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Applicability of Fungal Xylanases in Food Biotechnology

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Fungi and Fungal Products in Human Welfare and Biotechnology

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Abstract

The purpose of food processing is to produce better-quality foods having good organoleptic properties. For centuries, enzymes have been in use for food processing. In the last three decades, xylan-hydrolyzing enzymes have been explored for their utility in food processing industries. Xylanases find applications in the bioconversion of lignocellulosics, fruit juice extraction and clarification, extraction of edible oils, saccharifying agro-residues, improving the quality of bread, and wine making. The use of xylanases in generating xylooligosaccharides (XOs) as prebiotics, which are known to modulate the gut microbiota, received significant attention in the recent years. The discovery of several microbial xylanases has enriched the CAZy database that accounts for more than 5000 different GH-10 and GH-11 xylanases from prokaryotic as well as eukaryotic microbes. This review focuses on the applications of microbial xylanases in food processing industries.

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Acknowledgments

One of us (TS) thanks University Grants Commission and Indo-US Science & Technology Forum, New Delhi, for partial financial assistance while writing this review.

Conflict of Interest

The authors do not have any conflicting, competing and financial interests.

Author Contributions

TS planned the structure and outlines of the review and corrected the manuscript. RK and DV together assembled the contents to give a shape to the review. SS read and made valuable suggestions.

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Authors and Affiliations

  1. Division of Biological Sciences and Engineering, Netaji Subhash Institute of Technology, Faculty of Technology, University of Delhi, New Delhi, India

    Ravi Kumar, Shilpa Sharma & T. Satyanarayana

  2. Department of Environmental Microbiology, Babasaheb Bhimrao Ambedkar University, Lucknow, India

    Digvijay Verma

  3. Department of Biological Sciences and Engineering, Netaji Subhash University of Technology, New Delhi, India

    Shilpa Sharma & T. Satyanarayana

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  1. Ravi Kumar
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  2. Digvijay Verma
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  3. Shilpa Sharma
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  4. T. Satyanarayana
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Editors and Affiliations

  1. Division of Biological Science & Engineering, Netaji Subhas University of Technology, New Delhi, Delhi, India

    Tulasi Satyanarayana

  2. R & D Division, Greenvention Biotech Pvt. Ltd., Uruli-Kanchan, Pune, Maharashtra, India

    Sunil Kumar Deshmukh

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Kumar, R., Verma, D., Sharma, S., Satyanarayana, T. (2023). Applicability of Fungal Xylanases in Food Biotechnology. In: Satyanarayana, T., Deshmukh, S.K. (eds) Fungi and Fungal Products in Human Welfare and Biotechnology. Springer, Singapore. https://doi.org/10.1007/978-981-19-8853-0_16

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