Improving the Quality of Wheat Flour Bread by a Thermophilic Xylanase with Ultra Activity and Stability Reconstructed by Ancestral Sequence and Computational-Aided Analysis

Xylanase is an essential component used to hydrolyze the xylan in wheat flour to enhance the quality of bread. Presently, cold-activated xylanase is popularly utilized to aid in the development of dough. In this study, ancestral sequence reconstruction and molecular docking of xylanase and wheat xyl...

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Bibliographic Details

Published in:	Molecules
Main Authors:	Guoshuai Hu, Xizhi Hong, Meixin Zhu, Lei Lei, Zhenggang Han, Yong Meng, Jiangke Yang
Format:	Article
Language:	English
Published:	MDPI AG 2024-04-01
Subjects:	thermophilic xylanase ancestral sequence reconstruction bread texture improved yeast fermentation
Online Access:	https://www.mdpi.com/1420-3049/29/8/1895