Xylanase inhibitors from cereals: Implications for baking, brewing and plant technology

W. R. McLauchlan, R. H. Flatman, A. I. Sancho, J. Kakuta, C. B. Faulds, G. O. Elliot, P. A. Kroon, C. S.M. Furniss, N. Juge, P. Ravestein, G. Williamson

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10 Citations (Scopus)

Abstract

Xylanases are one of a variety of polysaccharide-degrading enzymes utilised by plants, bacteria and fungi, the activity of which may be regulated to a greater or lesser extent by inhibitor proteins found in plants. These inhibitor proteins may have evolved in plants to control endogenous processes and help to defend against attack from pathogenic microorganisms. The evidence suggests that these endogenous inhibitors in general have a negative effect on processes in the food and drink industry which exploit polysaccharide-degrading enzymes. Strategies to overcome these problems may include the breeding of cereals with low levels of inhibitor or the engineering of inhibition resistant enzymes. The success of any strategy will depend however on a greater understanding of the specificity of glycosyl-hydrolase inhibitors and the structural determinants which govern the formation of the enzyme/inhibitor complex.

Original languageEnglish
Title of host publication2nd European Symposium on Enzymes in Grain Processing
EditorsT. Simoinen, M. Tenkanen
PublisherVTT
Pages55-61
Number of pages7
Publication statusPublished - 1 Dec 2000
Externally publishedYes

Publication series

NameValtion Teknillinen Tutkimuskeskus. VTT Symposium
PublisherValtion Teknillinen Tutkimuskeskus
ISSN (Print)0357-9387

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