Food additives data book - wordpres

Enzymes 412
NAME: Cellulase
CATEGORY: Enzymes
FOOD USE: Alcoholic beverages/ Non-alcoholic beverages/ Fruit and vegetable juices/ Fats and oils
SYNONYMS: 1,4-(1,3; 1,4)-beta-D-glucan 4-glucanohydrolase/ EC 3.2.1.4/ CAS 9012-54-81/ EINECS 232-734-4
PROPERTIES AND APPEARANCE: Off-white powder
pH OPTIMUM: Aspergillus niger 5; Basidiomycetes spp. 4; Penicillium funiculosum 5; Rhizopus spp. 4; Trichoderma
spp. 5
TEMPERATURE OPTIMUM °C: Aspergillus niger 45; Basidiomycetes spp. 50; Penicillium funiculosum 65; Rhizopus spp. 45;
Trichoderma spp. 55
SIDE ACTIVITIES: Aspergillus niger amylase, cellobiase, glucosidase, glucoamylase; Basidiomycetes spp. hemicellulase,
protease; Penicillium funiculosum amylase, glucoamylase, cellobiase; Rhizopus spp. amylase,
glucoamylase, protease; Trichoderma spp. hemicellulase
FUNCTION IN FOODS: Endo-hydrolysis of 1,4-beta-glucosidic links of cereal glucans, cellulose, lichenin. Enzyme; digestive
aid in medicine and brewing industry; aids bacteria in the hydrolysis of cellulose; aids in removal of
visceral masses during clam processing and of shells in shrimp processing
TECHNOLOGY OF USE IN FOODS: Fruit and vegetable juices – remove starch to improve appearance and extraction as liquid or powder at
0.0005–0.002% w/v; fats and oils – vegetable oil extractions – hydrolyse cell wall materials, as liquid
or powder at 0.5–2% DS; alcoholic beverages – assist in filtration by hydrolysing complex cell wall
materials as liquid or powder at 0.1% DS; non-alcoholic beverages – coffee – cellulose breakdown
during drying, as liquid or powder; tea – cellulose breakdown during fermentation
SYNERGISTS: Aspergillus niger; Basidiomycetes spp.; Penicillium funiculosum; Rhizopus spp.; Trichoderma spp.
ANTAGONISTS: Aspergillus niger; Basidiomycetes spp.; Penicillium funiculosum; Rhizopus spp.; Trichoderma spp.