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Send EmailMannanase, Mannan Endohydrolase, 37288-54-3
Mannanase (Endo-β-1,4-mannanase) is an endo-hydrolase enzyme that breaks down mannan polysaccharides belonging to the hemicellulose group. It cleaves the polymer chain internally, releasing mannose and manno-oligosaccharides. It is widely used in coffee extraction for improved solubility and flavor development, as a feed additive to enhance digestion efficiency, in food processing for viscosity control and clarity in refined products, and in biotechnology and industrial applications.
| Parameter | Information |
|---|---|
| Product Name | Mannanase (Endo-β-1,4-mannanase) |
| Other Names | β-Mannanase, Endo-1,4-β-mannanase, Mannan Endohydrolase |
| CAS Number (Commonly Used) | 37288-54-3 |
| EC Number | 3.2.1.78 |
| Enzyme Class | Hydrolase (Glycosidase) – endo-enzyme |
| Source | Microbial fermentation (typically Aspergillus niger, Bacillus spp., Trichoderma spp., Penicillium spp.) |
| Appearance | Light brown to yellowish powder or liquid enzyme preparation |
| Odor | Slight characteristic odor |
| Physical State (20°C) | Solid (powder) or liquid |
| Type | Name |
|---|---|
| Common Names | Mannanase, β-Mannanase, Endo-1,4-β-mannanase |
| Systematic Name | 1,4-β-D-Mannan mannohydrolase |
| EC Number | 3.2.1.78 |
| CAS Number | 37288-54-3 |
| HS Code | 3507.90 |
Mannanase is a single polypeptide chain protein with a molecular weight typically ranging from 30-70 kDa depending on the source. It belongs to glycoside hydrolase (GH) families 5, 26, or 113 and contains a characteristic (β/α)₈ barrel catalytic domain.
Structural Features:
Mannanase (Endo-β-1,4-mannanase)
|
(β/α)₈ Barrel Catalytic Domain
|
Substrate Binding Site
|
β-1,4 Mannan Chain
|
Internal Cleavage (Endo-Activity)
| Feature | Description |
|---|---|
| Enzyme Type | Hydrolase (Glycosidase) – endo-enzyme |
| Activity Type | Endo-β-1,4-mannanase |
| Catalytic Mechanism | Acid/base catalytic mechanism (typically inverting) |
| Molecular Weight | 30-70 kDa (varies by source) |
| Substrate | Mannans (galactomannan, glucomannan, mannan) |
| Optimal pH | 4.5 – 6.5 |
| Optimal Temperature | 40 – 60°C |
Mannanase hydrolyzes the β-1,4-glycosidic bonds in the mannan polymer chain internally (endo-activity), releasing smaller manno-oligosaccharides and mannose.
General Reaction:
Mannan (β-1,4 bonds) + H₂O → Manno-oligosaccharides + Mannose
(Substrates: Galactomannan, Glucomannan, Lignin-carbohydrate complexes)
| Property | Value |
|---|---|
| Appearance | Light brown to yellowish powder or liquid |
| Odor | Slight characteristic odor |
| Solubility | Soluble in water |
| Optimal pH Range | 4.5 – 6.5 (varies by source) |
| Effective pH Range | 4.0 – 8.0 |
| Optimal Temperature | 40 – 60°C (varies by source) |
| Effective Temperature Range | 25 – 70°C |
| Inactivation Temperature | >65-75°C (varies by source and formulation) |
| Isoelectric Point (pI) | 4.0 – 8.0 (varies by source) |
| Stability | Maintains activity for extended periods when stored at neutral pH and low temperatures |
| Parameter | Value |
|---|---|
| Activity Definition | One unit (U) is defined as the amount of enzyme that liberates 1 µmol of reducing sugar (as mannose equivalent) per minute at pH 5.0 and 40°C using locust bean gum (carob) galactomannan as substrate. |
| Typical Activity | Varies by manufacturer (typically 1,000 – 100,000 U/g or U/mL) |
| Substrate | Mannans (galactomannan, glucomannan, mannan), lignin-carbohydrate complexes |
| Reaction Products | Manno-oligosaccharides, mannose, galactose (depending on substrate) |
| Activators | Ca²⁺ (some enzymes), Mg²⁺ (some enzymes) |
| Inhibitors | EDTA, heavy metals (Cu²⁺, Hg²⁺, Ag⁺), substrate analogs |
| Substrate Type | Description | Source |
|---|---|---|
| Galactomannan | Contains galactose side chains attached to mannan backbone | Locust bean gum, guar gum, fenugreek |
| Glucomannan | Contains glucose units within the mannan backbone | Konjac, certain plants |
| Mannan | Pure mannose polymer | Certain plants, seaweeds |
| Lignin-Carbohydrate Complexes | Contains mannan-lignin linkages | Wood, pulp |
| Step | Description |
|---|---|
| 1 | Mannanase is added to the extraction solution during coffee processing. |
| 2 | The enzyme acts on mannan polymers present in coffee beans. |
| 3 | The mannan polymer chain is cleaved internally, producing smaller oligosaccharides. |
| 4 | Polymer chain shortening increases solubility. |
| 5 | Extraction yield and rate are improved. |
| 6 | Release of flavor precursors (volatile compounds) is enhanced. |
| 7 | Final product has improved flavor profile and higher extract yield. |
| Application | Function |
|---|---|
| Coffee Extraction | Breaks down mannan polymers; improves solubility and flavor development |
| Instant Coffee Production | Improves extraction yield; provides more intense flavor |
| Tea Processing | Reduces viscosity; improves clarity |
| Application | Function |
|---|---|
| Poultry Feed | Breaks down mannan-based anti-nutritional factors; improves digestion efficiency |
| Swine Feed | Reduces viscosity of intestinal contents; improves feed conversion ratio |
| Aquaculture Feed | Improves digestibility of plant-based feed ingredients |
| Application | Function |
|---|---|
| Viscosity Control | Reduces viscosity in mannan-containing products |
| Refined Products | Provides clarity and reduces particle sedimentation |
| Juice Processing | Removes mannan-induced turbidity |
| Sauce and Dressing Production | Viscosity regulation |
| Application | Function |
|---|---|
| Pulp Bleaching | Breaks down lignin-carbohydrate complexes; improves bleaching efficiency |
| Fiber Modification | Improves paper quality and strength |
| Application | Function |
|---|---|
| Bioethanol Production | Converts mannans in lignocellulosic biomass to fermentable sugars |
| Oligosaccharide Production | Production of manno-oligosaccharides as functional food ingredients (prebiotics) |
| Detergents | Removal of mannan-containing stains (detergent enzyme) |
| Application | Recommended Dosage | Conditions |
|---|---|---|
| Coffee Extraction | 0.01 – 0.1% of coffee solution | 40-55°C, pH 4.5-6.0 |
| Animal Feed | 0.01 – 0.1% of feed weight | Added to feed during processing |
| Juice Processing | 0.005 – 0.02% of juice volume | 40-50°C, pH 4.5-5.5 |
| Bioethanol | 0.01 – 0.1% of biomass | 45-55°C, pH 5.0-5.5 |
| Pulp | 0.1 – 1.0 U/g pulp | 40-55°C, pH 4.5-6.0 |
Note: Dosage should be optimized for each specific application through trial runs.
| Parameter | Recommendation |
|---|---|
| Addition Method | Add to extraction water or coffee solution |
| Processing Temperature | 40-55°C (for optimum activity) |
| Reaction Time | 15-60 minutes (application dependent) |
| pH Range | 4.5-6.0 |
| Inactivation | Inactivated above 70°C (via boiling or pasteurization) |
| Factor | Effect |
|---|---|
| Temperature | Optimal 40-60°C; activity decreases above 65°C; >70°C inactivation |
| pH | Optimal pH 4.5-6.5; significant activity at pH 4.0-8.0 |
| Substrate Concentration | Activity increases with substrate concentration |
| Inhibitors | Heavy metals (Cu²⁺, Hg²⁺, Ag⁺), EDTA |
| Activators | Ca²⁺, Mg²⁺ (some enzymes) |
| Water Activity | Activity requires sufficient water |
| Parameter | Value |
|---|---|
| Acute Oral Toxicity (LD50, Rat) | > 5,000 mg/kg (very low toxicity) |
| Acute Dermal Toxicity | Low |
| Acute Inhalation Toxicity | Powder form may cause respiratory irritation |
| Skin Irritation | Mild irritant |
| Eye Irritation | May cause mild irritation |
| Skin Sensitization | May cause sensitization in sensitive individuals (protein-based) |
| Mutagenicity | Negative (Ames test) |
| Carcinogenicity | Not classified as a carcinogen |
| Reproductive Toxicity | Not classified as a reproductive toxin |
| Allergenicity | May cause allergic reactions in sensitive individuals (protein-based) |
| Hazard Class | Category | H-Statement |
|---|---|---|
| Respiratory Sensitization | Category 1 | H334 |
| Skin Sensitization | Category 1 | H317 |
| Water Hazard (WGK Germany) | 3 (severe hazard to water) | - |
Signal Word: WARNING
Hazard Pictograms: GHS07 (Exclamation Mark), GHS08 (Health)
Hazard Statements (H-Codes):
| Code | Statement |
|---|---|
| H317 | May cause an allergic skin reaction. |
| H334 | May cause allergy or asthma symptoms or breathing difficulties if inhaled. |
| Code | Statement |
|---|---|
| P261 | Avoid breathing dust/fume/gas/mist/vapors/spray. |
| P264 | Wash hands thoroughly after handling. |
| P271 | Use only outdoors or in a well-ventilated area. |
| P280 | Wear protective gloves/protective clothing/eye protection/face protection. |
| P302+P352 | IF ON SKIN: Wash with plenty of soap and water. |
| P304+P340 | IF INHALED: Remove person to fresh air and keep comfortable for breathing. |
| P305+P351+P338 | IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses if present. |
| P342+P311 | If experiencing respiratory symptoms: Call a POISON CENTER/doctor. |
| P333+P313 | If skin irritation or rash occurs: Get medical advice/attention. |
| P337+P313 | If eye irritation persists: Get medical advice/attention. |
| P362+P364 | Take off contaminated clothing and wash it before reuse. |
| P501 | Dispose of contents/container in accordance with local regulations. |
| Route of Exposure | Action to Be Taken |
|---|---|
| Inhalation | Move to fresh air. If respiratory irritation persists, seek medical attention. |
| Skin Contact | Wash with plenty of soap and water. Remove contaminated clothing. If irritation persists, consult a physician. |
| Eye Contact | Rinse thoroughly with plenty of water for at least 15 minutes. Remove contact lenses. If irritation persists, seek medical attention. |
| Ingestion | Rinse mouth with water. Drink plenty of water. Do not induce vomiting. If large amount is swallowed, seek medical attention. |
| Parameter | Information |
|---|---|
| Fire Hazard | Combustible organic powder; may burn at high temperatures. |
| Hazards During Fire | Thermal decomposition produces toxic fumes including carbon monoxide, carbon dioxide, and nitrogen oxides. |
| Suitable Extinguishing Media | Water spray, CO₂, dry chemical powder, alcohol-resistant foam. |
| Special Protective Equipment | Self-contained breathing apparatus (SCBA), full protective clothing. |
| Parameter | Information |
|---|---|
| Personal Protection | Dust mask, protective goggles, gloves, coverall. |
| Ventilation | Increase ventilation; use local exhaust in confined spaces. |
| Containment | Cover spilled area to prevent dust dispersion. |
| Cleaning Methods | Collect dry using vacuum or careful sweeping. Avoid washing with water (soluble). |
| Environmental Precautions | Prevent entry into drains, sewers, and water bodies. |
| Waste Disposal | Dispose of in accordance with local regulations. |
| Parameter | Information |
|---|---|
| Storage Conditions | Store at 4°C (long-term) or room temperature (short-term) in a cool, dry environment. |
| Short-Term Storage | Several days at room temperature |
| Long-Term Storage | 4°C recommended (months of stability in powder form) |
| Container Requirements | Keep tightly closed in original packaging. Protect from direct sunlight and moisture. |
| Materials to Avoid | Strong oxidizers, high heat, moisture |
| Shelf Life | 12-24 months (in unopened original packaging under proper storage). |
| Stability Note | Enzyme activity decreases over time; maintains activity for extended periods when stored at neutral pH and low temperatures. |
| Packaging Options | Aluminum foil bags, plastic containers, vacuum packaging. |
| Packaging Type | Quantity | Material |
|---|---|---|
| Aluminum Foil Bag | 1 kg | Laminated aluminum (nitrogen atmosphere) |
| Plastic Container | 1 kg, 5 kg, 10 kg | HDPE / Food-grade plastic |
| Fiber Drum | 25 kg | Cardboard / Plastic |
| Parameter | Information |
|---|---|
| UN Number | Not applicable (not classified as dangerous goods) |
| Hazard Class | Not classified as hazardous for transport |
| Packing Group | Not applicable |
| ADR/RID | Not regulated |
| IMDG Code | Not regulated |
| IATA (Air) | Not regulated |
| Marine Pollutant | No |
| Transport Temperature | Cold chain or ambient (depending on product form); protect from moisture. |
| Region / Authority | Status |
|---|---|
| European Union | Approved as a food enzyme (EU 1332/2008). |
| USA (FDA) | GRAS (Generally Recognized as Safe) for food applications. |
| Turkey | Approved as a food processing aid (Turkish Food Codex). |
| EFSA | Re-evaluated and considered safe at current usage levels. |
| Kosher/Halal | Can be certified upon request (depending on source). |
| WGK Germany | 3 (severe hazard to water) |
| Parameter | Information |
|---|---|
| Aquatic Toxicity | Low toxicity to aquatic organisms. |
| Biodegradability | Readily biodegradable (protein-based). |
| Bioaccumulation | Not expected. |
| Water Hazard Class (WGK Germany) | 3 (severe hazard to water). |
| Waste Disposal | Dispose of in accordance with local regulations. Incineration is recommended for contaminated materials. |
| CAS Number | Enzyme | Description |
|---|---|---|
| 37288-54-3 | Endo-β-1,4-mannanase | This CAS number is commonly used for the endo-β-1,4-mannanase enzyme activity. |
| 9025-43-8 | β-Mannosidase | This is a different enzyme (EC 3.2.1.25); should not be confused with mannanase. β-Mannosidase removes mannose from the polymer terminus (exo-activity). |
Important Note: Mannanase (endo-β-1,4-mannanase) and β-mannosidase (EC 3.2.1.25) are different enzymes. Mannanase cleaves the polymer chain internally, while β-mannosidase removes mannose from the chain terminus. Verify the correct CAS number and EC number on the supplier's SDS.
| Property | Mannanase (Endo) | β-Mannosidase | Cellulase | Hemicellulase |
|---|---|---|---|---|
| Enzyme Class | Hydrolase | Hydrolase | Hydrolase | Hydrolase |
| Activity Type | Endo | Exo | Endo | Complex |
| Substrate | Mannan | Manno-oligosaccharides | Cellulose | Hemicellulose |
| EC Number | 3.2.1.78 | 3.2.1.25 | 3.2.1.4 | Multiple |
| Optimal pH | 4.5-6.5 | 4.0-6.0 | 4.5-6.0 | 4.5-6.0 |
| Optimal Temperature | 40-60°C | 30-50°C | 40-60°C | 40-55°C |
| Primary Application | Coffee, feed, food | Feed, bioconversion | Biofuel, juice | Baking, paper |
Q1: What is mannanase and what is it used for?
A: Mannanase (endo-β-1,4-mannanase) is a hydrolase enzyme that breaks down mannan polysaccharides by internal cleavage. It is used in coffee extraction for improved solubility and flavor development, as a feed additive to enhance digestion efficiency, in food processing for viscosity control, and in biotechnological applications.
Q2: What is the difference between mannanase and β-mannosidase?
A: Mannanase (EC 3.2.1.78) is an endo-enzyme that cleaves the mannan polymer chain internally. β-Mannosidase (EC 3.2.1.25) is an exo-enzyme that removes mannose from the polymer terminus. They have different activity mechanisms and CAS numbers.
Q3: What is the optimal pH and temperature for mannanase?
A: The optimal pH is 4.5-6.5 and the optimal temperature is 40-60°C, depending on the source. The enzyme is inactivated above 65-75°C.
Q4: Is mannanase safe?
A: Yes. Mannanase is considered safe for food applications (FDA GRAS, EFSA approved). However, the powder form may cause respiratory or skin sensitization in sensitive individuals. Appropriate protective equipment should be used.
Q5: How should mannanase be stored?
A: For long-term storage, store at 4°C; for short-term storage, room temperature is acceptable. Keep in a cool, dry, light-protected environment in tightly closed original packaging.
Q6: In which industries is mannanase used?
A: It is widely used in the coffee and tea industry, animal feed, food processing, pulp and paper, bioethanol production, detergent industry, and biotechnology.
Q7: What is the CAS number for mannanase?
A: The commonly used CAS number for endo-β-1,4-mannanase is 37288-54-3. β-Mannosidase has CAS number 9025-43-8. Verify the correct CAS number on the supplier's SDS.
| Property | Value |
|---|---|
| CAS Number (Common) | 37288-54-3 |
| EC Number | 3.2.1.78 |
| Enzyme Class | Hydrolase (Glycosidase) – Endo |
| Activity Type | Endo-β-1,4-mannanase |
| Appearance | Light brown to yellowish powder or liquid |
| Solubility | Soluble in water |
| Optimal pH | 4.5 – 6.5 |
| Optimal Temperature | 40 – 60°C |
| Inactivation Temperature | >65-75°C |
| Substrate | Mannans (galactomannan, glucomannan, mannan) |
| Primary Uses | Coffee extraction, animal feed, food processing, biotechnology |
| Shelf Life | 12-24 months (under proper storage) |
| UN Number | Not applicable |
| GHS Signal Word | WARNING |
| WGK Germany | 3 (severe hazard to water) |
CAS Number Verification: The commonly used CAS number for mannanase is 37288-54-3. β-Mannosidase (EC 3.2.1.25) is a different enzyme with CAS number 9025-43-8. Verify the correct CAS number and EC number on the supplier's SDS.
Respiratory Sensitization: Mannanase powder may cause respiratory sensitization (H334) in susceptible individuals. Use appropriate dust control measures and respiratory protection. Use mask and protective equipment.
Skin Sensitization: May cause allergic skin reactions (H317) in sensitive individuals. Use protective gloves. Avoid eye and skin contact.
Temperature Sensitivity: Mannanase is heat-sensitive. Activity decreases above 65°C. Pay attention to processing temperatures.
Endo-Activity: Mannanase is an endo-enzyme that cleaves the polymer chain internally. Should not be confused with exo-enzymes (β-mannosidase).
Dosage Optimization: Recommended dosages are starting points. Conduct trial runs to optimize the dosage for specific applications and products.
Water Hazard: Due to WGK 3 classification, prevent release into the environment.
Storage: Store at 4°C (long-term) or room temperature (short-term). Keep powder form dry. Store in tightly closed original packaging. Protect from direct sunlight.
Handling: Use dust mask, protective gloves, and goggles. Avoid dust formation. Ensure adequate ventilation.
Coffee Extraction Application: Add to extraction water or coffee solution. Process at 40-55°C, pH 4.5-6.0. Allow sufficient reaction time.
Animal Feed Application: Add during feed processing. Ensure uniform distribution in the feed.
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.
Detailed Safety: For complete safety information, consult the MSDS (Material Safety Data Sheet) provided by the manufacturer/supplier.
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 commonly used CAS number for mannanase (endo-β-1,4-mannanase) is 37288-54-3; β-mannosidase (EC 3.2.1.25) is a different enzyme with CAS number 9025-43-8. Verify the correct CAS number and EC number on the supplier's SDS.