Endo-beta-1,4-xylanase inhibitor from wheat flour and it effect on different xylanases

摘要

Described is the use of an amino acid sequence shown as SEQ ID NO:5 to prepare a foodstuff, preferably wherein the foodstuff is a bakery product. AN endo-beta-1,4-xylanase inhibitor has a MWT of about 40kDA (as measured by MS or SDS page), a pI of about 8 to about 9.5 and comprises one or more of SEQ ID NOs:13-19. Also described are methods for identifying a bacterial xylanase and the preparation of dough using the inhibitors and xylanase. The amino acid sequences presented as SEQ ID NOs:7, 9 and 11 can be used to prepare a dough that is less sticky than a dough comprising a fungal xylanase.