{"id":160843,"date":"2025-09-01T11:55:53","date_gmt":"2025-09-01T09:55:53","guid":{"rendered":"http:\/\/biocon-enzymes.com\/enzima\/glucanasa\/"},"modified":"2025-11-28T12:22:42","modified_gmt":"2025-11-28T11:22:42","slug":"glucanasa","status":"publish","type":"enzima","link":"https:\/\/biocon-enzymes.com\/ca\/enzima\/glucanasa\/","title":{"rendered":"Enzim Glucanasa"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;2&#8243; top_padding=&#8221;3&#8243; bottom_padding=&#8221;5&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;845042&#8243;][vc_column column_width_percent=&#8221;100&#8243; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;107098&#8243;][vc_custom_heading text_color=&#8221;color-142452&#8243; heading_semantic=&#8221;p&#8221; text_size=&#8221;h4&#8243; uncode_shortcode_id=&#8221;484214&#8243; text_color_type=&#8221;uncode-palette&#8221;]Descobreix com interactuen les glucanases sobre els glucans perqu\u00e8 puguis produir begudes i pinsos amb la qualitat que cerques, millorant les dades d&#8217;efici\u00e8ncia energ\u00e8tica.[\/vc_custom_heading][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;100&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; css_animation=&#8221;scroll-trigger&#8221; animation_target=&#8221;mask&#8221; animation_mask=&#8221;both&#8221; animation_mask_val=&#8221;90&#8243; animation_opacity=&#8221;100&#8243; animation_blur=&#8221;0&#8243; animation_offset_top=&#8221;100&#8243; animation_offset_bottom=&#8221;100&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;790687&#8243; animation_radius=&#8221;24px&#8221;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;127224&#8243;][vc_single_image media=&#8221;160851&#8243; media_width_percent=&#8221;100&#8243; media_ratio=&#8221;sixteen-nine&#8221; advanced=&#8221;yes&#8221; media_overlay_color=&#8221;color-jevc&#8221; media_overlay_opacity=&#8221;30&#8243; media_overlay_visible=&#8221;yes&#8221; media_padding=&#8221;2&#8243; uncode_shortcode_id=&#8221;107502&#8243; media_overlay_color_type=&#8221;uncode-palette&#8221;][uncode_lottie json=&#8221;http:\/\/biocon-enzymes.com\/wp-content\/themes\/uncode-child\/lottie\/enzim-4.json&#8221; speed=&#8221;10&#8243; frame_from=&#8221;0&#8243; frame_to=&#8221;100&#8243; media_width_percent=&#8221;100&#8243; uncode_shortcode_id=&#8221;693799&#8243; el_class=&#8221;lottie-inside-img&#8221;][vc_row_inner row_inner_height_percent=&#8221;100&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;127574&#8243; el_class=&#8221;absolute-row&#8221;][vc_column_inner column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;187558&#8243;][vc_custom_heading text_color=&#8221;color-xsdn&#8221; uncode_shortcode_id=&#8221;161995&#8243; text_color_type=&#8221;uncode-palette&#8221;]Glucanasa a la ind\u00fastria aliment\u00e0ria[\/vc_custom_heading][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;3&#8243; top_padding=&#8221;3&#8243; bottom_padding=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;111038&#8243;][vc_column width=&#8221;2\/12&#8243;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;8\/12&#8243; uncode_shortcode_id=&#8221;166061&#8243;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;790929&#8243;]L&#8217;\u00fas de glucanasa a la ind\u00fastria aliment\u00e0ria s&#8217;ha convertit en una pr\u00e0ctica comuna per <strong>resoldre reptes associats a la pres\u00e8ncia de betaglucans<\/strong>. Algunes de les aplicacions m\u00e9s rellevants inclouen:[\/vc_column_text][\/vc_column][vc_column width=&#8221;2\/12&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;2&#8243; bottom_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;justify&#8221; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;207796&#8243; front_end_with_slider=&#8221;true&#8221;][vc_column width=&#8221;1\/1&#8243;][uncode_slider slider_interval=&#8221;5000&#8243; slider_navspeed=&#8221;400&#8243; advanced_nav=&#8221;yes&#8221; el_id1=&#8221;amilasa-slider&#8221; el_id=&#8221;amilasa-slider&#8221;][vc_row_inner row_inner_height_percent=&#8221;100&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;168425&#8243; el_class=&#8221;rounded-lg&#8221;][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;std&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;112959&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.6)&#8221;][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; back_color=&#8221;color-147703&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;6\/12&#8243; uncode_shortcode_id=&#8221;418191&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_single_image media=&#8221;160847&#8243; media_width_use_pixel=&#8221;yes&#8221; media_ratio=&#8221;one-one&#8221; shape=&#8221;img-round&#8221; radius=&#8221;std&#8221; uncode_shortcode_id=&#8221;150144&#8243; media_width_pixel=&#8221;200&#8243;][vc_custom_heading heading_semantic=&#8221;h3&#8243; text_size=&#8221;h4&#8243; text_weight=&#8221;500&#8243; uncode_shortcode_id=&#8221;995800&#8243;]Begudes vegetals[\/vc_custom_heading][vc_column_text text_lead=&#8221;small&#8221; uncode_shortcode_id=&#8221;143460&#8243;]En begudes elaborades a partir de cereals com la civada, els betaglucans presents de manera natural poden donar lloc a una textura excessivament espessa. L&#8217;addici\u00f3 de glucanasa a la formulaci\u00f3 ajuda a: <\/p>\n<ul>\n<li>Reduir la viscositat.<\/li>\n<li>Facilitar la filtraci\u00f3 i embotellament, reduint el risc d&#8217;obstruccions o sedimentacions.<\/li>\n<li>Augmentar l&#8217;estabilitat i l&#8217;homogene\u00eftat del producte final.<\/li>\n<\/ul>\n<p>Aquest tipus de tractament enzim\u00e0tic \u00e9s especialment \u00fatil en <strong>formulacions \u201cclean label\u201d<\/strong>, on es prioritza l&#8217;\u00fas de processos naturals en comptes d&#8217;additius artificials.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;142075&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.6)&#8221;][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;100&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;120936&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;120994&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.6)&#8221;][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; back_color=&#8221;color-147703&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;6\/12&#8243; uncode_shortcode_id=&#8221;937316&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_single_image media=&#8221;160846&#8243; media_width_use_pixel=&#8221;yes&#8221; media_ratio=&#8221;one-one&#8221; shape=&#8221;img-round&#8221; radius=&#8221;std&#8221; uncode_shortcode_id=&#8221;612951&#8243; media_width_pixel=&#8221;200&#8243;][vc_custom_heading heading_semantic=&#8221;h3&#8243; text_size=&#8221;h4&#8243; text_weight=&#8221;500&#8243; uncode_shortcode_id=&#8221;756302&#8243;]Ind\u00fastria cervesera[\/vc_custom_heading][vc_column_text text_lead=&#8221;small&#8221; uncode_shortcode_id=&#8221;994626&#8243;]Durant el proc\u00e9s de maceraci\u00f3 en l&#8217;elaboraci\u00f3 de cervesa, els betaglucans presents a la malta poden dificultar la filtraci\u00f3 del most, allargant els temps de producci\u00f3 i afectant l&#8217;efici\u00e8ncia del proc\u00e9s. Les glucanases s&#8217;utilitzen per a: <\/p>\n<ul>\n<li>Millorar la velocitat de filtraci\u00f3 del most.<\/li>\n<li>Reduir problemes de gelificaci\u00f3 i obstruccions.<\/li>\n<li>Obtenir una cervesa m\u00e9s clara i estable, amb una presentaci\u00f3 final millor.<\/li>\n<\/ul>\n<p>A m\u00e9s, el seu \u00fas contribueix a un proc\u00e9s m\u00e9s uniforme i controlat, cosa que afavoreix la consist\u00e8ncia entre lots i <strong>redueix els costos operatius<\/strong>.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;110627&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.61)&#8221;][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;100&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;192417&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;193823&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.6)&#8221;][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; back_color=&#8221;color-147703&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;6\/12&#8243; uncode_shortcode_id=&#8221;148987&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_single_image media=&#8221;160844&#8243; media_width_use_pixel=&#8221;yes&#8221; media_ratio=&#8221;one-one&#8221; shape=&#8221;img-round&#8221; radius=&#8221;std&#8221; uncode_shortcode_id=&#8221;188850&#8243; media_width_pixel=&#8221;200&#8243;][vc_custom_heading heading_semantic=&#8221;h3&#8243; text_size=&#8221;h4&#8243; text_weight=&#8221;500&#8243; uncode_shortcode_id=&#8221;592069&#8243;]Producci\u00f3 de sucs i n\u00e8ctars[\/vc_custom_heading][vc_column_text text_lead=&#8221;small&#8221; uncode_shortcode_id=&#8221;779326&#8243;]En fruites i vegetals, els polisac\u00e0rids de les parets cel\u00b7lulars dificulten l&#8217;alliberament complet del suc. Les glucanases, en trencar aquestes estructures, permeten: <\/p>\n<ul>\n<li>Augmentar el rendiment dextracci\u00f3 de sucs.<\/li>\n<li>Millorar la claredat i l&#8217;estabilitat del producte.<\/li>\n<\/ul>\n<p>Aquest efecte \u00e9s especialment valu\u00f3s en productes com sucs de poma, ra\u00efm, pr\u00e9ssec o pastanaga, on la transpar\u00e8ncia i l&#8217;homogene\u00eftat s\u00f3n aspectes importants per a l&#8217;<strong>acceptaci\u00f3 del consumidor<\/strong>.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;968153&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.6)&#8221;][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;148964&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_visibility=&#8221;yes&#8221; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;141070&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.59)&#8221;][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; back_color=&#8221;color-147703&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;6\/12&#8243; uncode_shortcode_id=&#8221;197560&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_single_image media=&#8221;160845&#8243; media_width_use_pixel=&#8221;yes&#8221; media_ratio=&#8221;one-one&#8221; shape=&#8221;img-round&#8221; radius=&#8221;std&#8221; uncode_shortcode_id=&#8221;227956&#8243; media_width_pixel=&#8221;200&#8243;][vc_custom_heading heading_semantic=&#8221;h3&#8243; text_size=&#8221;h4&#8243; text_weight=&#8221;500&#8243; uncode_shortcode_id=&#8221;123737&#8243;]Alimentaci\u00f3 animal[\/vc_custom_heading][vc_column_text text_lead=&#8221;small&#8221; uncode_shortcode_id=&#8221;846986&#8243;]En la nutrici\u00f3 animal, els betaglucans presents als pinsos poden reduir la digestibilitat i l&#8217;efici\u00e8ncia d&#8217;absorci\u00f3 de nutrients. La incorporaci\u00f3 de glucanases als formulats permet: <\/p>\n<ul>\n<li>Trencar barreres vegetals que limiten la biodisponibilitat.<\/li>\n<li>Millorar la conversi\u00f3 aliment\u00e0ria i aprofitar l&#8217;energia.<\/li>\n<li>Disminuir la viscositat intestinal, cosa que afavoreix una millor salut digestiva en monog\u00e0strics com aus i porcins.<\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_visibility=&#8221;yes&#8221; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;888889&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.6)&#8221;][\/vc_column_inner][\/vc_row_inner][\/uncode_slider][uncode_carousel_nav position=&#8221;absolute&#8221; 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overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;220884&#8243; css=&#8221;.vc_custom_1750316264068{padding-left: 3% !important;}&#8221;][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;5\/6&#8243; uncode_shortcode_id=&#8221;134604&#8243;][vc_custom_heading heading_semantic=&#8221;p&#8221; text_size=&#8221;h3&#8243; uncode_shortcode_id=&#8221;205466&#8243;]T&#8217;assessorem en l&#8217;aplicaci\u00f3 de les glucanases a la producci\u00f3 de begudes i pinsos.[\/vc_custom_heading][vc_button button_color=&#8221;color-xsdn&#8221; hover_fx=&#8221;outlined&#8221; text_skin=&#8221;yes&#8221; border_width=&#8221;0&#8243; 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media_width_percent=&#8221;100&#8243; media_ratio=&#8221;sixteen-nine&#8221; advanced=&#8221;yes&#8221; media_overlay_color=&#8221;color-jevc&#8221; media_overlay_opacity=&#8221;30&#8243; media_overlay_visible=&#8221;yes&#8221; media_padding=&#8221;2&#8243; uncode_shortcode_id=&#8221;165683&#8243; media_overlay_color_type=&#8221;uncode-palette&#8221;][uncode_lottie json=&#8221;http:\/\/biocon-enzymes.com\/wp-content\/themes\/uncode-child\/lottie\/enzim-3.json&#8221; speed=&#8221;10&#8243; frame_from=&#8221;0&#8243; frame_to=&#8221;100&#8243; media_width_percent=&#8221;100&#8243; uncode_shortcode_id=&#8221;181413&#8243; el_class=&#8221;lottie-inside-img&#8221;][vc_row_inner row_inner_height_percent=&#8221;100&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;104367&#8243; el_class=&#8221;absolute-row&#8221;][vc_column_inner column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;187558&#8243;][vc_custom_heading text_color=&#8221;color-xsdn&#8221; uncode_shortcode_id=&#8221;324815&#8243; text_color_type=&#8221;uncode-palette&#8221;]Qu\u00e8 \u00e9s la glucanasa i quina \u00e9s la seva funci\u00f3?[\/vc_custom_heading][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;3&#8243; top_padding=&#8221;3&#8243; bottom_padding=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;111038&#8243;][vc_column width=&#8221;2\/12&#8243;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;8\/12&#8243; uncode_shortcode_id=&#8221;166061&#8243;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;147621&#8243;]La glucanasa \u00e9s un enzim que catalitza la hidr\u00f2lisi dels enlla\u00e7os glucos\u00eddics presents als glucans, un tipus de polisac\u00e0rid que es troba principalment a les parets cel\u00b7lulars de fongs, cereals (com la civada, l&#8217;ordi i el blat) i altres vegetals. Hi ha diversos <strong>tipus de glucanases<\/strong>, depenent del tipus denlla\u00e7 que trenquen. <\/p>\n<p>Cada tipus actua de manera espec\u00edfica sobre les cadenes de glucans, permetent una degradaci\u00f3 eficient i controlada. La seva aplicaci\u00f3 principal a la ind\u00fastria consisteix a reduir la viscositat, millorar la filtraci\u00f3 i facilitar l&#8217;extracci\u00f3 de compostos desitjables, com sucres o sucs, sense afectar negativament altres propietats organol\u00e8ptiques del producte.[\/vc_column_text][\/vc_column][vc_column width=&#8221;2\/12&#8243;][\/vc_column][\/vc_row][vc_row row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;2&#8243; top_padding=&#8221;4&#8243; bottom_padding=&#8221;3&#8243; back_color=&#8221;color-475114&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;205834&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_column column_width_percent=&#8221;100&#8243; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;115480&#8243;][vc_custom_heading text_size=&#8221;h4&#8243; uncode_shortcode_id=&#8221;125813&#8243;]Caracter\u00edstiques de la glucanasa[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;650608&#8243;]Les glucanases tenen una s\u00e8rie de propietats que les fan molt valorades en aplicacions industrials:[\/vc_column_text][vc_empty_space empty_h=&#8221;3&#8243; mobile_visibility=&#8221;yes&#8221;][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;173919&#8243; css=&#8221;.vc_custom_1752756235575{padding-top: 18px !important;padding-bottom: 18px !important;}&#8221;][vc_column_inner width=&#8221;1\/2&#8243;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;595034&#8243; text_color_type=&#8221;uncode-palette&#8221;]Especificitat estructural[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;114603&#8243;][vc_separator sep_color=&#8221;color-131781&#8243; css_animation=&#8221;left-t-right&#8221; uncode_shortcode_id=&#8221;179018&#8243; sep_color_type=&#8221;uncode-palette&#8221; el_width=&#8221;50%&#8221; el_height=&#8221;6px&#8221;][vc_column_text uncode_shortcode_id=&#8221;143141&#8243;]Actuen sobre enlla\u00e7os espec\u00edfics, permetent un tractament prec\u00eds del substrat sense descompondre altres compostos de l&#8217;aliment.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;171808&#8243; css=&#8221;.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}&#8221;][vc_column_inner width=&#8221;1\/2&#8243;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;180529&#8243; text_color_type=&#8221;uncode-palette&#8221;]Reducci\u00f3 de la viscositat[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;123226&#8243;][vc_separator sep_color=&#8221;color-131781&#8243; css_animation=&#8221;left-t-right&#8221; uncode_shortcode_id=&#8221;179018&#8243; sep_color_type=&#8221;uncode-palette&#8221; el_width=&#8221;50%&#8221; el_height=&#8221;6px&#8221;][vc_column_text uncode_shortcode_id=&#8221;172783&#8243;]En trencar els betaglucans, disminueixen la densitat de solucions, millorant la flu\u00efdesa i la facilitat de processament.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;171808&#8243; css=&#8221;.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}&#8221;][vc_column_inner width=&#8221;1\/2&#8243;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;776488&#8243; text_color_type=&#8221;uncode-palette&#8221;]Versatilitat en processos[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;123226&#8243;][vc_separator sep_color=&#8221;color-131781&#8243; css_animation=&#8221;left-t-right&#8221; uncode_shortcode_id=&#8221;179018&#8243; sep_color_type=&#8221;uncode-palette&#8221; el_width=&#8221;50%&#8221; el_height=&#8221;6px&#8221;][vc_column_text uncode_shortcode_id=&#8221;105285&#8243;]Funcionen en un ampli rang de temperatures i nivells de pH, cosa que permet la seva incorporaci\u00f3 en diferents etapes de producci\u00f3.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;171808&#8243; css=&#8221;.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}&#8221;][vc_column_inner width=&#8221;1\/2&#8243;][vc_custom_heading text_color=&#8221;color-131781&#8243; 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