We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
Characterization of a xylanase from the newly isolated thermophilic Thermomyces lanuginosus CAU44 and its application in bread making.
- Authors
Jiang, Z. Q.; Yang, S. Q.; Tan, S. S.; Li, L. T.; Li, X. T.
- Abstract
z.q. jiang, s.q. yang, s.s. tan, l.t. li and x.t. li. 2005. A xylanase from the newly isolated thermophilic fungus, Thermomyces lanuginosus CAU44, was characterized and evaluated for its suitability in bread making. Xylanase was purified 3·5-fold to homogeneity with a recovery yield of 32·8%. It appeared as a single protein band on SDS-PAGE gel with a molecular mass of c. 25·6 kDa. The purified xylanase had an optimum pH of 6·2, and it was stable over pH 5·6–10·3. The optimal temperature of xylanase was 75°C and it was stable up to 65°C at pH 6·2. Study was further carried out to investigate the effect of the purified xylanase on the properties of wheat bread and its staling during storage. The purified xylanase from T. lanuginosus CAU44 was stable up to 65°C and had a broad pH range. The presence of thermostable xylanase during bread making led to an improvement of the specific bread volume and better crumb texture. Besides, addition of xylanase provided an anti-staling effect. The xylanase from the newly isolated Thermomyces lanuginosus CAU44 shows great promise as a processing aid in the bread-making industry.
- Subjects
HYDROGEN-ion concentration; FUNGI; COLLOIDS; GELATION; ACIDITY function; NEUTRALIZATION (Chemistry)
- Publication
Letters in Applied Microbiology, 2005, Vol 41, Issue 1, p69
- ISSN
0266-8254
- Publication type
Article
- DOI
10.1111/j.1472-765X.2005.01725.x