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Title: The bread-making functionalities of two Aspergillus niger endoxylanases are strongly dictated by their inhibitor sensitivities
Authors: Gebruers, Kurt ×
Courtin, Christophe
Moers, Karolien
Noots, I
Trogh, Isabel
Delcour, Jan #
Issue Date: 2005
Publisher: Elsevier science inc
Series Title: Enzyme and microbial technology vol:36 issue:4 pages:417-425
Abstract: A recent approach based on affinity chromatography with immobilised endoxylanase inhibitors was used to isolate two endoxylanases (EC 3.2.1.8) with different bread-making functionalities from an Aspergillus niger fermentation broth. TAXI (Triticum aestivum endoxylanase inhibitor) affinity chromatography yielded a TAXI- and XIP (endoxylanase inhibiting protein)-sensitive family 11 endoxylanase (24 kDa, pI 3.5) XIP affinity chromatography subsequently yielded a family 10 endoxylanase (36 kDa), only inhibited by XIP. While the first enzyme improves bread volume, the latter enzyme has no effect on bread quality whatsoever. The bread-making positive endoxylanase rather selectively hydrolyses water-unextractable arabinoxylan in an in vitro screening method, still performs/is active during bread-making and produces soluble arabinoxylan of high (> 11.2 x 10(4) Da) and low molecular mass (less than or equal to 11.2 x 10(4) Da). In contrast, the bread-making neutral endoxylanase in the in vitro assay displays a bias for water-extractable arabinoxylan and is immediately and almost completely inhibited during the early stages of bread-making. The results show that the functionalities of the purified A. niger endoxylanases in wheat bread-making are strongly dictated by their sensitivities towards wheat endoxylanase inhibitors. (C) 2004 Elsevier Inc. All rights reserved.
URI: 
ISSN: 0141-0229
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
Division Forest, Nature and Landscape Research
× corresponding author
# (joint) last author

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