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New microbial endo-beta-1,4-xylanases designed for application in baked products having low water
content. J. F. SORENSEN, O. Sibbesen, S. Lorenzen, and C. H. Poulsen. Danisco Cultor, Edwin
Rahrsvej 38, DK-8220 Brabrand, Denmark.
Endo-beta-1,4-xylanases (EC 3.2.1.8) have been used for modification
of complex carbohydrates derived from plant cell wall material for the past three decades. From these
applications it is well known that the functionality of various xylanases differs enormously. Due to this
difference, only a small selected population of xylanases is used in the bakery industry. Even within this
area, yet another sub-division of xylanases is required: Xylanases for high moisture baked products and
xylanases for low moisture baked products. The xylanases mentioned have different functionalities and
hence affinities for the water unextractable arabinoxylan and water extractable arabinoxylan, respectively.
Hypotheses explaining these differences between highly homologous xylanases, belonging to the same
family, have been put forward in the litterature over the last decade. Using biochemical and molecular
biological techniques, we now have generated new data that can help explaining the differences observed in
functionality between xylanases. These findings have been used to design a new range of xylanases for low
moisture products, for which biochemical and baking trial data will be presented.
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