Cellulase is a multi-component enzyme system that acts synergistically to degrade cellulose into glucose. It is composed mainly of exo-β-glucanase, endo-β-glucanase and β-glucosidase. Cellulases can be classified into endoglucanases, exoglucanases, and β-glucosidases which work together to break down cellulose. Cellulase has important applications in food processing by softening plant tissues and increasing juice yields, as well as in brewing by aiding barley germination and improving filtration efficiency.

1. Cellulase - Creative Enzymes
Cellulase is a generic term for a group of enzymes that degrade
cellulose to produce glucose. It is not a monomer enzyme, but a
multi-component enzyme system that acts synergistically.
Cellulase is a complex enzyme mainly composed of exo-β-
glucanase, endo-β-glucanase and β-glucosidase, as well as a
highly active xylanase. Cellulases act on cellulose and products
derived from cellulose. Microbial cellulase is of great importance
in converting insoluble cellulose into glucose and destroying the
cell wall in fruit and vegetable to increase the yield of juice.

2. Classification
Cellulases can be classified into endoglucanases (1,4-β-D-
glucan glucanohydrolase or endo-1,4-β-D-glucanase,
EC3.2.1.4), exoglucanase (1,4-β-D-glucan cellobilhydrolase
or exo-1,4-β-D-glucannase, EC.3.2.1.91), and β-glucosidase
(EC.3.2.1.21). Endoglucanases randomly cleave the
amorphous regions inside the cellulose polysaccharide
chains, producing oligosaccharides with different lengths.
Exoglucanases act on the ends of these reducing and non-
reducing cellulose polysaccharide chains to release glucose
or cellobiose. β-glucosidases hydrolyze cellobiose to
produce two glucoses.

3. Applications
Food industry: Cellulase is used for peeling in the processing of soybean paste, which greatly
reduces the cost while improving product quality. The use of cellulase can also improve the baking
and nutritional quality of the noodle products and extend the shelf life. Fruit and vegetables contain a
lot of cellulose. If you use traditional methods to process fruits and vegetables, it will destroy the
taste and loss of nutrition. However, if treated with cellulase, the plant tissue will be softened and
good for absorbing by the body. Therefore, the use of food-grade enzyme preparations for the
effective degradation of fruits can increase the yield of juices, improve the color of the products and
increase the stability.
Brewing industry: Cellulase is used in beer fermentation. Addition of cellulase to a small amount of
barley germination can effectively degrade β-1,3-glycosidic bonds and β-1,4-glycosidic bonds, thus
aiding the germination of barley. In addition, cellulase can also degrade distiller's grains and increase
beer filtration efficiency. The cellulase acts directly on the plant cell wall and can increase the
reaction speed during vinegar fermentation, and the output of the main product also increases.

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