N. Kirikyali
Xylan degrading enzymes from fungal sources
Kirikyali, N.; Connerton, Ian F.
Authors
Professor IAN CONNERTON IAN.CONNERTON@NOTTINGHAM.AC.UK
NORTHERN FOODS PROFESSOR OF FOOD SAFETY
Abstract
Fungi have the ability to degrade xylan as the major component of plant cell wall hemicellulose. Fungi have evolved batteries of xylanolytic enzymes that concertedly act to depolymerise xylan backbones decorated with variable carbohydrate branches. As an alternative to acid extraction in industrial processes the combination of endo-1,4-β-xylanase and β-xylosidase can reduce xylan to xylose. However, unlike chemical extraction procedures enzyme systems can selectively hydrolyse α-L-arabinofuranosyl, 4-O-methyl-α-D-glucuronopyranosyl, acetyl and phenolic branches, and therefore have the potential to deconstruct hemicellulose whilst retaining desirable structural integrity and functionality. The sources, structures and catalytic activities of fungal xylanolytic enzymes are reviewed and discussed in the context of their biotechnological potential.
Citation
Kirikyali, N., & Connerton, I. F. (2015). Xylan degrading enzymes from fungal sources. Journal of Biocatalysis and Biotransformation, 4(1), Article 118. https://doi.org/10.4172/10.4172/jpe.1000118
Journal Article Type | Article |
---|---|
Publication Date | Apr 25, 2015 |
Deposit Date | Aug 28, 2015 |
Publicly Available Date | Aug 28, 2015 |
Journal | Journal of Proteomics & Enzymology |
Electronic ISSN | 2324-9099 |
Publisher | OMICS International |
Peer Reviewed | Peer Reviewed |
Volume | 4 |
Issue | 1 |
Article Number | 118 |
DOI | https://doi.org/10.4172/10.4172/jpe.1000118 |
Keywords | Hemicellulose, Xylan, B-xylosidase, Endo-xylanase, Xylose |
Public URL | https://nottingham-repository.worktribe.com/output/749041 |
Publisher URL | http://www.scitechnol.com/xylan-degrading-enzymes-from-fungal-sources-Qp7K.php?article_id=3172 |
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Copyright Statement
Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by/4.0
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