Thermoresistant xylanases from Trichoderma stromaticum: Application in bread making and manufacturing xylo-oligosaccharides

Carvalho, Elck Almeida; Góes, Laís Mendes dos Santos; Uetanabaro, Ana Paula Trovatti; Silva, Erik Galvão Paranhos da; Rodrigues, Luciano Brito; Pirovani, Carlos Priminho; Costa, Andréa Miúra da

doi:10.1016/j.foodchem.2016.10.144

Cited by 49 publications

(15 citation statements)

References 38 publications

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“…However, cel and xyl have been shown to increase the volume of white pan bread (Haros et al., 2002). The present study also demonstrated increased loaf volume due to xyl, consistent with several other reports for whole wheat bread (Altinel & Ünal, 2017b; Carvalho et al., 2017; Ghoshal et al., 2013). Cel and xyl are both types of hemicellulase, a group of enzymes that hydrolyze nonstarch polysaccharides (Sluimer, 2005).…”

Section: Resultssupporting

confidence: 93%

Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties

Tebben

Chen

Tilley

et al. 2020

Journal of Food Science

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The objective of this research was to determine effects of five enzymes on whole wheat bread properties, particularly loaf volume, bread texture, and staling. Enzymes containing conventional α-amylase (α-amyl), cellulase (cel), glucose oxidase, maltogenic α-amylase (m amyl), and xylanase (xyl) were added at three levels. Vital wheat gluten (VWG) was added as an additional, separate treatment at 2.5% (flour weight basis). Enzymes had minimal effect on water absorption and mixing time. Each enzyme increased specific loaf volume for at least one of the usage levels tested (P < 0.01). Among the enzyme treatments, the greatest loaf volume was seen for xyl at the medium and high levels. No enzyme was as effective as VWG at increasing loaf volume. Overall, enzymes did not significantly change cell structure. The greatest reduction in fresh bread hardness was obtained for the high level of xyl. VWG, m amyl, and xyl reduced the rate of bread firming over 7 days. α-Amyl, cel, and m amyl decreased starch retrogradation at day 7 as measured by differential scanning calorimetry (P < 0.01). M amyl nearly eliminated the endothermic peak for recrystallized amylopectin. This study demonstrated the specific application of enzymes in whole wheat bread to increase loaf volume and decrease initial crumb hardness and bread staling.

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Section: Resultssupporting

confidence: 93%

Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties

Tebben

Chen

Tilley

et al. 2020

Journal of Food Science

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“…(Basu et al 2018). Xylanase sourced from Trichoderma stromaticum improved the dough quality by reducing water content during pasta preparation (Almeida Carvalho et al 2016). Similarly, Kumar et al (2018) reported xylanase of Fusarium equiseti MF-3 showing potential in pulp and paper industry for pitch control in pulping process.…”

Section: Xylanasesmentioning

confidence: 97%

Recent Developments in Industrial Mycozymes: A Current Appraisal

Nath

Kango

2021

Mycology

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Fungi, being natural decomposers, are the most potent, ubiquitous and versatile sources of industrial enzymes. About 60% of market share of industrial enzymes is sourced from filamentous fungi and yeasts. Mycozymes (myco-fungus; zymes-enzymes) are playing a pivotal role in several industrial applications and a number of potential applications are in the offing. The field of mycozyme production, while maintaining the old traditional methods, has also witnessed a sea change due to advents in recombinant DNA technology, optimisation protocols, fermentation technology and systems biology. Consolidated bioprocessing of abundant lignocellulosic biomass and complex polysaccharides is being explored at an unprecedented pace and a number of mycozymes of diverse fungal origins are being explored using suitable platforms. The present review attempts to revisit the current status of various mycozymes, screening and production strategies and applications thereof.

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“…However, temperature above 60°C caused a rapid reduction in Xyl11 activity ( Figure 2C ). Fungal β-xylanases generally have optimum temperature between 40 and 65°C ( Carvalho et al, 2017 ). The thermostability of Xyl11 was also investigated ( Figure 2D ).…”

Section: Resultsmentioning

confidence: 99%

Biochemical characterization of a novel acidophilic β-xylanase from Trichoderma asperellum ND-1 and its synergistic hydrolysis of beechwood xylan

Zheng

Basit²,

Zhuang

et al. 2022

Front. Microbiol.

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Acidophilic β-xylanases have attracted considerable attention due to their excellent activity under extreme acidic environments and potential industrial utilizations. In this study, a novel β-xylanase gene (Xyl11) of glycoside hydrolase family 11, was cloned from Trichoderma asperellum ND-1 and efficiently expressed in Pichia pastoris (a 2.0-fold increase). Xyl11 displayed a maximum activity of 121.99 U/ml at pH 3.0 and 50 • C, and exhibited strict substrate specificity toward beechwood xylan (K m = 9.06 mg/ml, V max = 608.65 µmol/min/mg). The Xyl11 retained over 80% activity at pH 2.0-5.0 after pretreatment at 4 • C for 1 h. Analysis of the hydrolytic pattern revealed that Xyl11 could rapidly convert xylan to xylobiose via hydrolysis activity as well as transglycosylation. Moreover, the results of sitedirected mutagenesis suggested that the Xyl11 residues, Glu 127 , Glu 164 , and Glu 216 , are essential catalytic sites, with Asp 138 having an auxiliary function. Additionally, a high degree of synergy (15.02) was observed when Xyl11 was used in association with commercial β-xylosidase. This study provided a novel acidophilic β-xylanase that exhibits excellent characteristics and can, therefore, be considered a suitable candidate for extensive applications, especially in food and animal feed industries.

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Thermoresistant xylanases from Trichoderma stromaticum: Application in bread making and manufacturing xylo-oligosaccharides

Cited by 49 publications

References 38 publications

Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties

Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties

Recent Developments in Industrial Mycozymes: A Current Appraisal

Biochemical characterization of a novel acidophilic β-xylanase from Trichoderma asperellum ND-1 and its synergistic hydrolysis of beechwood xylan

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