Hemicellulase, Hemicellulose Degrading Enzyme, Xylanase, Beta Glucanase, 9025-57-4, 9025-56-3

HEMICELLULASE

Hemicellulase / Hemicellulose Degrading Enzyme / Xylanase / β-Glucanase / Mannanase
CAS Numbers: 9025-56-3 (general); 9025-57-4 (xylanase component)
EC Numbers: Multiple (3.2.1.8, 3.2.1.4, 3.2.1.78, etc.)

SECTION 1: PRODUCT IDENTIFICATION AND CHEMICAL IDENTITY

Hemicellulase is a multi-component enzyme complex that hydrolyzes hemicellulose, a major component of plant cell walls. It consists of various activities including xylanase, β-glucanase, mannanase, arabinase, and galactanase. It is widely used in the baking industry to improve dough handling and bread volume, in juice processing to reduce viscosity and improve clarity, in the paper and textile industries for fiber processing, and in bioethanol production for lignocellulosic biomass breakdown.

SECTION 2: SYNONYMS AND OTHER NAMES

SECTION 3: CHEMICAL STRUCTURE

3.1. Molecular Structure

Hemicellulase is a complex enzyme system containing multiple enzymatic activities. Each component enzyme is a protein with specific catalytic domains for different hemicellulose substrates.

Structural Features:

                    Hemicellulase Complex
                           |
        +------------------+------------------+
        |                  |                  |
    Xylanase          β-Glucanase        Mannanase
    (EC 3.2.1.8)    (EC 3.2.1.4)     (EC 3.2.1.78)

3.2. Key Structural Features

3.3. Reaction Mechanism

Hemicellulase hydrolyzes the β-1,4-glycosidic bonds in the backbone of hemicellulose polymers, releasing smaller oligosaccharides and monosaccharides.

General Reaction:

Hemicellulose (β-1,4 bonds) + H₂O → Oligosaccharides + Monosaccharides (Xylose, Mannose, Arabinose, Galactose)

SECTION 4: COMPONENT ENZYMES OF HEMICELLULASE

SECTION 5: PHYSICAL AND CHEMICAL PROPERTIES

SECTION 6: ENZYMATIC ACTIVITY

SECTION 7: MECHANISM OF ACTION (BAKING APPLICATION)

SECTION 8: APPLICATIONS AND INDUSTRIAL USES

8.1. Baking Industry (Most Important Application)

8.2. Fruit Juice and Beverage Industry

8.3. Paper and Pulp Industry

8.4. Textile Industry

8.5. Biofuel Production

8.6. Animal Feed Industry

SECTION 9: TYPICAL DOSAGE GUIDELINES

Note: Dosage should be optimized for each specific application through trial runs.

SECTION 10: PROCESSING GUIDELINES (BAKING)

SECTION 11: FACTORS AFFECTING ACTIVITY

SECTION 12: TOXICOLOGICAL PROFILE

SECTION 13: GHS CLASSIFICATION

Signal Word: WARNING

Hazard Pictograms: GHS07 (Exclamation Mark), GHS08 (Health)

Hazard Statements (H-Codes):

SECTION 14: PRECAUTIONARY STATEMENTS (P-CODES)

SECTION 15: FIRST AID MEASURES

SECTION 16: FIRE-FIGHTING MEASURES

SECTION 17: ACCIDENTAL RELEASE MEASURES

SECTION 18: STORAGE AND SHELF LIFE

SECTION 19: PACKAGING OPTIONS

SECTION 20: TRANSPORT INFORMATION

SECTION 21: REGULATORY INFORMATION

SECTION 22: ENVIRONMENTAL INFORMATION

SECTION 23: CAS NUMBER EXPLANATION

Important Note: Hemicellulase is a complex enzyme mixture. Depending on the manufacturer and the specific product, either CAS number may be used. Always verify the exact CAS number on the supplier's Safety Data Sheet (SDS).

SECTION 24: COMPARISON WITH OTHER ENZYMES

SECTION 25: FREQUENTLY ASKED QUESTIONS (FAQ)

Q1: What is hemicellulase used for?
A: Hemicellulase is used to break down hemicellulose in plant cell walls. It is used in baking to improve dough handling and bread volume, in juice processing to reduce viscosity and improve clarity, in the paper and textile industries for fiber processing, and in bioethanol production.

Q2: Is hemicellulase safe to eat?
A: Yes. Hemicellulase is considered safe (GRAS by FDA, approved by EFSA) for food applications. The enzyme is inactivated during baking (>70°C) and is not present in the final product.

Q3: What is the optimal pH and temperature for hemicellulase?
A: The optimal pH is 4.5-6.0, and the optimal temperature is 40-55°C. The enzyme is inactivated above 70°C.

Q4: Can hemicellulase be used in gluten-free baking?
A: Yes. Hemicellulase can be used in gluten-free baking to improve dough handling and texture by modifying the hemicellulose structure in gluten-free flours.

Q5: How should hemicellulase be stored?
A: Store in a cool, dry place at 4-25°C. For long-term storage, -20°C is recommended. Keep in tightly closed original packaging. Protect from moisture and direct sunlight.

Q6: What are the CAS numbers for hemicellulase?
A: The general CAS number for hemicellulase is 9025-56-3. The xylanase component has CAS number 9025-57-4.

SECTION 26: QUICK REFERENCE TABLE

SECTION 27: CRITICAL NOTICES AND BEST PRACTICES

CRITICAL NOTICES:

1. CAS Number Confusion: Hemicellulase is a complex enzyme mixture. The general CAS number is 9025-56-3, while the xylanase component has CAS number 9025-57-4. Verify the exact CAS number on the supplier's SDS.

2. Respiratory Sensitization: Hemicellulase powder may cause respiratory sensitization (H334) in susceptible individuals. Use appropriate dust control measures and respiratory protection.

3. Skin Sensitization: May cause allergic skin reactions (H317) in sensitive individuals. Use protective gloves.

4. Enzyme Activity: Enzyme activity decreases with temperature, pH, and time. Optimize conditions for each application to achieve desired results.

5. Heat Inactivation: The enzyme is inactivated above 70°C. This ensures that no active enzyme remains in the final product after baking.

6. Dosage Optimization: Recommended dosages are starting points. Conduct trial runs to optimize the dosage for specific applications and products.

7. Multiple Activities: Hemicellulase contains multiple enzymatic activities. The composition may vary by manufacturer and grade.

8. Substrate Specificity: Effectiveness depends on the hemicellulose content of the substrate (flour, feed, biomass).

9. Storage: Store at recommended temperatures (4-25°C). For long-term storage, -20°C is recommended. Higher temperatures accelerate activity loss.

10. Water Hazard: Hemicellulase is classified as WGK 3 (severe hazard to water) in Germany. Prevent release into the environment.

BEST PRACTICE RECOMMENDATIONS:

• Storage: Store in a cool, dry, and well-ventilated area at 4-25°C. For long-term storage, -20°C is recommended. Keep containers tightly closed. Protect from moisture and direct sunlight.

• Handling: Use dust mask, protective gloves, and goggles. Avoid dust formation. Ensure adequate ventilation.

• Baking Application: Add with flour or dissolve in water before mixing. Standard mixing and fermentation times apply.

• Juice Processing: Add to juice at 40-50°C, pH 4.5-5.5. Allow sufficient reaction time for clarity improvement.

• Dosage: Start with recommended dosages and optimize through trial runs. Overdosing may cause excessive degradation and undesired effects.

• Quality Control: Monitor enzyme activity and product quality regularly. Test for residual enzyme activity if required.

• Waste Management: Dispose of waste in accordance with local regulations. Do not release into water bodies.

• Environmental Protection: Due to WGK 3 classification, prevent entry into drains, sewers, and water bodies.

LEGAL DISCLAIMER:

This Technical Data Sheet (TDS) is for informational purposes only and is prepared based on available technical data. The user is solely responsible for determining the suitability of the product for their specific application and for complying with all local, national, and international regulations. For complete safety, storage, handling, transport, waste, and regulatory compliance information, the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier must be consulted. This document does not substitute professional advice. Dosage and application conditions should be optimized through product-specific trials. The CAS numbers for hemicellulase are 9025-56-3 (general) and 9025-57-4 (xylanase component); verify the exact CAS number on the supplier's SDS.