Products

Fungal hemicellulase enzyme for bread doughs

Product Information

Cat #

MBS-0275

CAS No.

134712-49-5

Enzyme Commission Number

EC 3.1.1.73

Product Overview

High-quality enzyme products. Well-defined strains can be also provided for our clients to manufacture fermented products in a cost-effective way.

Features

Ready-to-use product, accelerating research progress, enhancing application performance.

Method

Technology

Synonyms

ferulic acid esterase; hydroxycinnamoyl esterase; hemicellulase accessory enzyme; FAE-III; cinnamoyl ester hydrolase; FAEA; cinnAE; FAE-I; FAE-II

Type

Function

Catalyses the hydrolysis of the 4-hydroxy-3-methoxycinnamoyl (feruloyl) group from an esterified sugar, which is usually arabinose in "natural" substrates. p-Nitrophenol acetate and methyl ferulate are poorer substrates. All microbial ferulate esterases are secreted into the culture medium. They are sometimes called hemicellulase accessory enzymes, since they help xylanases and pectinases to break down plant cell wall hemicellulose.

Applications

Food Industry

Storage

Should be stored in a cool place avoiding high temperature.

Storage Buffer

Shelf Life

Strains

Microbial Blends

Source

Appearance

Molecular Weight

Color / Form

Instruction

Enzyme Class

Hydrolases

Production Methods

Fermentation

Activity

Specific Enzyme Activity

Purity

Unit Definition

Amino Acids Sequence

WARNINGS

Shipping

Formula

Reaction

feruloyl-polysaccharide + H2O = ferulate + polysaccharide

Recommendation

Species Reactivity

Contents

Compatibility

Melting Point

Final Titre

Fermentation Time

Recovery Yield

Starting Material

Specification

On customer requests

Substrates

Concentration

Usage And Dosage

Description

A dough-conditioning fungal hemicellulase enzyme preparation. It acts on flour pentosans to soften and reduce the viscosity of bread doughs and batters.

For Research Use Only.

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