title: Thermoresistant xylanases from Trichoderma stromaticum: Application in bread making and manufacturing xylo-oligosaccharides.
abstract: The enzymes Xyl1 and Xyl2 from T. stromaticum were purified and identified by mass spectrometry (MALDI-TOF/MS). Xyl1 contained three proteins with similarity to xylanase family 10, 62 and anarabinofuranosidase of the Trichoderma genus and Xyl2 contained a protein with similarity to endo-1,4-β-xylanase. High xylanase activity was found at 50°C for Xyl1 and 60°C for Xyl2 and pH 5.0 for both, retaining more than 80% of activities for one hour at 60°C and pH 5-8. Ag2+and β-mercaptoethanol increased while SDS and EDTA inhibited the xylanase activity of both Xyl1 and Xyl2 extracts. The Km and Vmaxvalues for purified Xyl2 were 9.6mg/mL and 28.57μmol/min/mg, respectively. In application tests, both Xyl1 and Xyl2 were effective in degrading beechwood xylan to produce xylo-oligosaccharides. In baking, adding Xyl1 increased the softness and volume of wheat bread and whole grain bread, qualities increasingly desired by consumers in this segment.
authors.affiliation: Food Technology Center, Instituto Federal Baiano, Uruçuca, Bahia, Brazil; Department of Biological Sciences, Universidade Estadual de Santa Cruz, 45662-900 Ilhéus, Bahia, Brazil.
authors.forename: Elck Almeida
authors.initials: EA
authors.lastname: Carvalho
authors.affiliation: Department of Biological Sciences, Universidade Estadual de Santa Cruz, 45662-900 Ilhéus, Bahia, Brazil.
authors.forename: Laís Mendes
authors.initials: LM
authors.lastname: Dos Santos Góes
authors.affiliation: Department of Biological Sciences, Universidade Estadual de Santa Cruz, 45662-900 Ilhéus, Bahia, Brazil.
authors.forename: Ana Paula T
authors.initials: APT
authors.lastname: Uetanabaro
authors.affiliation: Department of Exact and Technological Sciences, Universidade Estadual de Santa Cruz, Ilhéus, Bahia, Brazil.
authors.forename: Erik Galvão Paranhos
authors.initials: EGP
authors.lastname: da Silva
authors.affiliation: Departament of Animal and Rural Technology, Universidade Estadual do Sudoeste da Bahia, Itapetinga, Bahia, Brazil.
authors.forename: Luciano Brito
authors.initials: LB
authors.lastname: Rodrigues
authors.affiliation: Department of Biological Sciences, Universidade Estadual de Santa Cruz, 45662-900 Ilhéus, Bahia, Brazil.
authors.forename: Carlos Priminho
authors.initials: CP
authors.lastname: Pirovani
authors.affiliation: Department of Biological Sciences, Universidade Estadual de Santa Cruz, 45662-900 Ilhéus, Bahia, Brazil. Electronic address: amcosta@uesc.br.
authors.forename: Andréa Miura
authors.initials: AM
authors.lastname: da Costa
mesh_terms: D001939:Bread; D003296:Cooking; D043364:Endo-1,4-beta Xylanases / Q000378:metabolism*; D004795:Enzyme Stability; D009844:Oligosaccharides / Q000378:metabolism*; D014242:Trichoderma / Q000201:enzymology*; D014908:Triticum / Q000378:metabolism
chemical_list: D009844:Oligosaccharides; D043364:Endo-1,4-beta Xylanases
keywords: Baking; Enzymatic characterization; Trichoderma stromaticum; Xylanases; Xylo-oligosaccharides