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Literature summary for 3.2.1.8 extracted from

  • Dornez, E.; Cuyvers, S.; Gebruers, K.; Delcour, J.A.; Courtin, C.M.
    Contribution of wheat endogenous and wheat kernel associated microbial endoxylanases to changes in the arabinoxylan population during breadmaking (2008), J. Agric. Food Chem., 56, 2246-2253.
    View publication on PubMed

Application

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

General Stability Organism
freeze drying and concentration of washing liquid from kernels does not change endoxylanase activity Triticum aestivum

Inhibitors

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

Organism UniProt Comment Textmining
Bacillus subtilis P18429
-
-
Talaromyces purpureogenus Q9P8J1
-
-
Triticum aestivum
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two wheat varieties, Legat and Astuce
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Triticum aestivum
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varieties Legat and Astuce, additionally microbial washed off activity of endoxylanase is investigated
-

Purification (Commentary)

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

Source Tissue Comment Organism Textmining
kernel
-
Triticum aestivum
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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
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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
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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 [micromol/min/mg]

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 and Products (Substrate)

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

Synonyms Comment Organism
endoxylanase
-
Triticum aestivum
endoxylanase
-
Bacillus subtilis
endoxylanase
-
Talaromyces purpureogenus
GHF 10 endoxylanase
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Talaromyces purpureogenus
GHF 11 endoxylanase
-
Bacillus subtilis
glycoside hydrolase family 11 endoxylanase
-
Bacillus subtilis