Characterization of water and alkali extractable arabinoxylan from wheat and rye under standardized conditions

Buksa, Krzysztof; Praznik, Werner; Loeppert, Renate; Nowotna, A.

doi:10.1007/s13197-015-2135-2

Cited by 45 publications

(28 citation statements)

References 19 publications

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“…In such a dough yeast fermentation was hampered (Brandt & Ganzle, 2015), ethanol content was low (Table 1), and the content of sugars was higher than in other samples. In the present study, the effect of both arabinose and xylose was comparable, which seems to be in contradiction with the literature (Gobbetti et al, 2000), but it could be explained by known difficulties during degradation of AX molecules to monosaccharides by endo‐xylanases (Buksa, Praznik, Loeppert, & Nowotna, 2016).…”

Section: Resultscontrasting

confidence: 99%

Effect of pentoses, hexoses, and hydrolyzed arabinoxylan on the most abundant sugar, organic acid, and alcohol contents during rye sourdough bread production

Buksa

2020

Cereal Chem

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Background and objectives Based on the available literature, there are indications that the sugar composition present in rye flour, including pentoses present in arabinoxylan (AX), may have a significant impact on the relative proportions of fermentation products. The purpose of the study was to examine the changes in content of the most abundant sugars, organic acids, and alcohols caused by the addition of hexoses, pentoses, or hydrolyzed AX to rye flour at the beginning of the sourdough fermentation process. Findings The HPLC procedures revealed that during rye sourdough fermentation, 1% of added pentoses act differently compared to hexoses. Available pentose residues in flour used for sourdough preparation caused higher acidification of dough, higher acetic acid biosynthesis, and a favorable ratio of lactic acid to acetic acid content. Conclusions In order to provide appropriate amounts of arabinose and xylose residues in rye flour, AX could be used as a source of pentoses. However, in this case appropriate xylanase activity during sourdough fermentation must be provided. Significance and novelty For the first time, the changes in fermentation products were investigated under standardized conditions during the rye sourdough bread production process in sourdough, dough after final fermentation, and baked bread. This research revealed the influence of AX and xylanases on bread flavor during rye sourdough bread production.

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Section: Resultscontrasting

confidence: 99%

Effect of pentoses, hexoses, and hydrolyzed arabinoxylan on the most abundant sugar, organic acid, and alcohol contents during rye sourdough bread production

Buksa

2020

Cereal Chem

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“…A similar relationship between WSP and WA was found by other authors [27]. A study conducted by Buksa et al [31,32] revealed that the ability of water soluble pentosans to bind water was significantly influenced, not only by their content, but also by their molecular mass. An increase in the mass of WSP cause an increase in flour water absorption.…”

Section: Resultssupporting

confidence: 82%

Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour

Stepniewska

Hassoon

Szafrańska

et al. 2019

Foods

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The aim of this study was to evaluate the baking value of rye flours from industrial mills and to indicate which rye flour quality parameters are the most important predictors of wholemeal rye bread quality for commercially milled rye grains. Ten wholemeal rye flours, which were characterized by ash content ranging from 1.43% to 2.42% d.m. (dry mass), were used for the study. The parameters that characterize the flour properties and the baking test were assessed. The study revealed that for the analyzed commercial rye flours, the falling number test and the amylograph properties are insufficient parameters for predicting the quality of wholemeal rye bread. The manufacture of good quality wholemeal bread requires the use of rye flour with superior quality, such as fine granulation, low protein content, low total and insoluble pentosans content, and, in particular, a high percentage of water-soluble pentosans content. Breads with a higher volume were obtained from rye flours that were generally characterized by lower protein content, lower total and insoluble pentosans content, and higher water-soluble pentosans content. Flour granulation and the percentage of water-soluble pentosans content especially, had a significant impact on bread’s hardness of crumb and the hardness of crumb’s increase during bread storage.

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“…As a result, the hydrothermally extracted arabinoxylans were found to have a lower MW compared to the alkaline/hydrogen peroxide extract. Similar results were reported previously by Buksa et al [34]. Since the MW of the extracts obtained at 160 • C and with alkaline/hydrogen peroxide were below 100,000 g/mol, they should be considered as low MW-AX [15].…”

Section: Molecular Mass (Mw) Of Extracted Arabinoxylanssupporting

confidence: 90%

Comparison of Alkaline/Oxidative and Hydrothermal Extraction of Wheat Bran Arabinoxylans

Schmidt

Wiege

Hollmann

2021

Foods

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The bran accounts for approximately 25% of the wheat kernel but is currently only a by-product, used as animal feed. However, due to its high arabinoxylan content it could be a valuable raw material for food production. Arabinoxylans cannot be digested in the human intestine but are intensely studied for their health-beneficial properties. These include glycemic control by formation of a highly viscous gel in the intestine, and hence delaying starch digestion, alongside an increase in short chain fatty acids. To apply sufficient amounts of arabinoxylan for health-beneficial effects, extraction and concentration is required. Alkaline/oxidative conditions are commonly used, but for potential food applications more cost-efficient methods, without hazardous chemicals, are required. Therefore, this study aimed to optimize the conditions for hydrothermal extraction (extraction time and temperature) at laboratory-scale and to compare the results to an established alkaline/oxidative method. The resulting extracts were characterized for yield, purity, arabinoxylan molecular mass, arabinose/xylose ratio, and viscosity to evaluate the quality of the method. For the hydrothermal extraction, an extraction time of 1 h at 160 °C and 6.5 bar gave the best results. However, even these optimized conditions resulted in lower extract purity and severely degraded arabinoxylans. Although further optimization of the hydrothermal process is required, the present work builds an important foundation for the development of an industrial hydrothermal extraction method.

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Characterization of water and alkali extractable arabinoxylan from wheat and rye under standardized conditions

Cited by 45 publications

References 19 publications

Effect of pentoses, hexoses, and hydrolyzed arabinoxylan on the most abundant sugar, organic acid, and alcohol contents during rye sourdough bread production

Effect of pentoses, hexoses, and hydrolyzed arabinoxylan on the most abundant sugar, organic acid, and alcohol contents during rye sourdough bread production

Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour

Comparison of Alkaline/Oxidative and Hydrothermal Extraction of Wheat Bran Arabinoxylans

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