Deciphering the role of exposed surface residues in protein stability

• Author(s): Pacheco, Ana Margarida ; Barroca, Mário Jorge Faria ; Oliveira, Bruno ; Veloso, Paulo ; Santos, Gustavo ; Collins, Tony
• Date: 2017
• Persistent ID: https://hdl.handle.net/1822/46285
• Origin: RepositóriUM - Universidade do Minho
• Document Type: Other
• Language: English
• Contributor(s): Universidade do Minho

Description

[Excerpt] Xylanases (EC 3.2.1.8) are glycoside hydrolase enzymes which breakdown the β-1,4 linkages of xylan, one of the most abundant polysaccharide in the cell wall of plants. Xylanases are important industrial enzymes with application in the food, feed and industrial enzymes markets. pXyl is an industrially important psychrophilic family 8 xylanase which is already being commercialized worldwide for baking applications to improve the size, texture and shelf life of baking products. The commercial value of this enzyme is related to its high rate of activity, production of long chain xylo-oligomer products and resistance to xylanase inhibitors. Nevertheless, this enzyme is also characterised by a low stability and activity at acidic pHs which hinders its application in a number of industries. [...]