the former acts on xylosidic bonds inside the main chain to break down xylan into oligosaccharides, while the latter hydrolyzes the ends of xylo-oligosaccharides, mainly cleaving xylo-oligosaccharides and xylobiose, facilitating the complete degradation of xylan into xylose.

Product Characteristics

1. Temperature range: Effective temperature range 30–65℃, optimal temperature range 45–60℃.
2. pH range: Effective pH range 3.0–7.0, optimal pH range 4.8–5.5.
3. Effect of metal ions on enzyme activity: K⁺, Na⁺, Ca²⁺ and Mg²⁺ have no significant effect on xylanase activity; Zn²⁺ shows an activating effect; Mn²⁺ and Fe²⁺ show inhibitory effects; Cu²⁺ exhibits activation followed by inhibition as its concentration increases.

Application Method

1. Food-grade xylanase for baking: Appropriate dosage can accelerate dough mixing speed and improve dough handling properties, as well as enhance water retention and gas retention of dough. Recommended dosage: 0.06–0.45 kg/t flour (enzyme activity calculated as 100,000 U/g, the same below). For optimal results, combined use with fungal α-amylase or refined medium-temperature α-amylase is recommended.
2. Compound feed enzymes: Xylanase eliminates or reduces the anti-nutritional effects of non-starch polysaccharides, improves feed performance and enhances animal immunity. Recommended dosage: 0.01–0.05 kg/t raw material.
3. Wheat beer (saccharification), sake, wine (pressing): Addition of this enzyme reduces extract viscosity and improves starch/sugar yield. Recommended dosage: 0.05–0.25 kg/t on dry basis. For optimal results, combined use with β-glucanase or neutral protease is recommended.
4. Fruit juice production: Improves concentration speed and significantly increases product yield and quality. Recommended dosage: 0.05–0.1 kg/t on dry basis. For optimal results, combined use with pectinase and refined medium-temperature amylase is recommended.
5. Xylo-oligosaccharide production: Xylo-oligosaccharides are known as "superior bifidogenic factors" and widely used in functional foods, pharmaceuticals, health products and feed additives. In enzymatic production of xylo-oligosaccharides, xylanase dosage is 0.1–0.2 kg/t on dry basis, maintained for 12–24 hours under optimal reaction conditions.

Storage

  This product is a biologically active substance; high temperature, strong acid and strong alkali will cause enzyme inactivation. During transportation and storage, liquid enzyme preparations shall be protected from direct sunlight, and solid enzyme preparations shall avoid exposure to sunlight and rain. The warehouse shall be kept clean, cool and dry.

Specifications

Product Name

Xylanase from Pichia pastoris, CAS No.9025-57-4

Synonyms

4-β-D-Xylanxylanohydrolase | endo-1 | 4-β-Xylanase | 4-beta-xylanase | xynI | xynII

Grade

Technical grade

Specifications & Purity

technical grade, ≥100 U/mg powder

Bioactivity

≥100 U/mg powder

Accession #

Q96TR7, Q2PGV8

CAS

9025-57-4

Enzyme Commission Number

EC 3.2.1.8

Molecule Type

Enzyme

Storage and Shipping

Concentration

≥100 U/mg powder

Storage

Store at 2-8°C

Shipped In

Wet ice

Stability And Storage

Store at 4-20℃ long term (1 year).

Unit definition

One unit of enzyme activity (IU) is defined as the amount of enzyme required to liberate 1 μmol of reducing sugar per minute from a 10 mg/ml oat xylan solution under the conditions of 50°C and pH 4.8, with reducing sugar expressed as xylose equivalent.‌

Taxonomic Classification

Taxonomy Tree

• Kingdom Organic compounds
  • Superclass Benzenoids
    • Class Benzene and substituted derivatives
      • Subclass Phenylmethylamines

• Kingdom: Organic compounds
• Superclass: Benzenoids
• Class: Benzene and substituted derivatives
• Subclass: Phenylmethylamines
• Intermediate Tree Nodes: Not available
• Direct Parent: Phenylmethylamines
• Alternative Parents: P-benzoquinones Benzylamines Aralkylamines Vinylogous amides Tetraalkylammonium salts Enamines Dialkylamines Organopnictogen compounds Organic salts Organic oxides Hydrocarbon derivatives Organic cations
• Molecular Framework: Aromatic homomonocyclic compounds
• Substituents: Benzylamine - P-benzoquinone - Phenylmethylamine - Quinone - Aralkylamine - Tetraalkylammonium salt - Vinylogous amide - Quaternary ammonium salt - Ketone - Cyclic ketone - Secondary aliphatic amine - Enamine - Secondary amine - Hydrocarbon derivative - Organic nitrogen compound - Organic oxide - Organopnictogen compound - Organic oxygen compound - Organooxygen compound - Organonitrogen compound - Organic salt - Amine - Carbonyl group - Organic cation - Aromatic homomonocyclic compound
• Description: This compound belongs to the class of organic compounds known as phenylmethylamines. These are compounds containing a phenylmethtylamine moiety, which consists of a phenyl group substituted by an methanamine.
• External Descriptors: Not available

Data sources

1. Djoumbou Feunang Y, Eisner R, Knox C, Chepelev L, Hastings J, Owen G, Fahy E, Steinbeck C, Subramanian S, Bolton E, Greiner R, and Wishart DS. ClassyFire: Automated Chemical Classification With A Comprehensive, Computable Taxonomy. Journal of Cheminformatics, 2016, 8:61.

DOI: 10.1186/s13321-016-0174-y

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