Hemicellulase

Function

"Hemicellulase" is a collective term for a group of enzymes that break down hemicellulose.

• "Hemicellulose" is a collective term for various components of cell walls in plants (glucans, galactans, mannans, pentosans, xylans) with the exception of cellulose. They cannot be digested by human beings and are counted as roughage.

• In cereals, hemicelluloses are found in comparatively high proportions (2 to 12 per cent) and also are referred to as fibrils.

Application

Often in combination with amylase, glucanase, cellulase or xylanase, hemicellulase is used foremost

• as a baking enzyme (in cake mixes) for the enhancement of dough qualities (mechanical handling, stability) and for product optimisation (volume, consistency, storage life); the enzyme is also used for deep-frozen doughs and baked goods

• in the production of fruit juice and other beverages

• in the production of spirits and in the alcohol industry in general (hemicellulasen solubilise the cereal fibrils, which then may be used in fermentation.)

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

• as an additive to animal feed (better use of animal feed)

Gene technology

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

• In Europe, one type of hemicellulase may be produced with the aid of genetically modified bacterium cultures (Bacillus).

• In fermentation processes using fungus cultures, predominantly non-genetically-modified cultures are used to date.

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