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Literature summary extracted from

  • Peng, Z.; Jin, Y.; Du, J.
    Enzymatic properties of endo-1,4-beta-xylanase from wheat malt (2019), Protein Pept. Lett., 26, 332-338 .
    View publication on PubMed

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.8 Triticum aestivum Q9XGT8
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Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.8 germinated grain
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 Triticum aestivum
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Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.8 additional information the endo-1,4-beta-xylanase activity is determined according to the colorimetric method of Biely using 4-O-methyl-D-glucurono-D-xylan as substrate and Remazol Brilliant Blue R dye Triticum aestivum ?
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Synonyms

EC Number Synonyms Comment Organism
3.2.1.8 Wxl1
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 Triticum aestivum

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.8 40
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-
 Triticum aestivum

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.8 5.5
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 Triticum aestivum

General Information

EC Number General Information Comment Organism
3.2.1.8 physiological function endo-1,4-beta-xylanase is the most important arabinoxylan (AX) degrading enzyme, which cleaves the beta-xylosidic bond between two D-xylopyranosyl residues linked in beta-(1,4). Arabinoxylan (AX) is the main non-starch polysaccharide in wheat. Wheat malts are traditional raw materials for beer brewing. AX is divided into water-soluble arabinoxylan (WEAX) and water-insoluble arabinoxylan (WUAX). In the mashing stage of beer production, WUAX in malt is degraded by arabinoxylanase to WEAX, which is further degraded to smaller molecules and retained in the final beer Triticum aestivum