Solubilisation and Changes in Molecular Weight Distribution of Arabinoxylans and Protein in Wheat Flours During Bread-Making, and the Effects of Endogenous Arabinoxylan Hydrolysing Enzymes

• Published in: Journal of cereal science Vol. 26; no. 1; pp. 55 - 66
• Main Authors: Cleemput, G., Booij, C., Hessing, M., Gruppen, H., Delcour, J.A.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.07.1997; Elsevier
• Subjects: arabinoxylan; arabinoxylan associated protein; arabinoxylan hydrolysing enzymes; Biological and medical sciences; bread-making; breadmaking; breads; Cereal and baking product industries; chemical composition; dough; enzyme activity; Food Chemistry and Microbiology; Food industries; Fundamental and applied biological sciences. Psychology; hemicellulose; hydrolysis; Levensmiddelenchemie en -microbiologie; molecular weight; O-glycoside hydrolases; pentosan; polysaccharides; protein content; solubility; VLAG; wheat flour; wheat protein; pentosan; wheat flour; hemicellulose; arabinoxylan hydrolysing enzymes; arabinoxylan; bread-making; Bread making; Hemicellulose; Enzyme; Fermentation; Solubilization; Cereal flour; Wheat flour; Pentosane; Enzymatic activity; Glycosidases; Hydrolases; Dough; Baking quality; Polysaccharide
• ISSN: 0733-5210; 1095-9963
• DOI: 10.1006/jcrs.1996.0099

The impact of endogenous non-starch polysaccharide hydrolysing enzymes on flour non-starch polysaccharides (NSP) was investigated. Straight dough bread-making experiments were performed with three flour samples (cvs. Skirlou, Estica and Soissons) varying in endogenous NSP hydrolysing enzyme activities and/or non-starch polysaccharide contents and structures. Part of the water-unextractable NSP became extractable during the mixing (7 to 12%) and baking (14 to 15%) phases. For all three flours, very low levels (0 to 5%) of water-unextractable NSP were solubilised during fermentation. Since two wheat flours with varying endogenous activities behaved similarly it is not clear whether this solubilisation was enzymic. Changes in molecular weight distribution of the arabinoxylans during fermentation can in part be ascribed to enzymic hydrolysis. Difficulties associated with the isolation of pure arabinoxylan from dough and bread samples suggest that other phenomena, such as interaction and association with proteins and/or other wheat components, are in play.