Xylanase In Baking Industry

Xylanases are glycoside hydrolases enzyme with genetically single chain glycoproteins that catalyze the hydrolysis of glycosidic bonds in complex sugars. Xylanases range from 6--80 kDa, active between pH=4.5--6.5 and at temperature between 40 and 60 C (Butt, et al., 2007). These enzymes are produced by some microorganisms to cleave xylans (substrate), a major constituent of hemicellulose. Three major enzymes, endoxylanases, exoxylanases and -xylosidases, act synergistically and are required for the breakdown of xylan backbone in hemicellulose. Endoxylanases (EC 3.2.1.8) cleave the -1,4 bonds of xylan backbone. Exoxylanases (EC 3.2.1.37) hydrolyse -1,4 bonds of xylan from the inside non-reducing ends randomly and release xylooligosaccharides. The xylooligosaccharides and xylobiose obtained then will be cleaved by -Xylosidases to release xylose (Raveendran, et al., 2018).