An additional benefit of this enzyme is that it increases the concentration of arabino-xyl-oligosaccharides in bread, which have beneficial effects on human health.
Origins:
- Fungi of the genus Trichoderma: T. reesei QM 6a and its mutants, T. harzianum, T. viride.
- Spore-forming bacterial rods: Aspergillus, Penicillium, Humicola, Cellulomonas, Pseudomonas.
- Actinomycetes such as Streptomyces
Effect:
- Catalysis of cellulose breakdown with water.
Hydrolysis of the β-1,4-glycosidic bond of cellulose and gradual shortening of the polymer to obtain the final product – glucose.
The product description is provided for reference purposes only. The parameters of the raw material may differ from those presented depending on the variety, intended use, method of production, season and other factors. For detailed information, please contact our sales representative.
The product description does not constitute an offer within the meaning of Article 66 § 1 of the Polish Civil Code.
