Talaromyces emersonii Thermostable Enzyme Systems and Their Applications in Wheat Baking Systems

Waters, Deborah M.; Murray, Patrick G.; Ryan, Liam A. M.; Arendt, Elke K.; Tuohy, Maria G.

doi:10.1021/jf100737v

Cited by 26 publications

(19 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Waters and others () proposed that the highest Xyn and α‐amylase activities of 5 thermozyme cocktails with different hydrolytic enzyme profiles produced by Talaromyces emersonii resulted in delayed staling. The enzyme cocktail B was the best in reducing crumb hardness evolution after 5 d of storage, with respect to control bread.…”

Section: Enzymesmentioning

confidence: 99%

Bread Staling: Updating the View

Fadda

Sanguinetti

Del

et al. 2014

Comp Rev Food Sci Food Safe

187

106

View full text Add to dashboard Cite

Staling of bread is cause of significant product waste in the world. We reviewed the literature of the last 10 y with the aim to give an up-to-date overview on processing/storage parameters, antistaling ingredients, sourdough technology, and measurement methods of the staling phenomenon. Many researchers have been focusing their interest on the selection of ingredients able to retard staling, mainly hydrocolloids, waxy wheat flours (WWF), and enzymes, but different efforts have been made to understand the molecular basis of bread staling with the help of various measurement methods. Results obtained confirm the central role of amylopectin retrogradation and water redistribution within the different polymers in determining bread staling, but highlighted also the importance of other flour constituents, such as proteins and nonstarch polysaccharides. Data obtained with thermal, spectroscopy, nuclear magnetic resonance, X-ray crystallography, and colorimetry analysis have pointed out the need to encourage the use of one or more of these techniques in order to better understand the mechanisms of staling. Results so far obtained have provided new insight on bread staling, but the phenomenon has not been fully elucidated so far.

show abstract

Section: Enzymesmentioning

confidence: 99%

Bread Staling: Updating the View

Fadda

Sanguinetti

Del

et al. 2014

Comp Rev Food Sci Food Safe

187

106

View full text Add to dashboard Cite

show abstract

“…Highly specific thermostable enzyme cocktails produced by T. emersonii have been applied to the baking of bread. 7 However, T. emersonii does not secrete a glucose-catalyzing enzyme under conventional cultivation conditions. We have identified and cloned flavin adenine dinucleotide (FAD)-dependent glucose dehydrogenase (GDH) from T. emersonii using the homology cloning method.…”

Section: Introductionmentioning

confidence: 99%

Thermophilic Talaromyces emersonii Flavin Adenine Dinucleotide-Dependent Glucose Dehydrogenase Bioanode for Biosensor and Biofuel Cell Applications

et al. 2017

View full text Add to dashboard Cite

Flavin adenine dinucleotide (FAD)-dependent glucose dehydrogenase (GDH) was identified and cloned from thermophilic filamentous fungi Talaromyces emersonii using the homology cloning method. A direct electron transfer bioanode composed of T. emersonii FAD-GDH and a single-walled carbon nanotube was produced. Enzymes from thermophilic microorganisms generally have low activity at ambient temperature; however, the T. emersonii FAD-GDH bioanode exhibits a large anodic current due to the enzymatic reaction (1 mA cm–2) at ambient temperature. Furthermore, the T. emersonii FAD-GDH bioanode worked at 70 °C for 12 h. This is the first report of a bioanode with a glucose-catalyzing enzyme from a thermophilic microorganism that has potential for biosensor and biofuel cell applications. In addition, we demonstrate how the glycoforms of T. emersonii FAD-GDHs expressed by various hosts influence the electrochemical properties of the bioanode.

show abstract

“…2004) systems have been characterised in R. emersonii . Potential applications of thermostable enzymes derived from R. emersonii include food processing, biofuel, and bioconversion processes (Fernandes et al 2008, Waters et al . 2010).…”

Section: Introductionmentioning

confidence: 99%

Rasamsonia pulvericola sp. nov., isolated from house dust

Tanney

Seifert

2013

IMA Fungus

View full text Add to dashboard Cite

In the course of a global survey of the indoor mycobiota, we sampled and analysed settled dust from 87 buildings from 14 countries, using both a modified dilution-to-extinction method and 454-pyrosequencing. Rasamsonia is a recently established genus including thermotolerant or thermophilic species, five of which have been isolated from humans, including the emerging pathogen R. argillacea. A new species, R. pulvericola, was recovered from one residence in Songkhla, Thailand, and is morphologically characterised and compared phylogenetically with other members of the genus. Rasamsonia pulvericola forms a clade with R. brevistipitata and shares morphological characters such as usually biverticillate and never terverticillate conidiophores, and subglobose to ellipsoidal conidia. It has a lower maximum growth temperature and is the first mesophilic species added to the genus. The ITS sequence of R. pulvericola was not detected in the 454-pyrosequencing data for Thailand or other countries, but a similar ITS sequence was detected in Micronesia, probably representing another undescribed Rasamsonia species.

show abstract

Talaromyces emersonii Thermostable Enzyme Systems and Their Applications in Wheat Baking Systems

Cited by 26 publications

References 34 publications

Bread Staling: Updating the View

Bread Staling: Updating the View

Thermophilic Talaromyces emersonii Flavin Adenine Dinucleotide-Dependent Glucose Dehydrogenase Bioanode for Biosensor and Biofuel Cell Applications

Rasamsonia pulvericola sp. nov., isolated from house dust

Contact Info

Product

Resources

About