Heterologous expression and characterization of Anaeromyces robustus xylanase and its use in bread making
文献类型： 外文期刊
作者： Liu, Zhenyang 1 ; Wen, Sitao 1 ; Wu, Guogan 2 ; Wu, Huawei 1 ;
作者机构： 1.Yangtze Univ, Dept Life & Sci, 1 South Loop Rd, Jingzhou 434025, Peoples R China
2.Shanghai Acad Agr Sci, Biotechnol Res Inst, 2901 Bei Zhai Rd, Shanghai 201106, Peoples R China
关键词： Xylanase; Pichia pastoris; Ruminal microorganisms; Anaeromyces robustus; Bread
期刊名称：EUROPEAN FOOD RESEARCH AND TECHNOLOGY （ 影响因子：3.498； 五年影响因子：3.455 ）
ISSN： 1438-2377
年卷期： 2022 年 248 卷 9 期
页码：
收录情况： SCI
摘要： The rumen of ruminants contains a variety of fungi with function of producing xylanases to break down plant cell walls. In this study, a new glycoside hydrolase family 10 (GH10) xylanase gene ArXyn10c20 from anaerobic rumen microorganism Anaeromyces robustus was successfully synthesized and expressed in Pichia pastoris GS115, with a protein molecular weight of approximately 42 kDa. The optimum pH and temperature for ArXyn10c20 were 5.5 and 40 celcius. ArXyn10c20 was stable in the pH range 5.0-9.0, retaining over 75.0% relative activity for 1 h. The activity of recombinant xylanase was significantly enhanced by 1 mM Cu2+. The products of ArXyn10c20 hydrolysis of beechwood xylan were xylobiose, xylotriose and xylotetraose by thin-layer chromatography analysis. In food applications, ArXyn10c20 can significantly improve the quality of dough and bread. With the addition of 420 U of ArXyn10c20 per 100 g flour, the hardness, gumminess and chewiness of the bread decreased by 42.2%, 45.3%, and 55.4%, respectively, and the reducing sugar increased by 18.7%. The new discovered xylanase ArXyn10c20 has great potential in food industry.
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