研究表明，木聚糖酶基因中的信号肽序列对大肠杆菌中的蛋白表达至关重要。缺失该序列会导致表达量显著降低。木聚糖酶可催化木聚糖降解为低聚木糖和 D - 木糖，也能分解半纤维素。它可用于生产乙醇、木糖醇等生物燃料，改善面包与果汁的品质；也应用于生物漂白工艺，减少环境污染。本品为源自疏棉状嗜热丝孢菌的纯化内切 -β-(1→4)- 木聚糖酶，由基因工程改造的米曲霉（Aspergillus oryzae）微生物经深层发酵生产。
本产品中的关键酶活性的提供者为木聚糖酶水解木聚糖 (1,4)-β-D-xylosidic。
应用
木聚糖酶已被用于：
半纤维素的分离与低聚糖的制备；
粘度法测定；
玉米油胚水酶法提油用商业酶制剂的对比研究；
木聚糖的水解降解。
产品特性
标称酶：木聚糖酶（内切‑1,4‑）
标称活力： ≥2500 FXU-W/g enzyme powder
颜色：灰白色或米白色
物理形状：颗粒
颗粒大小：大约 50–150 微米
密度近似值 (g/ml)：0.50
产品按照计算定量添加的方式进行标化，其过程控制符合 ISO9001 质量管理体系要求。
溶解性：正常使用时，活性成分可以在任何浓度下溶于水中。 其他配方组分会导致溶液混浊。
颜色随批次的不同而不同。颜色的深浅不代表酶的活力高低。
成分（重量 / 重量）
小麦粉（CAS 130498‑22‑5）：95 %
氯化钠（CAS 7647‑14‑5）：3 %
木聚糖酶（内切‑1,4‑）（CAS 9025‑57‑4*）：2 %
* 被定义为酶浓度（干物质基础）
过敏原
| 过敏原 | 包含的物质 ¹ | 过敏原 | 包含的物质 ¹ |
|---|
| 芹菜 | 无 | 软体动物 | 无 | | 含麸质谷类 ²⁴ | 是 | 芥末 | 无 | | 甲壳类动物 | 无 | 坚果 ³ | 无 | | 鸡蛋 | 无 | 花生 | 无 | | 鱼 | 无 | 芝麻 | 无 | | 羽扇豆 | 无 | 黄豆 | 无 | | 牛奶（含乳糖） | 无 | 二氧化硫 / 亚硫酸盐，大于 10 mg/kg 或 10 mg/l | 无 |
¹物质定义遵循欧盟标签法规 EU 1169/2011 修订版的要求。清单中列出了 21 USC 301（美国）和 GB7718-2011（中国）法规中提到的过敏原种类。
²例如：小麦、黑麦、大麦、燕麦、斯佩尔特小麦 (spelt)、卡姆小麦 (kamut)
³例如：杏仁、榛子、核桃、腰果、山核桃、巴西坚果、开心果、澳洲坚果和昆士兰果（Queensland nut）
⁴ “无” 表示：不含谷蛋白，即含量 < 20ppm（依据欧盟法规 828/2014） |
营养价值
本产品具有的主要营养价 1550 kJ/100 g
• 蛋白质：12 克/100克
• 脂肪：2 克/100克
• 碳水化合物：75 克/100克
- 纤维：(4 克/100克)
• 灰分：3 克/100克
- 钠：(1 克/100克)
• 水分：8 克/100克
转基因状态
本产品不是转基因生物。
生产菌种名称：Aspergillus oryzae
酶制剂产品通过微生物发酵制作而成，但微生物不会存留在最终产品中。本生产菌株通过现代生物技术手段进行了改良。
储存条件
贮存温度：2-8°C。 储存时必须保持包装完好，储存在干燥环境中，并避免阳光直射。
安全与使用注意事项
酶是一种蛋白质。吸入粉尘或气溶胶可能致敏，并可能导致致敏个体产生过敏反应。长期接触可能刺激皮肤、眼睛和黏膜。
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
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.
ZJ26F0636677
危险品化学品经营许可证（带存储）