A novel extremophilic xylanase produced on wheat bran from Aureobasidium pullulans NRRL Y-2311-1: Effects on dough rheology and bread quality

Yeğin, Sırma; Altinel, Burak; Tuluk, Kübra

doi:10.1016/j.foodhyd.2018.03.012

Cited by 47 publications

(30 citation statements)

References 35 publications

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“…The enzyme (125 U/100 g flour) gave a high‐quality dough with increased water absorption. It provided remarkable improvement (30%) in bread‐specific volume and lower crumb firmness compared to the commercial enzymes (Yegin, Altinel, & Tuluk, 2018). Microbial xylanases used in bread making include those from Bacillus subtilis, Aspergillus aculeatus, A. oryzae, and Trichoderma reesei (Basinskiene, Garmuviene, Juodeikiene, & Haltrich, 2007; Rosell & Dura, 2015).…”

Section: Categories and Applications Of Food Enzymes From Extremophilesmentioning

confidence: 99%

Revisiting the scope and applications of food enzymes from extremophiles

Akanbi

Agyei

2020

J. Food Biochem.

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Section: Categories and Applications Of Food Enzymes From Extremophilesmentioning

confidence: 99%

Revisiting the scope and applications of food enzymes from extremophiles

Akanbi

Agyei

2020

J. Food Biochem.

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“…Similar results were obtained by Elegbede and Lateef [11] who have shown that crude xylanase from Aspergillus flavus SD4A and Aspergillus fumigatus L2 strain enhanced the dough volume to 2.2 and 1.87-fold, respectively. Yegin et al [37] reported that a novel xylanase from an extremophile Aureobasidium pullulans NRRL Y-2311-1 was more effective for decreasing the bread firmness, and for providing remarkable improvement (30%) in bread specific volume, as compared to the commercial counterparts. Similarly, Cunha et al [8] employed a recombinant xylanase (r-XynBS27) from Streptomyces S27 as an additive in the bread making process, and reported decreased firmness, stiffness and consistency, and an improved specific volume and reducing sugar content.…”

Section: Application Of a Terreus S9 Xylanase In Bread Making And Bimentioning

confidence: 99%

“…Application potential of xylanases standalone, or in combination with other enzymes like pectinases and cellulases, has been investigated for liquefaction of fruits and vegetables, clarification of fruit juices, reducing juice viscosity, and for enhancing juice yield [11,18,27]. In bread making, the xylanase application may enhance dough rheological characteristics (extensibility, flexibility, stability), bread quality (crumb structure, texture, porosity), and shelf life [8,37]. Xylanases may help developing environmentally-friendly pulp bleaching process in pulp and paper industry with reduced chlorine-usage and toxic discharges [36].…”

Section: Introductionmentioning

confidence: 99%

Bioprocess development for production of a process-apt xylanase with multifaceted application potential for a range of industrial processes

Sharma

Nargotra

et al. 2020

SN Appl. Sci.

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Discovery of new/novel enzymes with process-apt features has been a continuous practice. A wide range pH-stable and thermostable xylanase was reported hitherto from a newly isolated fungal strain Aspergillus terreus S9, from mushroom compost. This is the first ever report where-in a pH-stable and thermostable xylanase is being reported from a strain of A. terreus. Solid state fermentation was executed on agro-industrial residues for xylanase production. Maximum xylanase production was supported by wheat bran (40 U/ml), however, substantial xylanase yield was observed on other residues like corn cob powder (38.4 U/ml), cotton cake (38 U/ml), malt (37.6 U/ml) and almond hulls (35.2 U/ml). Almond hulls are being reported for the first time as the substrate for xylanase production. Plackett-Burman design was used to earmark the most effective process variables (wheat bran, medium pH, and incubation time), and the same were optimized by design of experiments (DoE) based on response surface methodology to achieve a yield enhancement of 1.82-fold. A. terreus S9 xylanase exhibited an excellent and brisk clarification of mosambi and orange juices. DoE based optimization of process parameters (enzyme dose, treatment time and incubation temperature) resulted in 1.23-fold and 1.28-fold enhanced orange and mosambi juice clarification, respectively. Furthermore, admirable dough raising capacity and pulp brightening ability of A. terreus S9 xylanase shows its promising potential for bread making, and eco-friendly biobleaching processes, respectively. The xylanase must be in-depth investigated to decipher the molecular mechanisms of diverse applications.

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“…xilanases podem ser usadas, pois hidrolisam polissacarídeos não amiláceos, melhorando a massa e o pão (Ahmad et al 2014, Courtin, Gelders, & Delcour, 2001, Yegin, Altinel, & Tuluk, 2018.…”

Section: Introductionunclassified

Caracterização tecnológica e sensorial de pães tipo forma com adição de farinha de linhaça marrom (Linum usitatissimum L.) e enzimas

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Medeiros

et al. 2020

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Este trabalho objetivou elaborar pães tipo forma com farinha de trigo, farinha de linhaça e enzimas transglutaminase e xilanase. Foram realizados testes preliminares por meio de um delineamento inteiramente casualizado, substituindo-se parcialmente a farinha de trigo da formulação padrão dos pães por diferentes porcentagens de farinha de linhaça. A partir de um delineamento composto central rotacional adicionou-se enzimas transglutaminase e xilanase à uma formulação contendo linhaça. Ao final, obtiveram-se três formulações, formulação padrão com 100 % de farinha, formulação com 90 % de farinha de trigo, 10 % de farinha de linhaça, sem adição de enzimas e formulação com 90% de farinha de trigo, 10% de farinha de linhaça, com as enzimas transglutaminase e xilanase. Os pães provenientes dessas formulações foram analisados quanto às suas características instrumentais e sensoriais. O uso das enzimas transglutaminase e xilanase em quantidades iguais a 6,0 mg e 7,5 mg, respectivamente, provocou melhorias nos parâmetros tecnológicos dos pães, quanto à textura do miolo. Esses pães obtiveram aceitação sensorial favorável, com médias acima de 7, para os atributos de cor, aroma, sabor, textura e avaliação global. Incentiva-se o uso da farinha de linhaça marrom na formulação de pães tipo forma, como forma de melhorar sua qualidade nutricional. Em associação, as enzimas transglutaminase e xilanase, aplicadas em quantidades viáveis, podem atuar como coadjuvantes na panificação, elevando a qualidade tecnológica do produto.

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A novel extremophilic xylanase produced on wheat bran from Aureobasidium pullulans NRRL Y-2311-1: Effects on dough rheology and bread quality

Cited by 47 publications

References 35 publications

Revisiting the scope and applications of food enzymes from extremophiles

Revisiting the scope and applications of food enzymes from extremophiles

Bioprocess development for production of a process-apt xylanase with multifaceted application potential for a range of industrial processes

Caracterização tecnológica e sensorial de pães tipo forma com adição de farinha de linhaça marrom (Linum usitatissimum L.) e enzimas

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