Keywords

• Enzymes Dextranase
• CAS.9025-70-1
• Food grade Dextranase

Quick Details

• ProName: Dextranase
• CasNo: 9025-70-1
• Molecular Formula: NULL
• Appearance: Light?yellow to light?brown?liquid
• Application: It’s widely used in the field of sugar...
• DeliveryTime: 3Days after confirm order
• PackAge: 25kg/drum
• Port: Shanghai,Beijing
• ProductionCapacity: 100 Metric Ton/Month
• Purity: 30,000U/g
• Storage: Store in a cool?and dry place(not more...
• LimitNum: 25 Kilogram
• Activity: 30,000U/G
• Appearance: Light?yellow to light?brown?liquid

Superiority

Provide sample freely

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Details

Product Description

Dextranase, called α-glucanase(CAS No.9025-70-1, E.C.3.2.1.11). 

It’s a high-yielding strain from Chaetomium gracile screened by mutagenesis, which is through liquid deep fermentation extract from refining.

It’s widely used in the field of sugar, toothpaste and etc..

Action Principle

Dextranase is a hydrolase for specificity splitting decomposition α-1, 6-glucoside linkages of dextran molecule, which outcome production are mainly isomaltose, isomalto-oligosaccharides and glucose.

Product Characteristic

Temperature range: 35℃～65℃   optimum temperature: 55℃～60℃  

pH range: effective pH 3.0～8.0    optimum pH: 5.0～6.0

Product Feature

Product appearance: Light yellow to light brown liquid,

Standard enzyme activity: 30,000U/g.

Product Standard: 

GB1886.174-2016<<National Food Safety Standard-Food Additives-Enzyme Preparations For Food Industry>>

Packaging and Storage

Storage: Store in a cool and dry place(not more than 25℃), avoid exposure to light.

Shelf life: 2 years

Packaging: 25kg/drum

Application Method

Sugar industry: In the sugar industry, leuconostoc mesenteroides streptococcus and other microorganisms are through secretion glucansucrases catalyze sucrose to glucose, glucose further polymerized to form dextran. The dextran is a high molecular weight polysaccharide polymer, and the type of glycosidic linkage is mainly α-1, 6 glycosidic bond. The existence of dextran will have serious impact on sugar production, obviously increase the viscosity of sugar, reduce the filterability of sugar solution, abnormal crystallization occurs when cane sugar is crystallized, increase the costs of sugar production, and affect the product quality. The use of dextranase can effectively improve the heating speed of cane juice, shorten the time of clarification and crystallization, it can eliminate the adverse impact of crystallization, thereby improve the production efficiency and yield of sugar.

Package