Cellulase - Creative Enzymes

Cellulase - Creative Enzymes Cellulase is a generic term for a group of enzymes that degrade cellulose to produce glucose. It is not a monomer enzyme, but a multi-component enzyme system that acts synergistically.

Cellulase is a complex enzyme mainly composed of exo-βglucanase, endo-β-glucanase and β-glucosidase, as well as a highly active xylanase. Cellulases act on cellulose and products derived from cellulose. Microbial cellulase is of great importance in converting insoluble cellulose into glucose and destroying the cell wall in fruit and vegetable to increase the yield of juice.

Classification Cellulases can be classified into endoglucanases (1,4-β-Dglucan glucanohydrolase or endo-1,4-β-D-glucanase, EC3.2.1.4), exoglucanase (1,4-β-D-glucan cellobilhydrolase or exo-1,4-β-D-glucannase, EC.3.2.1.91), and β-glucosidase (EC.3.2.1.21). Endoglucanases randomly cleave the amorphous regions inside the cellulose polysaccharide chains, producing oligosaccharides with different lengths.

Exoglucanases act on the ends of these reducing and nonreducing cellulose polysaccharide chains to release glucose or cellobiose. β-glucosidases hydrolyze cellobiose to produce two glucoses.

Applications Food industry: Cellulase is used for peeling in the processing of soybean paste, which greatly reduces the cost while improving product quality. The use of cellulase can also improve the baking and nutritional quality of the noodle products and extend the shelf life. Fruit and vegetables contain a lot of cellulose. If you use traditional methods to process fruits and vegetables, it will destroy the taste and loss of nutrition. However, if treated with cellulase, the plant tissue will be softened and good for absorbing by the body. Therefore, the use of food-grade enzyme preparations for the effective degradation of fruits can increase the yield of juices, improve the color of the products and increase the stability.

Brewing industry: Cellulase is used in beer fermentation. Addition of cellulase to a small amount of barley germination can effectively degrade β-1,3-glycosidic bonds and β-1,4-glycosidic bonds, thus aiding the germination of barley. In addition, cellulase can also degrade distiller's grains and increase beer filtration efficiency. The cellulase acts directly on the plant cell wall and can increase the reaction speed during vinegar fermentation, and the output of the main product also increases.

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