Cellulase EC 3.2.1.4

Name: Cellulase EC 3.2.1.4
Brand: VP TRADING
Availability: InStock

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Cellulases are baking enzymes that remove insoluble arabinoxylans, which disrupt the formation of the gluten network, resulting in the formation of dissolved high-molecular-weight arabinoxylans, which results in increased viscosity and thus improved dough stability . The use of cellulases in the baking industry affects the rheological properties of dough and the organoleptic properties of bread.

Category: Enzymes

Description
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An additional advantage of this enzyme is that it increases the concentration of arabino-xylo-oligosaccharides in bread, which have a beneficial effect on human health.

Origin:

Fungi of the genus Trichoderma : T. reesei QM 6a and its mutants, T. harzianum, T. viride .
Bacterial spores: Aspergillus, Penicillium, Humicola, Cellulomonas, Pseudomonas .
Actinomycetes such as Streptomyces

Action:

Water-mediated catalysis of cellulose degradation.
Hydrolysis of the β-1,4-glycosidic bonds of cellulose and gradual shortening of the polymer to obtain the final product – glucose.