Beta Glucanase
BestzymeBio-Engineering Co., Ltd. is a enzyme supplier, focusing on research, development, manufacturing of enzyme products and application know-how in food, beverage, bioenthanol, feed and animal feed industries. By leveraging on the strong gene synthesis and protein engineering capability of Genscript, bestzymehave grown to become an expert in new enzyme discovery and Multi enzymeto meet market demands for consistent, high quality products and continuous innovation.
β- Glucanase is a feed hemicellulose produced by a liquid submerged fermentation and advanced post-treatment technique. β- Glucanase play a role in hydrolyzing 1, 3 and 1, 4 glycosidic bonds. It can break up β-glucan in the barley and cereal endosperm cell wall, reduce the effect of anti nutritional factors, improve absorption of nutrients, feed conversion efficiency and animal growth performance.
Specification of Beta Glucanase
|
Name |
β- Glucanase |
Product Series Name |
EnerGen β- Glucanase |
|
Activity |
100000U/g |
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|
Donor strain |
Trichoderma longibrachiatum |
Host strain |
Trichoderma longibrachiatum |
|
Form |
Powder |
Carrier |
Starch |
|
Color |
Light brown |
Loss on drying |
≤10% |
|
Particle size |
80% pass 40 mesh |
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|
Package |
20kg /bag |
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Storage |
Stored 12 months under cover in cool and dry conditions |
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Caution |
Avoid direct sunlight and high temperature |
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Functions of Beta glucanase enzyme
- β-glucan in wheat/barley diets, improve the absorption of nutrients and feed utilization efficiency.
- β-glucan, improve the ecological environment and morphology of animal digestive tract.
Features of Beta Glucanase
pH range: the optimum pH is 4..5-5.5, valid pH range is 2.0-7.0, excellent acidic resistance.
Definition of Activity Beta Glucanase
One unit (U) of β-glucanase activity is defined as the amount of enzyme which liberates 1 μmol reducing sugar per minute from 4mg/mL substrate (the barley β-glucan) solution at 37.0℃ and pH 5.5.
Dosage of Beta Glucanase
The recommended dosage is 50-100g/t with 10000 U/g in complete feed.
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