Bakeries all over the world use enzyme studied in Portugal

Bakeries all over the world use enzyme studied in Portugal

It helps to strengthen the bread dough, manking it bigger and softer for longer. It is called xylanase and is an enzyme that comes from a bacterium found in Antarctica.

It was studied by Tony Collins, a researcher at the University of Minho, and is currently being used by bakeries around the world. “This xylanase began to be used four years ago, but only now began to be sold worldwide,” said the researcher at the Center for Molecular and Environmental Biology at UMinho’s School of Sciences. According to Tony Collins, this is an example of a “full study,” from “sampling the south pole [with a scientific exploration of Antarctica] to the application in the manufacture of products we consume regularly.” Two international patents have resulted from the work in the laboratory, translated into a product commercialized worldwide by the Belgian company Puratos.



Padarias de todo o mundo usam enzima estudada em Portugal – Diário de Notícias, February 16 2017


More from Tony Collins:

Extremophiles, life on the edge.

Tony Collins, FCT researcher at the CBMA, Centre of Molecular and Environmental Biology, speaks about his work with extremophiles, organisms living in extreme conditions and mainly those from cold environments, on the Antena 1 radio show  ‘Ponto de Partida’.

The researcher, who made two expeditions to Antarctica, studies how these organisms adapt to adverse conditions and applies this knowledge to the development of proteins with application in industrial processes.

See more at (Antena 1) »»