Engineered GH11 xylanases from Orpinomyces sp. PC-2 improve techno-functional properties of bread dough
| Autor: | Eduardo Basílio de Oliveira, Valéria Monteze Guimarães, Rafaela Zandonade Ventorim, Gabriela Piccolo Maitan-Alfenas, Amanda Tafuri Paniago Passarinho |
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| Rok vydání: | 2018 |
| Předmět: |
0303 health sciences
Nutrition and Dietetics biology 030309 nutrition & dietetics fungi food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Xylan 03 medical and health sciences Hydrolysis chemistry.chemical_compound 0404 agricultural biotechnology chemistry Chewiness Enzymatic hydrolysis Arabinoxylan Xylanase Orpinomyces Food science Agronomy and Crop Science Food Science Biotechnology Thermostability |
| Zdroj: | Journal of the Science of Food and Agriculture. 99:741-747 |
| ISSN: | 0022-5142 |
| DOI: | 10.1002/jsfa.9242 |
| Popis: | Background: Endo-1,4-β-xylanases have marked hydrolytic activity towards arabinoxylans. Xylanases (xynA) produced by the anaerobic fungus Orpinomyces sp. strain PC-2 have been shown to be superior in specific activity, which strongly suggests their applicability in the bakery industry for the processing of whole-wheat flour containing xylans. In the present study, two xylanases from this source, the small wild-type xylanase SWT and the small mutant xylanase SM2 (V108A, A199T), were expressed in Escherichia coli, purified, characterized, tested for their ability to hydrolyze whole-wheat flour and applied in dough processing.; Results: Both purified SM2 and SWT showed high specific activity against oat spelt xylan and wheat arabinoxylan, exhibiting maximum activity at pH 3-7 and 60 °C. SM2 was more thermostable than SWT, which suggests that the mutations enhanced its stability. Both SWT and SM2 were able to hydrolyze whole-wheat flour, and evaluation of their applicability in dough processing by the sponge method indicated that use of these enzymes increased dough volume by 60% and reduced texture hardness by more than 50%, while gumminess and chewiness were reduced by 40%.; Conclusion: The recombinant xylanases showed potential for application in bakery processing and can improve techno-functional properties in sponges. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry. |
| Databáze: | OpenAIRE |
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