Ksilanaze i njihova primjena u pekarskoj industriji

Xylan is the second most abundant polysaccharide and a major component of plant cell wall. Cereal xylans contain large quantities of L-arabinose and are therefore, often referred to as arabinoxylans. Xylanases are hydrolytic enzymes, which randomly cleave the β-1,4 backbone of this complex plant cell wall polysaccharide. Different species of Aspergillus and Trichoderma produce these enzymes. Xylanases are of great value in baking as they have been found to improve the bread volume, crumb structure and reduce stickiness. When xylanases are used at optimum levels, they play a significant role in increasing shelf life of bread and reduce bread staling. There is an increasing trend in baking industry towards the application of xylanases in bread production. This review discusses the application of xylanase in the bakery industry, alone and in combination with other enzymes when it shows synergism in the action with them.Ksilan je drugi najčešći polisaharid i glavni sastojak stanične stijenke biljaka. Ksilani žitarica sadržavaju veliku količinu L-arabinoze i stoga ih često nazivaju arabinoksilanima. Ksilanaze su hidrolitički enzimi koji nasumce cijepaju β-1,4 vezu tih složenih polisaharida. Proizvode ih različite vrste plijesni rodova Aspergillus i Trichoderma. Vrlo su važne u pekarstvu jer povećavaju obujam kruha, poboljšavaju strukturu mrvica te smanjuju ljepljivost. Dodatkom optimalne količine ksilanaza povećava se trajnost i smanjuje starenje kruha, pa se u pekarskoj industriji sve više koriste. U ovom se revijalnom radu raspravlja o njihovoj mogućoj primjeni te kombiniranoj primjeni ksilanaza i drugih enzima sa sinergijskim djelovanjem