Application | Comment | Organism |
---|---|---|
food industry | changes in arabinoxylan during the breadmaking process are to a large extent caused by endogenous endoxylanases, whereas the contribution of microbial endoxylanases to these changes are very low. Endogenous endoxylanases affect the arabinoxylan population only during the fermentation phase and not during the mixing phase of breadmaking. Endoxylanases can, on the one hand, positively affect bread volume by solubilization of water unextractable arabinoxylan, but they can, on the other hand, also lead to unwanted stickiness | Triticum aestivum |
food industry | contribution of microbial endoxylanases to changes in arabinoxylan during the breadmaking process are very low. Microbial endoxylanases end up in flour as contaminant and affect its functional properties | Bacillus subtilis |
food industry | contribution of microbial endoxylanases to changes in arabinoxylan during the breadmaking process are very low. Microbial endoxylanases end up in flour as contaminant and affect its functional properties | Talaromyces purpureogenus |
food industry | endogenous endoxylanase activity during fermentation and storing can have negative effects on dough, the enzyme effect depends on the wheat variety's enzyme content and inhibitor content | Triticum aestivum |
General Stability | Organism |
---|---|
freeze drying and concentration of washing liquid from kernels does not change endoxylanase activity | Triticum aestivum |
Inhibitors | Comment | Organism | Structure |
---|---|---|---|
additional information | wheat kernels contain endogenous endoxylanase inhibitors that interfere with enzyme activity and differ between the wheat varieties | Triticum aestivum | |
Triticum aestivum xylanase inhibitor | inhibits only microbial endoxylanases. Microbial enzymes present in wheat flour are hardly active due to rapid inhibition by enzyme inhibitors present in wheat flour | Bacillus subtilis | |
xylanase inhibiting protein | inhibits only fungal endoxylanases. Microbial enzymes present in wheat flour are hardly active due to rapid inhibition by enzyme inhibitors present in wheat flour | Talaromyces purpureogenus |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Bacillus subtilis | P18429 | - |
- |
Talaromyces purpureogenus | Q9P8J1 | - |
- |
Triticum aestivum | - |
two wheat varieties, Legat and Astuce | - |
Triticum aestivum | - |
varieties Legat and Astuce, additionally microbial washed off activity of endoxylanase is investigated | - |
Purification (Comment) | Organism |
---|---|
shaking of wheat kernels with acetate buffer (25 mM, pH 5.0, 0.02% sodium azide) for 17 h, liquid phase dialyzed against 10 mM sodium acetate buffer, pH 5.0 at 7°C for 24 h, dialysate concentrated by freeze-drying and resuspension in water | Triticum aestivum |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
kernel | - |
Triticum aestivum | - |
kernel | wheat kernel associated endoxylanases consist of a minority of endogenous endoxylanases | Triticum aestivum | - |
additional information | flour, higher endogenous endoxylanase activity in Legat than in Astuce wheat flour | Triticum aestivum | - |
additional information | wheat kernel associated endoxylanases consist of a majority of microbial endoxylanases. Higher microbial endoxylanase activity in Legat than in Astuce wheat flour | Bacillus subtilis | - |
additional information | wheat kernel associated endoxylanases consist of a majority of microbial endoxylanases. Higher microbial endoxylanase activity in Legat than in Astuce wheat flour | Talaromyces purpureogenus | - |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
additional information | - |
only relative enzyme activities are measured: microbial endoxylanase activity is higher than endogenous enzyme activity, higher total endoxylanase activity in variety Legat than Astuce, significant lower enzyme activity in bread from washed kernels in Astuce variety not in Legat wheat | Triticum aestivum |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
arabinoxylan + H2O | - |
Triticum aestivum | ? | - |
? | |
arabinoxylan + H2O | - |
Bacillus subtilis | ? | - |
? | |
arabinoxylan + H2O | - |
Talaromyces purpureogenus | ? | - |
? | |
arabinoxylan + H2O | azurine-cross-linked arabinoxylan | Triticum aestivum | ? | - |
? |
Synonyms | Comment | Organism |
---|---|---|
endoxylanase | - |
Triticum aestivum |
endoxylanase | - |
Bacillus subtilis |
endoxylanase | - |
Talaromyces purpureogenus |
GHF 10 endoxylanase | - |
Talaromyces purpureogenus |
GHF 11 endoxylanase | - |
Bacillus subtilis |
glycoside hydrolase family 11 endoxylanase | - |
Bacillus subtilis |