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Literature summary extracted from

  • Dornez, E.; Gebruers, K.; Wiame, S.; Delcour, J.A.; Courtin, C.M.
    Insight into the distribution of arabinoxylans, endoxylanases, and endoxylanase inhibitors in industrial wheat roller mill streams (2006), J. Agric. Food Chem., 54, 8521-8529.
    View publication on PubMed

Activating Compound

EC Number Activating Compound Comment Organism Structure
3.2.1.8 additional information endoxylanase activity is positively correlated with ash and negatively correlated with starch content Bacillus subtilis
3.2.1.8 additional information endoxylanase activity is positively correlated with ash and negatively correlated with starch content Talaromyces purpureogenus
3.2.1.8 additional information endoxylanase activity level varies enormously between different flour fractions and is strongly positively correlated with ash and negatively correlated with starch content Triticum aestivum

Application

EC Number Application Comment Organism
3.2.1.8 food industry high levels of endoxylanase activity in wheat flour should be avoided as they can cause uncontrolled degradation of arabinoxylan during bread dough processing, glutenstarch separation, or refrigerated dough storage Triticum aestivum
3.2.1.8 food industry high levels of endoxylanase activity in wheat flour should be avoided as they can cause uncontrolled degradation of arabinoxylan during bread dough processing, glutenstarch separation, or refrigerated dough storage Bacillus subtilis
3.2.1.8 food industry high levels of endoxylanase activity in wheat flour should be avoided as they can cause uncontrolled degradation of arabinoxylan during bread dough processing, glutenstarch separation, or refrigerated dough storage Talaromyces purpureogenus

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.8 Triticum aestivum xylanase inhibitor inhibits only microbial endoxylanases Bacillus subtilis
3.2.1.8 xylanase inhibiting protein inhibits only fungal endoxylanases Talaromyces purpureogenus

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.8 Bacillus subtilis P18429
-
-
3.2.1.8 Talaromyces purpureogenus Q9P8J1
-
-
3.2.1.8 Triticum aestivum
-
 50% Belgian, 35% German, and 15% French wheat varieties
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.8 germ
-
 Triticum aestivum
-
3.2.1.8 kernel largest part of the endoxylanases is located in the outer wheat kernel layers Triticum aestivum
-
3.2.1.8 additional information flour Triticum aestivum
-
3.2.1.8 additional information wheat-kernel, most wheat-kernel-associated endoxylanases are from microbial origin Bacillus subtilis
-
3.2.1.8 additional information wheat-kernel, most wheat-kernel-associated endoxylanases are from microbial origin Talaromyces purpureogenus
-
3.2.1.8 seed coat bran fractions are significantly richer in endoxylanase activity levels than germ and and, even more so, than flour fractions Triticum aestivum
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.8 arabinoxylan + H2O
-
 Triticum aestivum ?
-
 ?
3.2.1.8 arabinoxylan + H2O
-
 Bacillus subtilis ?
-
 ?
3.2.1.8 arabinoxylan + H2O
-
 Talaromyces purpureogenus ?
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.2.1.8 endoxylanase
-
 Triticum aestivum
3.2.1.8 GHF 10 endoxylanase
-
 Talaromyces purpureogenus
3.2.1.8 GHF 11 endoxylanase
-
 Bacillus subtilis