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Literature summary for 3.2.1.8 extracted from

  • Peng, Z.; Jin, Y.; Du, J.
    Enzymatic properties of endo-1,4-beta-xylanase from wheat malt (2019), Protein Pept. Lett., 26, 332-338 .
    View publication on PubMed
Search for more literature for 3.2.1.8

Organism

Organism UniProt Comment Textmining
Triticum aestivum Q9XGT8
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-

Source Tissue

Source Tissue Comment Organism Textmining
germinated grain
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 Triticum aestivum
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Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
additional information the endo-1,4-beta-xylanase activity is determined according to the colorimetric method of Biely using 4-O-methyl-D-glucurono-D-xylan as substrate and Remazol Brilliant Blue R dye Triticum aestivum ?
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 ?

Synonyms

Synonyms Comment Organism
Wxl1
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 Triticum aestivum

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
40
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-
 Triticum aestivum

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
5.5
-
-
 Triticum aestivum

General Information

General Information Comment Organism
physiological function endo-1,4-beta-xylanase is the most important arabinoxylan (AX) degrading enzyme, which cleaves the beta-xylosidic bond between two D-xylopyranosyl residues linked in beta-(1,4). Arabinoxylan (AX) is the main non-starch polysaccharide in wheat. Wheat malts are traditional raw materials for beer brewing. AX is divided into water-soluble arabinoxylan (WEAX) and water-insoluble arabinoxylan (WUAX). In the mashing stage of beer production, WUAX in malt is degraded by arabinoxylanase to WEAX, which is further degraded to smaller molecules and retained in the final beer Triticum aestivum