XYLANASES AND THEIR APPLICATIONS IN THE BAKING INDUSTRY Unveiling the Science Behind Better Bread Introduction ■ Brief on the importance of enzymes in industrial applications. ■ Significance of xylanases in the baking industry. ■ Xylanases are known to increase bread volume, strengthen crumb structure, and reduce stickiness (Butt et al., 2007) Xylanases; Source: Therascience Objectives ■ To understand the biochemistry of xylanases. ■ To explore the various applications of xylanases in the baking industry. ■ To examine the benefits and limitations. What are Xylanases? ■ Definition: Enzymes that break down xylan, a complex polysaccharide. ■ Biochemical properties according to Cunha et al. (2018): – Optimal pH: 6.0 – Optimal temperature: 75 °C – and Optimal Km: 12.38 mg/mL – and Vmax: 13.68 μmol min/mg Xylanase action; Source: ScienceDirect Types of Xylanases ■ Endo-xylanases: Break internal bonds, creating smaller xylan fragments. ■ Exo-xylanases: Act on the ends of the xylan chains, releasing xylose or xylobiose. (McKee et al., 2012) Mechanism of Action ■ Hydrolysis of xylan to xylooligosaccharides and xylose. ■ Role in dough preparation: Improved water absorption, dough handling, and extensibility. (Cunha et a., 2018) (Bhardwaj et al., 2019) Applications in Baking ■ Dough improvement: Enhanced dough stability and machinability. ■ Bread texture and volume: Contribution to softer crumb and higher loaf volume. ■ Shelf life extension: Delay in staling. (Butt et al., 2008) Case Study #1 ■ Real-world examples of xylanase use: – Optimized Xylanase production (Sunkar et al., 2020) Case Study #2 ■ Real-world examples of xylanase use in industrial baking. – Selectivity on gluten-starch separation/Different xylanase extracts – – – – XAA enhances gluten aggregation; XBS hinders it. Low-dosage mix of XAA and XBS similar to control. High-dosage mix outperforms XAA alone. Timing and specificity of xylanase crucial for product quality. (Frederix et al., 2003) Benefits ■ Economic advantages: Cost savings in raw materials and energy. ■ Environmental sustainability: Reduced waste and lower energy consumption. ■ Nutritional enhancements: Increased soluble fiber content. (Kulkarni et al., 1999) Additional Examples of Xylanase Benefits (Bhardwak et al., 2019) Limitations and Concerns ■ Potential allergenicity: Risk of allergic reactions (Baker’s Asthma – Merget et al., 2001) ■ Stability and storage issues: Sensitivity to temperature and pH variations. Regulatory Aspects ■ FDA regulations: Generally Recognized as Safe (GRAS) status. ■ EU guidelines: Approved as a food additive. Future Perspectives ■ Advances in enzyme technology: Improved stability and specificity. ■ Potential new applications: Functional foods, waste reduction. Conclusion ■ Summary of key points: Biochemistry, applications, benefits, limitations. ■ Call to action: Encourage further research and adoption. References Bhardwaj, N., Kumar, B., & Verma, P. (2019). A detailed overview of xylanases: An emerging biomolecule for current and future prospective. Bioresour. Bioprocess., 6(40). https://doi.org/10.1186/s40643-019-0276-2 Butt, M. S., Tahir-Nadeem, M., Ahmad, Z., & Sultan, M. T. (2008). Xylanases and their applications in the baking industry. Food Technol. Biotechnol., 46, 22–31. Cunha, C. C., Gama, A. R., Cintra, L. C., Bataus, L. A. M., & Ulhoa, C. J. (2018). Improvement of bread making quality by supplementation with a recombinant xylanase produced by Pichia pastoris. PloS One, 13(2), e0192996. https://doi.org/10.1371/journal.pone.0192996 Frederix, S. A., Courtin, C. M., & Delcour, J. A. (2003). Impact of xylanases with different substrate selectivity on gluten-starch separation of wheat flour. Journal of Agricultural and Food Chemistry, 51(25), 7338–7345. https://doi.org/10.1021/jf0345393 Kulkarni, N., Shendye, A., & Rao, M. (1999). Molecular and biotechnological aspects of xylanases. FEMS Microbiology Reviews, 23(4), 411–456. https://doi.org/10.1111/j.1574-6976.1999.tb00407.x McKee, L. S., Peña, M. J., Rogowski, A., Jackson, A., Lewis, R. J., York, W. S., Krogh, K. B., Viksø-Nielsen, A., Skjøt, M., Gilbert, H. J., & Marles-Wright, J. (2012). Introducing endo-xylanase activity into an exo-acting arabinofuranosidase that targets side chains. Proceedings of the National Academy of Sciences of the United States of America, 109(17), 6537–6542. https://doi.org/10.1073/pnas.1117686109 Merget, R., Sander, I., Raulf-Heimsoth, M., & Baur, X. (2001). Baker’s asthma due to xylanase and cellulase without sensitization to alphaamylase and only weak sensitization to flour. International Archives of Allergy and Immunology, 124(4), 502–505. https://doi.org/10.1159/000053786 FDSCI 850 Food Science Graduate Seminar Seminar Outline As you develop your presentation this semester, in addition to conveying your own personal knowledge and/or professional experience about the topic you’ve selected, you will also gather, synthesize, and incorporate information from relevant peer-reviewed scientific literature related to the topic. This assignment provides you the opportunity to describe the scope of information you plan to address in your presentation by creating an outline that conveys key points you aim to discuss and connects those points to the relevant literature you’ve gathered thus far. Assignment Instructions: Prepare and submit an outline of your seminar presentation that includes the following elements. 1. Title of Seminar. List the specific title you plan to use for your presentation; the title should be concise, but also sufficiently descriptive. 2. Statement of Purpose and Overview. In a short paragraph (about 80-100 words) briefly describe the purpose (i.e., objective/goal) of your seminar and provide a narrative overview of the scope and nature of content you plan to address (that is, briefly describe what you plan to talk about). Include an explanation of how or why this topic/information is relevant to food scientists. 3. Outline of Key Points and Data/Supporting Evidence. Prepare an outline that reflects the range of information and key points you will present, beginning with the introduction/background and ending with any concluding statements. This outline should be robust, substantial, and detailed (reflecting a comprehensive summary of material you plan to discuss). a. Include at least 4-6 key points that you will address within the “body” of the presentation (i.e., “body” = content other than intro and conclusion). Identify main points and sub-points, as necessary. b. Specify any tables, figures, or other data or research findings that you plan to include in your seminar (e.g., Table X from Nutsch et al., 2023; or Figure 3 from Smith et al., 2022; etc.). c. For each key point listed in your outline, indicate (via in-text citation in APA style) which of your reference(s) provides supporting information for that point. 4. List of References. Provide a complete list of references you plan to use, formatted as an end-reference list in APA style. Refer to the “Seminar” assignment instructions for the minimum number of references required. FDSCI 850 | Food Science Graduate Seminar Seminar Outline
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