Production of crude xylanase from Thermoascus aurantiacus CBMAI 756 aiming the baking process
| Autor: | Roberto Da-Silva, Eleni Gomes, Denise S. Oliveira, Carolina Meherb-Dini, Célia Maria Landi Franco |
|---|---|
| Rok vydání: | 2011 |
| Předmět: |
Quality Control
Hot Temperature Time Factors Chemical Phenomena Glutens Corncob Fungal Proteins Enzyme Stability Amylase Food science chemistry.chemical_classification Endo-1 4-beta Xylanases biology Chemistry food and beverages Bread Hydrogen-Ion Concentration Gluten Solid-state fermentation Biochemistry Fermentation biology.protein Xylanase Food Technology Food Additives Thermoascus alpha-Amylases Alpha-amylase Energy source Food Science Peptide Hydrolases |
| Zdroj: | Journal of food science. 75(7) |
| ISSN: | 1750-3841 |
| Popis: | In recent years, the baking industry has focused its attention on substituting several chemical compounds with enzymes. Enzymes that hydrolyze nonstarch polysaccharides, such as xylanase, lead to the improvement of rheological properties of dough, loaf specific volume, and crumb firmness. The purpose of this study was to find a better solid-state fermentation substrate to produce high levels of xylanase and low levels of protease and amylase, which are enzymes involved in bread quality, from Thermoascus aurantiacus CBMAI 756. Wheat bran, corncob, and corn straw were used as energy sources. The enzyme extract of corncob showed high xylanase activity (130 U/mL) and low amylase and protease activity ( |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Plný text