Xylanase, CAS No.9025-57-4

CAS: 9025-57-4 Cat. No.: X755181 Número EC: 232-800-2

GRADE & PURITY Bioactive, Recombinant, ActiBioPure™, High Performance, EnzymoPure™, powder,≥2500 units/g, recombinant, expressed in Aspergillus oryzae

Accession #

O43097

Expression system

Aspergillus oryzae

Bioactivity

≥2500 FXU-W/g enzyme powder

Descripción general

Studies show that the signal sequence found in the xylanase gene is critical for protein production in E. coli. Loss of this sequence resulted in a significant reduction in expression.

Xylanase catalyses the degradation of xylan into xylooligosaccharides and D-xylose. It also breaks down hemicellulose. Xylanase is used for the production of biofuels, such as ethanol and xylitol. It improves the quality of bread and juices. Xylanase is used in biobleaching process and decreases environmental pollution.

Purified endo-β−(1→4)-xylanase from Thermomyces lanuginosus produced by submerged fermentation of a genetically modified Aspergillus oryzae microorganism

The key enzyme activity in this product is provided by xylanase, which hydrolyzes the (1,4)-β-D-xylosidic linkages in xylan. 

Application:

Xylanase has been used:

in the isolation of hemicellulose and production of oligosaccharides 

in viscosimetric assay

in the comparison of commercial enzymes for the aqueous enzymatic extraction of corn oil from corn germ

in the hydrolytic degradation of xylan

Product Characteristics

• Declared enzyme: Xylanase (endo‑1,4‑)
• Declared activity: ≥2500 FXU‑W/g enzyme powder
• Color: Off-white or beige
• Physical form: Granules
• Particle size: Approximately 50–150 microns
• Approximate density (g/ml): 0.50

The product is standardized by calculated addition, and the process control complies with the ISO 9001 Quality Management System requirements.

Solubility: Under normal use conditions, the active ingredient is soluble in water at any concentration. Other formulation components may cause turbidity.Color may vary between batches. Color intensity is not an indicator of enzyme activity.

Composition (w/w)

• Wheat flour (CAS 130498‑22‑5): 95 %
• Sodium chloride (CAS 7647‑14‑5): 3 %
• Xylanase (endo‑1,4‑) (CAS 9025‑57‑4*): 2 %

* Defined as enzyme concentration (dry matter basis)

Allergens

Allergen	Contains substance¹	Allergen	Contains substance¹
Celery	No	Molluscs	No
Gluten-containing cereals²⁴	Yes	Mustard	No
Crustaceans	No	Nuts³	No
Eggs	No	Peanuts	No
Fish	No	Sesame seeds	No
Lupin	No	Soybeans	No
Milk (including lactose)	No	Sulphur dioxide/sulphites >10 mg/kg or 10 mg/l	No

¹ The definitions of substances follow the requirements of the revised EU Labelling Regulation 1169/2011. The list includes allergen types mentioned in 21 USC 301 (USA) and GB7718-2011 (China).
² Examples: wheat, rye, barley, oats, spelt, kamut
³ Examples: almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia nuts and Queensland nuts
⁴ "No" means: gluten-free, i.e., < 20 ppm (according to EU Regulation 828/2014)

Nutritional Value

The main nutritional value of this product is 1550 kJ/100 g

• Protein: 12 g/100 g
• Fat: 2 g/100 g
• Carbohydrates: 75 g/100 g
  • Fiber: (4 g/100 g)
• Ash: 3 g/100 g
  • Sodium: (1 g/100 g)
• Moisture: 8 g/100 g

GMO Status

This product is not a genetically modified organism.Production strain name: Aspergillus oryzaeThe enzyme preparation is produced by microbial fermentation, and the microorganism is not present in the final product. The production strain has been modified using modern biotechnology.

Storage Conditions

Storage temperature: 2–8 °C. Keep the package intact, store in a dry place, and avoid direct sunlight.

Safety and Handling Precautions

Enzymes are proteins. Inhalation of dust or aerosols may cause sensitization and allergic reactions in sensitized individuals. Prolonged contact may irritate the skin, eyes, and mucous membranes.

Specifications

Product Name

Xylanase, CAS No.9025-57-4

Sinónimos

endo-1, 4-beta-xylanase | Endo-1, 4-β-xylanase | 1, 4-β-D-xylan xylanohydrolase | endo-β-1, 4-xylanase | endoxylanase

Grado

ActiBioPure™, Bioactive, High Performance, Recombinant, EnzymoPure™

Especificaciones y pureza

Bioactive, Recombinant, ActiBioPure™, High Performance, EnzymoPure™, powder, ≥2500 units/g, recombinant, expressed in Aspergillus oryzae

Bioactividad

≥2500 FXU-W/g enzyme powder

Número de adhesión

O43097

CAS

9025-57-4

Número de la Comisión de Enzimas

EC 3.2.1.8

Tipo de molécula

Enzyme

Almacenamiento y envío

Concentración

powder,≥2500 units/g, recombinant, expressed in Aspergillus oryzae

Reconstitución

Reconstitute in water.

Condiciones de almacenamiento de almacenamiento

Store at 2-8°C,Protected from light,Desiccated

Enviado en

Wet ice

Estabilidad y almacenamiento

Store at 2-8℃ long term (24 months). Upon reconstitution, it is recommended to aliquot. Avoid freeze/thaw cycle. Store in the dark. Desiccated.

Definición de unidad

One FXU(W) is defined as the amount of enzyme that releases 1 micromole of reducing sugar calculated as xylose per minute from wheat arabinoxylan substrate at 40 ℃ and pH 5.5.

Referencias

1. Fenghong Deng, Shunjing Luo, Xiuting Hu, Chengmei Liu.  (2023)  Preparation, structural characterization and properties of feruloyl oligosaccharide–rice protein hydrolysate conjugates.  FOOD RESEARCH INTERNATIONAL,      [PMID:38163734] [10.1016/j.foodres.2023.113844]

2. Yang Zhao, Luyue Zhang, Shiyu Zhang, Xing Zheng, Mingzhu Zheng, Jingsheng Liu.  (2023)  Maleic anhydride-modified xylanase and its application to the clarification of fruits juices.  Food Chemistry-X,      [PMID:37780259] [10.1016/j.fochx.2023.100830]

3. Si Zhenyuan, Cai Yang, Zhao Lang, Han Lu, Wang Feng, Yang Xiaobing, Gao Xiangdong, Lu Meiling, Liu Wei.  (2023)  Structure and function characterization of the α-L-arabinofuranosidase from the white-rot fungus Trametes hirsuta.  APPLIED MICROBIOLOGY AND BIOTECHNOLOGY,      [PMID:37178306] [10.1007/s00253-023-12561-w]

4. Fenghong Deng, Xiuting Hu, Yueru Wang, Shunjing Luo, Chengmei Liu.  (2023)  Improving the Yield of Feruloyl Oligosaccharides from Rice Bran through Enzymatic Extrusion and Its Mechanism.  Foods,  12  (7): (1369).  [PMID:37048191] [10.3390/foods12071369]

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