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Xylanases are hydrolases depolymerizing the plant cell component xylan, the second most abundant polysaccharide. Xylanases are produced by fungi, bacteria, yeast, marine algae, protozoans, snails, crustaceans, insect, seeds, etc., but the principal commercial source is filamentous fungi.
Xylanases are often used to improve cereal processing and end product quality. In wheat bread making the use of these enzymes may result in higher bread volumes and improved loaf texture, while in the case of wheat gluten-starch separation they are used to increase gluten and starch yield and purity.