Advances of microbial xylanases in the application of flour industries: A comprehensive review

Microbial xylanase has a wide range of applications, and many researchers favoring its utilization as an alternative to improve flour products. Wheat flour is the main raw material of flour products, although the content of arabinoxylan is not high in flour products, but it has a great influence on the quality of flour products, microbial xylanase can act on wheat arabinoxylan, so as to play the role of flour product improvement. This review carries out a description of the research progress on the application of xylanases in flour products in terms of xylanase properties, different families of xylanases and improvement mechanisms of xylanases in flour products. According to the properties of various microbial sources of xylanases, the suitable xylanase can be added to flour products, and the effect of xylanase towards wheat arabinoxylan in flour can be used to improve the quality of flour products. The molecular modification based on the properties of xylanase and the crystal structure of different families of xylanase and their substrate specificity toward wheat arabinoxylan are discussed. The article reviews the information about microbial xylanases in order to achieve better results in flour products and to provide a theoretical basis for their industrial application. [Display omitted] •The majority of xylanases have been discovered and characterized from microorganism.•Microbial xylanases have a wide application in different food industries, including flour, brewing and production of XOSs.•The substrate specificity and thermostability of xylanase contribute to its utilization in flour-based products.•GH 5, 10, 11 family xylanases specifically recognize arabinoxylan side chains.•The baking properties of flour products can be improved by addition of microbial xylanase for eliminating or altering AX.