Bubbles in bread - Relevance of xylanase-inhibiting proteins
3 important questions on Bubbles in bread - Relevance of xylanase-inhibiting proteins
Which 3 proteinaceous xylanase inhibitors have been isolated from wheat?
- Triticum aestivum xylanase inhibitor (TAXI-I and II)
- Xylanase-inhibiting protein (XIP)
- Thaumatin-like xylanase inhibitor
What are inhibitory proteins? And how do they work?
- The are small proteins (10-30 kDa), which interact with the amino acid residues in the active site of the endo-xylanases.
- by binding into the active site, the access of substrate to the active site blocked, and consequently arabinoxylans cannot be degraded.
Why do GH8 endo-xylanases work better than GH11 endo-xylanases?
GH11 endo-xylanases are more sensitive towards TAXI- and XIP-inhibitors than GH8 endo-xylanases, which might explain that much higher doses of GH11 are required for loaf volume enhancement.
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