Cellulase

Function

Cellulases contribute to the enzymatic splitting of cellulose.

As reinforcing material in all plant tissues, cellulose is the most widespread organic compound in terms of quantity. It commonly may be found together with other structural substances such as lignin or hemicellulose.

• Cellulose cannot be exploited in the human digestive tract using the body’s own emzymes. Cellulose is broken down by microbial flora present in the large intestine, but the resulting products are not absorbed by the body. In nutrition, cellulose is regarded as roughage.

• Cellulases are used in many technical processes to make soluble the cellulose that is present in plant-based raw materials.

Application

Cellulases - often in combination with amylase, glucanase, xylanase or hemicellulase- are used foremost

• In the production of fruit juice and other beverages

• In the manufacture of spirits and of alcoholic beverages

• In combination with other enzymes also in the production of wine (cellulases enhance the extraction of unwanted substances such as tannins and aromas from grape skins.)

Other uses of cellulases:

• Feed additives: through the breakdown of cellulose, cellulases contribute to the better digestibility of plant-based feeds.

• Washing and cleaning agents, textile production, the paper industry

Gene technology

Cellulases are produced by fermentation with a variety of fungi and bacteria.

• In Europe alone, at least seven cellulases are manufactured with genetically modified micro-organisms (Aspergillus, Bacillus, Trichoderma, Streptomyces) but only one of these (Trichoderma) for use in the food industry. The enzymes are available in a variety of preparations and compositions.

Labelling: labelling of enzymes in regard to their production using GM microorganisms is generally not foreseen in the European Union.