A type D ferulic acid esterase from Streptomyces werraensis affects the volume of wheat dough pastries.
Appl Microbiol Biotechnol
; 102(3): 1269-1279, 2018 Feb.
Article
em En
| MEDLINE
| ID: mdl-29188331
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-1). 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 ß-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 ß-D-xylopyranosyl-(1â2)-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-1 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.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Streptomyces
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Triticum
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Hidrolases de Éster Carboxílico
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Farinha
Idioma:
En
Ano de publicação:
2018
Tipo de documento:
Article