Production of Crude Xylanase from Thermoascus Aurantiacus CBMAI 756 Aiming the Baking Process

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dc.contributor.authorOliveira, Denise S. [UNESP]
dc.contributor.authorMeherb-Dini, Carolina [UNESP]
dc.contributor.authorFranco, Celia M. L. [UNESP]
dc.contributor.authorGomes, Eleni [UNESP]
dc.contributor.authorDa-Silva, Roberto [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T14:01:07Z
dc.date.available2014-05-20T14:01:07Z
dc.date.issued2010-09-10
dc.description.abstractIn recent years, the baking industry has focused its attention on substituting several chemical compounds with enzymes. Enzymes that hydrolyze nonstarch polysaccharides, such as xylanase, lead to the improvement of rheological properties of dough, loaf specific volume, and crumb firmness. The purpose of this study was to find a better solid-state fermentation substrate to produce high levels of xylanase and low levels of protease and amylase, which are enzymes involved in bread quality, from Thermoascus aurantiacus CBMAI 756. Wheat bran, corncob, and corn straw were used as energy sources. The enzyme extract of corncob showed high xylanase activity (130 U/mL) and low amylase and protease activity (< 1 and 15 U/mL, respectively). This enzyme profile may be more profitable for the baking industry, because it results in a slower degradation of gluten. Our results confirm this finding, because the enzyme obtained by fermentation in corncob resulted in a gluten with a higher specific volume than all the other substrates that were tested. The crude xylanase presented maximum activity at a pH of 5, and the optimum temperature was 75 degrees C. It was stable up to 70 degrees C for an hour and at a pH range from 4 to 10.en
dc.description.affiliationSão Paulo State Univ, UNESP, Lab Biochem & Appl Microbiol, BR-15054000 São Paulo, Brazil
dc.description.affiliationUnespSão Paulo State Univ, UNESP, Lab Biochem & Appl Microbiol, BR-15054000 São Paulo, Brazil
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.format.extentC588-C594
dc.identifierhttp://dx.doi.org/10.1111/j.1750-3841.2010.01740.x
dc.identifier.citationJournal of Food Science. Malden: Wiley-blackwell Publishing, Inc, v. 75, n. 7, p. C588-C594, 2010.
dc.identifier.doi10.1111/j.1750-3841.2010.01740.x
dc.identifier.issn0022-1147
dc.identifier.lattes7091241742851920
dc.identifier.lattes9424175688206545
dc.identifier.urihttp://hdl.handle.net/11449/21601
dc.identifier.wosWOS:000282179200046
dc.language.isoeng
dc.publisherWiley-Blackwell Publishing, Inc
dc.relation.ispartofJournal of Food Science
dc.relation.ispartofjcr2.018
dc.relation.ispartofsjr0,827
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectAmylaseen
dc.subjectbaking processen
dc.subjectProteaseen
dc.subjectSolid state fermentation (SSF)en
dc.subjectThermoascus aurantiacusen
dc.subjectXylanaseen
dc.titleProduction of Crude Xylanase from Thermoascus Aurantiacus CBMAI 756 Aiming the Baking Processen
dc.typeArtigo
dcterms.rightsHolderWiley-blackwell Publishing, Inc
unesp.author.lattes7091241742851920
unesp.author.lattes9424175688206545
unesp.author.lattes3990259902528302[3]
unesp.author.orcid0000-0002-4941-1463[3]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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