Hemicellulase is an enzyme complex useful for isolating plant protoplasts, biomass conversion, carbohydrate research, liquid food clarification, and cell dissociation. A. niger converts cellulose to glucose via multi-enzymatic hydrolysis of beta-D-1, 4-glucans, xylans, and hemicellulosic polymers.
Hemicellulase is often used in combination with glucanase, cellulase, or xylanase. It is used foremost as a baking enzyme (in cake mixes) for the enhancement of dough qualities (mechanical handling, stability) and product optimization (volume, consistency, storage life)
Hemicellulase enzyme is also used for –
Deep-frozen doughs and baked goods
In the production of fruit juice and other beverages
In the production of spirits and the alcohol industry in general (hemicellulase solubilizes the cereal fibrils, which may be used in fermentation.)
In combination with other enzymes in wine production (hemicellulase supports the extraction of unwanted substances such as tannins and aromas from the grape skins.)
ASSAY:Up to 1,00,000 IU
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