文章基本信息

标题：Xylanases and Their Applications in Baking Industry
本地全文：下载
作者：Butt, Masood Sadiq ; Tahir-Nadeem, Muhammad ; Ahmad, Zulfiqar 等
期刊名称：Food Technology and Biotechnology
印刷版ISSN：1330-9862
电子版ISSN：1334-2606
出版年度：2008
卷号：46
期号：1
页码：22-31
出版社：Sveuciliste u Zagrebu - Faculty of Food
摘要：Xylan is the second most abundant polysaccharide and a major component of plant cell wall. Cereal xylans contain large quantities of L-arabinose and are therefore, often referred to as arabinoxylans. Xylanases are hydrolytic enzymes, which randomly cleave the β-1,4 backbone of this complex plant cell wall polysaccharide. Different species of Aspergillus and Trichoderma produce these enzymes. Xylanases are of great value in baking as they have been found to improve the bread volume, crumb structure and reduce stickiness. When xylanases are used at optimum levels, they play a significant role in increasing shelf life of bread and reduce bread staling. There is an increasing trend in baking industry towards the application of xylanases in bread production. This review discusses the application of xylanase in the bakery industry, alone and in combination with other enzymes when it shows synergism in the action with them.
关键词：microorganisms; Aspergillus niger; Trichoderma harzianum; xylanases; bread; xylans; baking