Characteristics and Application Analysis of Food Additive Xylanase

There are non-starch polysaccharides, pentosans, mainly arabinoxylans and arabinogalactan peptides, and arabinoxylans account for 60%~70% of pentosans. Generally, wheat contains about 2% arabinoxylan, and the water solubility is 0.5%-0.8%. The water-soluble pentosan has strong water holding capacity and generally absorbs 10 to 20 times. Adding water-soluble arabinoxylan to the flour can increase the water holding capacity of the dough.

Tests have shown that the addition of xylanase to the flour can solubilize the insoluble arabinoxylan, improve the mechanical strength of the dough and increase the volume of the bread, and improve the color of the bread. In general, endogenous enzymes are present in the flour, which can dissolve 15% to 20% of the insoluble pentosan. However, by adding an external enzyme, the amount of dissolution can be increased to 40% to 65%. China's food additives use health standards, enzymes that can be used for flour pasta are amylase, glucose oxidase, xylanase, glutamine transaminase.

Generally, the molecular end of xylanase is dicer and endonuclease. In China, the endo-xylanase was successfully developed due to the development of high-activity Bifidobacterium bryogene proliferation factor xylooligosaccharide. It can hydrolyze arabinoxylan to water-soluble, and its hydrolysis rate reaches 65%, producing a mixture of oligosaccharides mainly composed of xylobiose and xylotriose. This xylooligosaccharide is pure in sweetness, does not decompose at high temperature, and has good pH stability. Tests have shown that taking 0.7g of xylooligosaccharide per person per day shows a high proliferative activity of Bifidobacterium, which has a significant effect on improving intestinal function and improving health. In Japan, the price is 2,500 yen, and in 2000, it is 650 tons. China has now been put into the market in small quantities. l Not less than 60 yuan. If the flour quality-improved xylanase is used to produce an endo-xylanase for xylo-oligosaccharide, a high-activity biguanide factor xylooligosaccharide can be added to the pasta while improving the quality of the noodle food. If the arabinoxylan in the flour is 2%, 1.5% of the insoluble arabinoxylan, and 50% by endo-xylanase hydrolysis, there is 0.75% of the xylooligosaccharide. That is, there is 0.75 g of xylooligosaccharide per 100 g of pasta, which is just an effective dose for ingestion. In this way, the xylo-oligosaccharide functional food with the staple food as the carrier is realized, so that the functional food enters the staple food, and it is no longer necessary to buy the oligo-xylose oral liquid or tablet, which is convenient and economical.

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