The Effect of Xylanase on the Buckwheat Starch Hydrolysis

Abstract

With the growing demand for alternative dairy products, there is growing interest in plant-based fermented foods. The plant base should be a favorable environment for lactic acid bacteria, that is, contain easily digestible carbohydrates. Therefore, a necessary stage in the production of a fermented product from plant materials is the preliminary hydrolysis of starch. When obtaining a base from buckwheat flour, an increased viscosity of the mixture of flour and water is observed. Non-starchy polysaccharides (hemicellulose and cellulose) increase the viscosity of the product. Xylanase enzymes can be used to hydrolyze non-starch carbohydrates. In the experiment, the xylanase enzyme in various doses was added to a mixture of buckwheat flour and water at 40 °C. The amylolytic enzyme was simultaneously added. The sample without xylanase was the control. Studies have shown that the introduction of xylanase into a mixture of buckwheat flour and water leads to a decrease in the viscosity of the mixture compared to the control by 38.21% and 25.69%, depending on the amount of xylanase. The xylanase enzyme can be used to lower the initial viscosity of the mixture and to maximize the efficiency of the buckwheat starch hydrolysis process.