Dextranase(a-glucanase)

Product Name	Dextranase
Chemical Name	α-Glucanase
CAS No.	9025-70-1

Product Overview:

Dextranase, also known as α-glucanase (CAS No. 9025-70-1, EC 3.2.1.11), is a food enzyme preparation produced through liquid deep fermentation and refined extraction using a high-yield strain of Chaetomium gracile obtained by mutagenesis screening. This product is widely used in the sugar industry, oral care, and other fields.

Mechanism of Action:

Dextranase specifically hydrolyzes the α-1,6 glycosidic bonds in dextran molecules, producing isomaltose, isomaltooligosaccharides, and glucose as the main products.

Product Characteristics:

• Temperature Range	• 35°C–65°C, optimal at 55°C–60°C.
• pH Range	• Effective pH 3.0–8.0, optimal at pH 5.0–6.0.

Product Properties:

• Appearance	• Light yellow to light brown liquid.
• Standard Enzyme Activity	• 30,000 U/g.
• Enzyme Activity Definition	• One unit (U) of dextranase is defined as the amount of enzyme required to produce 1 µmol of reducing sugar per minute under specified conditions (pH 5.5, 55°C, 10 minutes) using dextran (2% dextran T2000) as the substrate.

Transportation, Packaging, and Storage:

• Transportation	• Air or refrigerated sea transport.
• Storage	• Store in a cool, dry, and dark place (below 25°C).
• Packaging	• 25 kg/drum.
• Shelf Life	• 2 years.

Application Method:

In the sugar industry, microorganisms such as Leuconostoc mesenteroides and Streptococcus secrete dextransucrase to catalyze the conversion of sucrose into glucose, which further polymerizes to form dextran. Dextran is a high-molecular-weight polysaccharide polymer primarily linked by α-1,6 glycosidic bonds. The presence of dextran can severely impact sugar production by significantly increasing the viscosity of sugar solutions, reducing filtration efficiency, causing abnormal crystal formation during sucrose crystallization, increasing production costs, and affecting product quality.

Using dextranase can effectively improve the heating rate of sugarcane juice, shorten clarification and crystallization times, eliminate adverse effects during crystallization, and thereby enhance sugar production efficiency and yield.