Beta Glucanase

  • Cell wall modification (beta-glucan breakdown) is regarded as a key step in extract development during malting and brewing. It has been suggested that the rate of modification, of the grains of a barley sample, is principally determined by their contents of cell wall beta-glucan and their potential to synthesise beta-glucanase. Therefore, malt samples, which contain low beta-glucan levels and high beta-glucanase activities, are considered suitable for brewing.
  • Beta Glucanase digests fiber. It helps in digestive problems such as malabsorption. It is very important enzyme because the human body cannot produce it on its own.
  • Beta Glucanase helps in the breakdown of plant walls (cellulose), and increases the overall efficiency of binding excess cholesterol and toxins in the intestines. Beta Glucanase is used for commercial food processing in coffee; it performs hydrolysis of cellulose during drying of beans. It is also used in textile industry as a fading agent.

ASSAY: Up to 50,000 IU