Engineered GH11 xylanases from Orpinomyces sp. PC-2 improve techno-functional properties of bread dough.
bakery
enzymatic hydrolysis
thermostability
whole-wheat flour
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
30 Jan 2019
30 Jan 2019
Historique:
received:
03
05
2018
revised:
22
06
2018
accepted:
06
07
2018
pubmed:
13
7
2018
medline:
12
1
2019
entrez:
13
7
2018
Statut:
ppublish
Résumé
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. 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%. The recombinant xylanases showed potential for application in bakery processing and can improve techno-functional properties in sponges. © 2018 Society of Chemical Industry.
Sections du résumé
BACKGROUND
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
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
CONCLUSIONS
The recombinant xylanases showed potential for application in bakery processing and can improve techno-functional properties in sponges. © 2018 Society of Chemical Industry.
Substances chimiques
Fungal Proteins
0
Xylans
0
arabinoxylan
9040-27-1
Endo-1,4-beta Xylanases
EC 3.2.1.8
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
741-747Subventions
Organisme : Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG)
Organisme : Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
Organisme : Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
Informations de copyright
© 2018 Society of Chemical Industry.