Purification and characterisation of a β-1,4-xylanase from Remersonia thermophila CBS 540.69 and its application in bread making

Applied Biochemistry and Biotechnology

Volumn 172, Issue 4, 2014, Pages 1747-1762

  McPhillips, Katrina ^a   Waters, Deborah M ^b   Parlet, Cécile ^b   Walsh, Daniel J ^a   Arendt, Elke K ^b   Murray, Patrick G ^a  

^a Athletic Rehabilitation Therapy Ireland   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Bread softness; Bread volume; Enzyme purification; Hemicellulose; Remersonia thermophila; Xylanase

Indexed keywords

BREADMAKING; ENZYMES; FOOD PRODUCTS; THIN LAYER CHROMATOGRAPHY;

BREAD SOFTNESS; BREAD VOLUME; ENZYME PURIFICATION; HEMICELLULOSE; REMERSONIA THERMOPHILA; XYLANASES;

PURIFICATION;

ARABINOXYLAN; ENDO BETA 1,4 XYLANASE; GLYCOSIDASE; UNCLASSIFIED DRUG; XYLAN; XYLAN ENDO 1,3 BETA XYLOSIDASE;

ARTICLE; BREAD; BREAD MAKING; ENZYME PURIFICATION; ENZYME SPECIFICITY; FOOD PROCESSING; FUNGUS; HYDROLYSIS; LIQUID CULTURE; MOLECULAR WEIGHT; NONHUMAN; OAT; PH; PROTEIN SUBUNIT; REMERSONIA THERMOPHILA; SORGHUM; THIN LAYER CHROMATOGRAPHY; WHEAT;

AVENA; REMERSONIA THERMOPHILA; TRITICUM AESTIVUM; TRITICUM AESTIVUM SUBSP. SPELTA;

ASCOMYCOTA; BREAD; CATALYSIS; ENDO-1,4-BETA XYLANASES; ENZYME STABILITY; HYDROLYSIS; POLYSACCHARIDES; TRITICUM; XYLANS;

EID: 84896313748     PISSN: 02732289     EISSN: 15590291     Source Type: Journal    
DOI: 10.1007/s12010-013-0640-1     Document Type: Article

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