Use of psychrophilic xylanases provides insight into the xylanase functionality in bread making

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 17, 2011, Pages 9553-9562

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

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

^b Puratos Group NV   (Belgium)

Author keywords

arabinoxylan; bread making; inhibition sensitivity; psychrophilic xylanase; substrate selectivity; temperature optimum; Triticum aestivum L.

Indexed keywords

ACTIVITY PROFILE; ARABINOXYLANS; ASPERGILLUS ACULEATUS; BACILLUS SUBTILIS; FLAVOBACTERIUM SP; HIGH CAPACITY; MESOPHILIC; PSEUDOALTEROMONAS HALOPLANKTIS; SUBSTRATE HYDROLYSIS; SUBSTRATE SELECTIVITY; TRITICUM AESTIVUM; XYLANASES;

BACTERIOLOGY; BREADMAKING; ENZYME ACTIVITY; ENZYME INHIBITION;

FOOD PRODUCTS;

ENDO 1,4 BETA XYLANASE;

ARTICLE; BACILLUS SUBTILIS; BREAD; COMPARATIVE STUDY; COOKING; DRUG ANTAGONISM; ENZYME SPECIFICITY; ENZYMOLOGY; FLAVOBACTERIUM; FLOUR; METABOLISM; METHODOLOGY; PSEUDOALTEROMONAS; TEMPERATURE;

BACILLUS SUBTILIS; BREAD; COOKING; ENDO-1,4-BETA XYLANASES; FLAVOBACTERIUM; FLOUR; PSEUDOALTEROMONAS; SUBSTRATE SPECIFICITY; TEMPERATURE;

ASPERGILLUS; ASPERGILLUS ACULEATUS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); FLAVOBACTERIUM; FLAVOBACTERIUM SP.; PSEUDOALTEROMONAS; PSEUDOALTEROMONAS HALOPLANKTIS; TRITICUM AESTIVUM;

EID: 80052561034     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf201752g     Document Type: Article

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