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

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• 作者：Elck Almeida Carvalho^a ; ^b ; Laí ; s Mendes dos Santos Gó ; es^b ; Ana Paula T. Uetanabaro^b ; Erik Galvã ; o Paranhos da Silva^c ; Luciano Brito Rodrigues^d ; Carlos Priminho Pirovani^b ; André ; a Miura da Costa^b ; ^{amcosta@uesc.br}
• 关键词：Xylanases ; Enzymatic characterization ; Trichoderma stromaticum ; Baking ; Xylo-oligosaccharides
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1499-1506
• 全文大小：961 K
• 卷排序：221

文摘

The purified enzymes are thermostable and maintain activity in a broad pH range. Xyl1 and Xyl2 can be applied for producing xylo-oligosaccharides. Adding Xyl1 increases the softness and volume of wheat bread and whole grain bread.