Cereal acetyl and feruloyl esterases: Role in cell wall degradation-An overview.

Madhavi Latha, G. and Muralikrishna, G. (2018) Cereal acetyl and feruloyl esterases: Role in cell wall degradation-An overview. Trends in Carbohydrate Research, 10 (4). pp. 51-66.

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Abstract

Acetic acid esterase (AAE) (EC 3.1.1.6) and ferulic acid esterase (FAE) (EC 3.1.1.73) in generalare known to cleave the acetyl groups substituted at O-2/O-3 of the xylan backbone and feruloyl groups substituted at 5'-OH group ofarabinosyl residues, respectively of arabinoxylans.These enzymes acts in synergy with the major xylan degrading enzymes and helps in efficient degradation of arabinoxylans. In addition, they play an important role in modulating the functional properties of cereal arabinoxylans such as viscosity, foam stabilization and gelling. Till date the literature available on these enzymes was restricted to microbial source and very limited studies were reported pertaining to cereal sources. This might be because of low yield and complexity in purification and recovery of these enzymes from cereals. The present review provides an insight on the isolation, purification, characterization and significance of these cereal AAEs and FAEs in food industry.

Item Type:	Article
Uncontrolled Keywords:	Acetic acid esterase, food industry, ferulic acid esterase
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 07 Enzyme Biochemistry
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 Jan 2023 06:54
Last Modified:	25 Jan 2023 06:54
URI:	http://ir.cftri.res.in/id/eprint/15887

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