Products
Xylanases are found in baked goods such as breads as additives.
Structure and properties
Xylanases are natural enzymes found, for example, in microorganisms such as bacteria and fungi, from which they are also extracted. They degrade xylan, a polysaccharide (a carbohydrate) found in plants and grasses that belongs to the hemicelluloses. It consists of β-1,4-glycosidically bound D-xyloses (C5 sugars) that are additionally substituted. Xylan is one of the most important biopolymers and is essential for plant cell walls. It is also used for the production of xylitol.
Effects
Xylanases break down the xylan of plant cell walls and release nutrients and water from inside the cell. In bread making, they improve the quality of the dough. Among other things, they increase stability, water content and flexibility, improve rising and extend the shelf life of bread. Xylanases indirectly strengthen the gluten network and prevent sticking to machinery.
Areas of application
Xylanases are used in the production of breads.
