Beta-glucanase
Beta-glucanase is an enzyme that breaks down beta-glucans, the gummy fibers in barley, oat and yeast cell walls. It is made by fermenting molds such as Trichoderma reesei, Aspergillus niger or Talaromyces emersonii, or bacteria such as Bacillus subtilis and B. amyloliquefaciens, then filtering out the organism and concentrating the enzyme. It is used mainly in brewing and grain processing to lower wort viscosity and ease filtration.
Suppliers sell different products under the same name. Specify the one you need.
The usual format for brewing, distilling and wine, sold by activity per milliliter.
Beta-glucanase standardized in FCC beta-glucanase units (BGU) per gram for dry blends and supplements.
Combined products for mash filtration and cereal processing.
Bacillus preparations that carry both alpha-amylase and beta-glucanase activity.
Compare each result with your own specification when the lot arrives.
Enzyme powders lose activity with heat and moisture, so keep them sealed in the original lined container in a cool, dry place, and refrigerate liquid preparations if the supplier says to. Shelf life is set by each supplier's specification, usually as a guaranteed minimum activity to a stated date, and older stock is retested for activity before use. Supplier safety data sheets for enzyme powders call for dust control and respiratory protection when weighing and blending.
Record the activity, unit and method for each lot, and for liquids the density, so dosing by volume stays accurate. Note the production organism and rotate stock first-expired, first-out.
Facts from regulators and standards bodies, each linked to its source.
21 CFR 184.1148 affirms as GRAS a carbohydrase enzyme preparation from Bacillus subtilis or B. amyloliquefaciens characterized by alpha-amylase and beta-glucanase activity.
Source: ecfr.gov (opens in a new tab)FDA's GRAS Notice Inventory lists GRN 149, for beta-glucanase from Trichoderma harzianum notified by Novozymes for wine clarification and filtration; FDA had no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)Health Canada's List of Permitted Food Enzymes includes glucanase (item G.1) from Aspergillus niger, Bacillus amyloliquefaciens and Bacillus subtilis, and beta-glucanase (item G.2) from Rasamsonia emersonii.
Source: canada.ca (opens in a new tab)Health Canada's Digestive Enzymes natural health product monograph lists beta-glucanase with Aspergillus niger and Trichoderma species as source material.
Source: webprod.hc-sc.gc.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Darmstadt, Germany
German enzyme company, part of ABF Ingredients, that develops and produces enzymes for baking, juice, brewing, protein hydrolysis and oil processing.
Manufacturer · Troy, VA
Virginia-based enzyme and Bacillus probiotic company that formulates and blends ingredients for supplement, food and animal nutrition brands. Its news page says it has joined the Lallemand group.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include liquid concentrate, powder on carrier, mixed glucanase and xylanase and bacterial carbohydrase blends. Ask each supplier for the specification sheet of the exact grade they quote.
Expect beta-glucanase activity, production strain, production strain and antibiotic activity, heavy metals, microbiology and density and preservatives, each with its method, specification and result for that lot.
Enzyme powders lose activity with heat and moisture, so keep them sealed in the original lined container in a cool, dry place, and refrigerate liquid preparations if the supplier says to. Shelf life is set by each supplier's specification, usually as a guaranteed minimum activity to a stated date, and older stock is retested for activity before use. Supplier safety data sheets for enzyme powders call for dust control and respiratory protection when weighing and blending.
21 CFR 184.1148 affirms as GRAS a carbohydrase enzyme preparation from Bacillus subtilis or B. amyloliquefaciens characterized by alpha-amylase and beta-glucanase activity. FDA's GRAS Notice Inventory lists GRN 149, for beta-glucanase from Trichoderma harzianum notified by Novozymes for wine clarification and filtration; FDA had no questions. Health Canada's List of Permitted Food Enzymes includes glucanase (item G.1) from Aspergillus niger, Bacillus amyloliquefaciens and Bacillus subtilis, and beta-glucanase (item G.2) from Rasamsonia emersonii. Health Canada's Digestive Enzymes natural health product monograph lists beta-glucanase with Aspergillus niger and Trichoderma species as source material.
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