Title : Characterization of a novel multifunctional beta-glucosidase\/xylanase\/feruloyl esterase and its effects on improving the quality of Longjing tea - Wang_2024_Food.Chem_453_139637 |
Author(s) : Wang H , Qi X , Gao S , Kan G , Damdindorj L , An Y , Lu F |
Ref : Food Chem , 453 :139637 , 2024 |
Abstract :
Herein, a novel multifunctional enzyme beta-glucosidase/xylanase/feruloyl esterase (GXF) was constructed by fusion of beta-glucosidase and bifunctional xylanase/feruloyl esterase. The activities of beta-glucosidase, xylanase, feruloyl esterase and acetyl xylan esterase displayed by GXF were 67.18 %, 49.54 %, 38.92 % and 23.54 %, respectively, higher than that of the corresponding single functional enzymes. Moreover, the GXF performed better in enhancing aroma and quality of Longjing tea than the single functional enzymes and their mixtures. After treatment with GXF, the grassy and floral odors of tea infusion were significantly improved. Moreover, GXF treatment could improve concentrations of flavonoid aglycones of myricetin, kaempferol and quercetin by 68.1-, 81.42- and 77.39-fold, respectively. In addition, GXF could accelerate the release of reducing sugars, ferulic acid and xylo-oligosaccharides by 9.48-, 8.25- and 4.11-fold, respectively. This multifunctional enzyme may have potential applications in other fields such as food production and biomass degradation. |
PubMedSearch : Wang_2024_Food.Chem_453_139637 |
PubMedID: 38781897 |
Gene_locus related to this paper: preru-c0ljn0 |
Gene_locus | preru-c0ljn0 |
Wang H, Qi X, Gao S, Kan G, Damdindorj L, An Y, Lu F (2024)
Characterization of a novel multifunctional beta-glucosidase\/xylanase\/feruloyl esterase and its effects on improving the quality of Longjing tea
Food Chem
453 :139637
Wang H, Qi X, Gao S, Kan G, Damdindorj L, An Y, Lu F (2024)
Food Chem
453 :139637