Fungal xylanases: use of wheat bran in fermentative processes and baking
DOI:
https://doi.org/10.18593/eba.v19i2.21819Keywords:
Enzymatic production, Microbial enzymes, Fermentative processesAbstract
Wheat bran (FT), a lignocellulose-rich byproduct obtained from the milling of wheat grains, can be used for the development of high value-added products. Therefore, this literature review addresses the use of WB to obtain fungal xylanases by Submerged Fermentation (SF) and Solid State Fermentation (SSF), and discusses the role of these enzymes in improving the quality of bread production. For this, a bibliographic survey was performed in several databases. The studies analyzed proved the efficiency of WB as substrate for xylanase production, but the high enzymatic activities were dependent on fermentative conditions. FES, at relatively acidic pH, was more promising to obtain the enzyme. Xylanase can be applied in the bakery sector for the hydrolysis of xylans (which prevent the development of gluten formation), enabling an easy-to-handle mass with better oven-spring and specific volume, and regular crumb structure.
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