β-Glucanase Enzyme

ART-EN-003 β-glucanase is a dry industrial enzyme preparation designed for controlled hydrolysis of β-1,3 and β-1,4 glucosidic linkages. In cereal processing, the enzyme targets soluble β-glucans that can increase mash, wort, slurry, or dough viscosity. In yeast and fermentation-adjacent applications, it can support cell-wall modification and glucan-rich material processing where defined carbohydrate breakdown is required. The product is intended for industrial formulation, not retail use.

Typical specification targets may include declared β-glucanase activity in BG units/g on the Certificate of Analysis, moisture not more than 8%, particle size with 90% passing 80 mesh, and a food-compatible carrier such as maltodextrin or cereal flour, depending on the final grade. Operating performance is process-dependent; common working conditions are pH 4.0-6.0 and 40-60 °C, with dosage validated by the customer’s mash, dough, feed, or broth matrix. Related industrial enzyme materials are listed under enzymes and fermentation ingredients.

• Brewing and distilling: supports reduction of β-glucan-related viscosity in barley, wheat, rye, oat, and adjunct mashes. Technical objectives include faster lautering, improved wort separation, and more consistent filter loading in craft and industrial brewhouses.
• Industrial bread baking: used in flour improver systems and dough conditioners where cereal fiber modification is required. R&D teams should validate dosage against flour type, absorption, proof time, crumb target, and process temperature.
• Animal feed and premix production: incorporated into feed enzyme blends for poultry, swine, ruminant, and aquaculture diets using barley, oat, wheat, or other β-glucan-containing raw materials. The product is suitable for mash feed or post-pellet liquid application when temperature exposure is controlled.
• Food and fermentation processing: applied to plant slurries, yeast-derived fractions, and glucan-containing side streams to reduce viscosity or support separation. Customers should confirm compatibility with preservatives, salts, pH adjustment agents, and downstream thermal steps.
• Procurement format: standard pack is a 25 kg multi-wall sack. For repeat industrial demand, request a bulk quote on request using SKU ART-EN-003, target application, annual volume, destination port, and documentation requirements.

Store unopened sacks in a cool, dry, ventilated warehouse, ideally below 25 °C and below 60% relative humidity. Keep away from direct sunlight, steam lines, condensate, strong oxidizers, and high-odor materials. Under recommended storage conditions, typical shelf life is 12-18 months from manufacture; the exact retest or expiry date is stated on the lot-specific documentation.

Enzymes are proteins and should be handled with standard dust-control procedures. Operators should avoid generating airborne powder during charging, mixing, or repacking. Use local exhaust ventilation where possible and apply appropriate personal protective equipment according to the plant’s safety assessment. After opening, reseal the sack tightly, use promptly, and prevent moisture pickup because humidity can reduce activity and cause caking.

Each commercial lot can be supplied with a Certificate of Analysis showing product name, SKU ART-EN-003, batch number, activity declaration, appearance, moisture, and microbiological indicators relevant to the grade. Typical control points may include total plate count, yeast and mold, coliforms, and absence testing for specified pathogens, with limits confirmed in the sales specification.

Manufacturing and supplier qualification are managed for B2B food, feed, and fermentation supply chains. HACCP-aligned documentation, allergen statements, non-GMO status statements, food-grade declarations, Halal, Kosher, ISO 22000, or FSSC 22000 documentation may be available on request depending on production site and grade. ArtemisYeast supports procurement review with technical data sheets, safety data sheets, and lot traceability documents through the quality documentation process.