Selectivity for water-unextractable arabinoxylan and inhibition sensitivity govern the strong bread improving potential of an acidophilic GH11 Aureobasidium pullulans xylanase

Food Chemistry

Volumn 123, Issue 2, 2010, Pages 331-337

  Verjans, Priscilla ^a   Dornez, Emmie ^a   Delcour, Jan A ^a   Courtin, Christophe M ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Acidophilic xylanase; Arabinoxylan; Bread; Dough pH; Inhibition sensitivity; Substrate hydrolysis

Indexed keywords

ARABINOXYLAN; ENZYME INHIBITOR; UNCLASSIFIED DRUG; VEGETABLE PROTEIN; XYLAN ENDO 1,3 BETA XYLOSIDASE; XYLANASE INHIBITING PROTEIN; XYLANASE INHIBITOR;

ARTICLE; AUREOBASIDIUM PULLULANS; BACILLUS SUBTILIS; BREAD; DOUGH; ENZYME INHIBITION; EXTRACTION; FERMENTATION; HYDROLYSIS; MOLECULAR WEIGHT; PH; PROTEIN DEGRADATION; PROTEIN EXPRESSION; PROTEIN PURIFICATION; WHEAT;

AUREOBASIDIUM PULLULANS; BACILLUS SUBTILIS; TRITICUM AESTIVUM;

EID: 77953291912     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.04.039     Document Type: Article

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