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A type D ferulic acid esterase from Streptomyces werraensis affects the volume of wheat dough pastries.
- Source :
-
Applied Microbiology & Biotechnology . Feb2018, Vol. 102 Issue 3, p1269-1279. 11p. - Publication Year :
- 2018
-
Abstract
- A type D ferulic acid esterase (FAE) was identified in the culture supernatant of Streptomyces werraensis, purified, sequenced, and heterologously produced in E. coli BL21(DE3)Star by co-expressing chaperones groES-groEL (69 U L). The unique enzyme with a mass of about 48 kDa showed no similarity to other FAEs, and only moderate homology (78.5%) to a Streptomycete β-xylosidase. The purified reSwFAED exhibited a temperature optimum of 40 °C, a pH optimum in the range from pH seven to eight and a clear preference for bulky natural substrates, such as 5-O- trans-feruloyl- l-arabinofuranose (FA) and β- d-xylopyranosyl-(1→2)-5-O- trans-feruloyl- l-arabinofuranose (FAX), compared to the synthetic standard substrate methyl ferulate. Treatment of wheat dough with as little as 0.03 U or 0.3 U kg reSwFAED activity resulted in a significant increase of the bun volume (8.0 or 9.7%, resp.) after baking when combined with polysaccharide-degrading enzymes from Aspergillus. For the first time, the long-standing, but rarely proven positive effect of a FAE in baking was confirmed. [ABSTRACT FROM AUTHOR]
- Subjects :
- *FERULIC acid
*ESTERASES
*STREPTOMYCES
*WHEAT
*BAKING
*PASTRY
Subjects
Details
- Language :
- English
- ISSN :
- 01757598
- Volume :
- 102
- Issue :
- 3
- Database :
- Academic Search Index
- Journal :
- Applied Microbiology & Biotechnology
- Publication Type :
- Academic Journal
- Accession number :
- 127474571
- Full Text :
- https://doi.org/10.1007/s00253-017-8637-2