A novel wheat arabino-xylanase from Trichoderma gamsii: Study on biochemical characterization, substrate recognition mechanism and its application in wheat flour dough and Chinese bread

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-02-16 DOI:10.1016/j.lwt.2025.117550

Xiaoya Qi , Xingyu Liu , Yuxi Zhang , Jingjing Hao , Huan Rao , Dandan Zhao , Jun Liu , Jianxiong Hao , Xueqiang Liu

{"title":"A novel wheat arabino-xylanase from Trichoderma gamsii: Study on biochemical characterization, substrate recognition mechanism and its application in wheat flour dough and Chinese bread","authors":"Xiaoya Qi , Xingyu Liu , Yuxi Zhang , Jingjing Hao , Huan Rao , Dandan Zhao , Jun Liu , Jianxiong Hao , Xueqiang Liu","doi":"10.1016/j.lwt.2025.117550","DOIUrl":null,"url":null,"abstract":"<div><div>A novel wheat arabino-xylanase gene, designated <em>TgXyn11A</em>, was isolated from <em>T. gamsii</em> and expressed in <em>E. coli</em>. TgXyn11A had a high specific activity of 153.87 U/mg towards wheat arabinoxylan. TgXyn11A exhibited peak activity at pH of 6.5 and temperature of 50 °C. Based on structural superposition, TgXyn11A could recognize FAX3, while Arg155 and Asn157 bound to the arabinose and ferulic acid side chains via hydrogen bonding, respectively. With the addition of 0–4 mg/kg TgXyn11A in the wheat dough making process, the viscoelasticity experiment showed that the strength and resistance to deformation of dough were improved. The Mixolab results suggesting the dough quality and shelf life could be improved by TgXyn11A. The enzyme (0–5 mg/kg) was applicated in the Chinese bread, the specific volume and hardness were improved significantly. Compared to the control, the specific volume of Chinese bread increased by 17.76% and the hardness decreased by 27.88% at 4 mg/kg of enzyme addition. Here, with addition of 4 mg/kg TgXyn11A, following 2 and 4 days of storage, the hardness of Chinese bread decreased by 21.48% and 66.93%, respectively. Thus, TgXyn11A could delay the aging phenomenon effectively. This study provided a potential wheat arabinoxylanase for application in the improvement of dough products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"219 ","pages":"Article 117550"},"PeriodicalIF":6.0000,"publicationDate":"2025-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643825002348","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

A novel wheat arabino-xylanase gene, designated TgXyn11A, was isolated from T. gamsii and expressed in E. coli. TgXyn11A had a high specific activity of 153.87 U/mg towards wheat arabinoxylan. TgXyn11A exhibited peak activity at pH of 6.5 and temperature of 50 °C. Based on structural superposition, TgXyn11A could recognize FAX3, while Arg155 and Asn157 bound to the arabinose and ferulic acid side chains via hydrogen bonding, respectively. With the addition of 0–4 mg/kg TgXyn11A in the wheat dough making process, the viscoelasticity experiment showed that the strength and resistance to deformation of dough were improved. The Mixolab results suggesting the dough quality and shelf life could be improved by TgXyn11A. The enzyme (0–5 mg/kg) was applicated in the Chinese bread, the specific volume and hardness were improved significantly. Compared to the control, the specific volume of Chinese bread increased by 17.76% and the hardness decreased by 27.88% at 4 mg/kg of enzyme addition. Here, with addition of 4 mg/kg TgXyn11A, following 2 and 4 days of storage, the hardness of Chinese bread decreased by 21.48% and 66.93%, respectively. Thus, TgXyn11A could delay the aging phenomenon effectively. This study provided a potential wheat arabinoxylanase for application in the improvement of dough products.

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.