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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