Chapter 11 - Endo-arabinase: Source and application

Abstract

Arabinase or arabinanase (EC 3.2.1.99) is a class of arabinohydrolases group of enzymes belonging to the family of Carbohydrate Active Enzymes that hydrolyzes the endo (1→5)-α-arabinofuranosidic linkages of the arabinase polysaccharides present in the hemicellulose portion of the plant biomass. It belongs to pectinase enzymes that target the l-arabinans present as a major pectin polysaccharide in the cell walls of higher plant species. In the CAZy database, arabinase is classified under the GH family 43 along with other hemicellulases such as β-d-xylosidase and α-l-arabinofuranosidase. The enzyme is produced by the various groups of microorganisms; however, the fungi belonging to the Aspergillus are used in the commercial production. Based on the source organism, the arabinase can show stability over a wide range of pH and temperature. In the industries, arabinase finds its application in food processing industries for the production of fruit and vegetable juices along with the preparation of alcoholic beverages, especially for improving press yield and removal of haze. After undergoing a safety assessment, this group of enzymes have been used for human consumption and are also used for research on plant biochemistry, nutritional medicine, organic synthesis, etc.