Enzymatic Properties of endo-1,4-β-xylanase from Wheat Malt

Protein and Peptide Letters
Zhaojun PengJinhua Du

Abstract

Arabinoxylan (AX) is the main non-starch polysaccharide in wheat. Wheat malts are traditional raw materials for beer brewing. AX is divided into water-soluble arabinoxylan (WEAX) and waterinsoluble arabinoxylan (WUAX). In the mashing stage of beer production, WUAX in malt is degraded by arabinoxylanase to WEAX, which is further degraded to smaller molecules and retained in the final beer. The viscosity of WEAX is related to its molecular weight. WEAX with higher molecular weight and viscosity can increase viscosity and turbidity and reduce filtration speed of wort and beer; WEAX with moderate molecular weight and viscosity contributes to the foaming characteristics and foam stability, and promotes the taste and texture of a beer; WEAX with small molecular weight has the functions of anti-tumor and lowering blood pressure and is regarded as a prebiotic. Because WEAXs with different molecular weight and properties have different impacts on the beer brewing process and qualities of the final beer, it becomes more important to control the degradation of AX during the brewing process of a beer. Endo-1,4-β-xylanase (EC 3.2.1.8) is the most important AX degrading enzyme, which cleaves the β -xylosidic bond between two d-xylopyranosyl ...Continue Reading

References

Jul 14, 2005·Applied Microbiology and Biotechnology·Irena RomanowskaStanisław Bielecki
Mar 27, 2007·Biochemical and Biophysical Research Communications·Steven Van CampenhoutGuido Volckaert
Jul 12, 2011·Journal of the Science of Food and Agriculture·Grazina JuodeikieneElena Bartkiene
Nov 10, 2011·Biotechnology Advances·Gabriel PaësJohnny Beaugrand
Nov 1, 1986·Planta·E Benjavongkulchai, M S Spencer

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Citations

Apr 3, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Zhaojun Peng, Yuhong Jin
Sep 13, 2021·Journal of the Science of Food and Agriculture·Zhaojun Peng, Yuhong Jin

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