Arabinosidases

An alternative name for α-N-arabinofuranosidases (EC 3.2.1.55) — enzymes that clip terminal, non-reducing α-L-arabinofuranoside residues from arabinose-containing carbohydrates. They release arabinose from arabinans with (1,3)- and (1,5)-linkages, from arabinoxylans and from arabinogalactans, dismantling the branched decorations of plant cell walls. Winemakers value them for liberating bound aroma compounds and reducing hazes; juice processors use them to improve clarity and yield. They work alongside xylanases and pectinases in enzyme cocktails that deconstruct plant biomass — in foods, in animal feed, and in biorefineries.