Literature summary for 3.2.1.8 extracted from

Dornez, E.; Gebruers, K.; Cuyvers, S.; Delcour, J.A.; Courtin, C.M.
Impact of wheat flour-associated endoxylanases on arabinoxylan in dough after mixing and resting (2007), J. Agric. Food Chem., 55, 7149-7155.

Search for more literature for 3.2.1.8

Activating Compound

Activating Compound	Comment	Organism	Structure
additional information	endoxylanase activity is positively correlated with ash and negatively correlated with starch content, thus endoxylanase activity in flour is strongly influenced by the level of bran contamination. There is little if any endoxylanase activity during dough mixing	Triticum aestivum

Application

Application	Comment	Organism
food industry	wheat flour-associated endoxylanases are not active during dough mixing but exert their main effect during the fermentation phase of bread making. Wheat flour-associated endoxylanases can alter part of the arabinoxylan in dough, thereby changing their functionality in bread making and potentially affecting dough and end product properties	Triticum aestivum

Organism

Organism	UniProt	Comment	Textmining
Triticum aestivum	-	-	-

Source Tissue

Source Tissue	Comment	Organism	Textmining
additional information	flour	Triticum aestivum	-

Substrates and Products (Substrate)

Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
arabinoxylan + H2O	-	Triticum aestivum	?	-	?

Synonyms

Synonyms	Comment	Organism
endoxylanase	-	Triticum aestivum

Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.

Release 2023.1 (January 2023)