Anaeromyces robustus is an anaerobic rumen microorganism which can produce plant cell wall degrading enzymes. In this study, a new GH10 xylanase gene xylAr10 from A. robustus was identified, cloned and expressed in Pichia pastoris GS115. The recombinant protein ArXyn10 was characterized after being purified by Ni–NTA. The optimal pH and temperature of ArXyn10 was determined at 5.5 and 40 °C, respectively. ArXyn10 was stable at the pH range of 4.0–8.0, and could maintain high stability from 35 to 45 °C. The hydrolysis products released from beechwood xylan by ArXyn10 showed chromatographic mobility similar to xylobiose and xylotriose according to thin-layer chromatography analysis. It was shown that the addition of 7.5 mg of ArXyn10 in 100 g high-gluten wheat flour during bread making could increase the reducing sugar content by 10.80%, indicating that xylo-oligosaccharides were produced. With the addition of ArXyn10, the hardness and chewiness of the bread decreased and the quality was improved. The new discovered xylanase ArXyn10 have potential application prospect in bread making.

粗壮厌氧菌是一种能产生植物细胞壁降解酶的厌氧瘤胃微生物。在这项研究中，来自A. robustus的一个新的 GH10 木聚糖酶基因xylAr10在毕赤酵母中被鉴定、克隆和表达。GS115。重组蛋白 ArXyn10 经 Ni-NTA 纯化后表征。ArXyn10 的最佳 pH 值和温度分别确定为 5.5 和 40 °C。ArXyn10 在 4.0–8.0 的 pH 范围内稳定，在 35 至 45 °C 范围内保持高稳定性。根据薄层色谱分析，ArXyn10 从山毛榉木聚糖中释放的水解产物显示出与木二糖和木三糖相似的色谱迁移率。结果表明，在面包制作过程中，在 100 g 高筋小麦粉中添加 7.5 mg ArXyn10 可使还原糖含量增加 10.80%，表明产生了低聚木糖。加入ArXyn10后，面包的硬度和咀嚼性降低，质量有所提高。