Xylanases belong to the pentosanases, a group of enzymes that break down components of the cell wall matrix of plants (fiber).
Xylanases are usually used as a baking enzyme to improve dough qualities (workability, stability) and to optimize the product (stabilizing of crust and volume), in the production of liquor and the alcohol industry (xylanases unlock the mucilaginous substances in grain to utilize them for fermentation), in the manufacture of fruit juices and beverages.
Xylanase is also used as a feed additive, as they contribute to better digestion of plant-derived feed by liberating the xylanase contained in plants and starch production in the textile and paper industry.
ASSAY:Up to 2,00,000IU
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