cellulase

Cellulase is a general term for a group of enzymes that catalyze the degradation of cellulose and hydrolyze to produce glucose and low-polymerization fiber. It includes three main components: endoglucanase, exoglucanase and cellobiase. It is not a single enzyme, but a multi-component enzyme system that works synergistically. Cellulase is a grayish white powder or liquid. In 1906, Seilliere discovered cellulase in the digestive juice of snails. Cellulase can hydrolyze the β-1,4-glucosidic bonds in the fiber to produce soluble polymers and D-glucose. Depending on the source of the enzyme, its relative molecular mass is as low as 5000 and as high as 400000. The optimum pH value is 4.0-5.0. The optimum temperature is 40-60℃. Some metal ions Mg2+, Cl2+ and neutral salts can activate this enzyme, while other metal ions Ag2+, Cu2+, Mn2+, Hg2+ and dyes can inactivate this enzyme. Adding cellulase during winemaking can improve saccharification effect and wine yield, and reduce the viscosity of mash. Cellulase mainly comes from Aspergillus niger and Trichoderma.