Variability in the Structure of Rye Flour Alkali-Extractable Arabinoxylans

Verwimp, Tiny; Craeyveld, Valerie Van; Courtin, Christophe M.; Delcour, Jan A.

doi:10.1021/jf0623790

Cited by 31 publications

(17 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Trogh et al, 2004 used 80% ethanol whilst boiling to inactivate endogenous enzymes in European hull less barley flour, then precipitated WEAX using 65% ethanol. It should be noted that the values obtained by 1 H-NMR are averages across a presumed range of arabinoxylan fine structures as has been previously shown by selective precipitation of WEAX fractions (Cleemput et al, 1995;Trogh et al, 2004;Verwimp, Van Craeyveld, Courtin & Delcour, 2007). In summary, AX substitution patterns are characteristically different for the three cereals, but there is no apparent relationship between substitution patterns and extractability.…”

Section: Accepted Manuscriptmentioning

confidence: 58%

Characterisation of soluble and insoluble cell wall fractions from rye, wheat and hull-less barley endosperm flours

et al. 2014

View full text Add to dashboard Cite

Please cite this article as: Comino, P., Collins, H., Lahnstein, J., Beahan, C., Gidley, M.J, Characterisation of soluble and insoluble cell wall fractions from rye, wheat and hull-less barley endosperm flours, Food Hydrocolloids (2014), doi: 10.1016/j.foodhyd.2014.04.005. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

show abstract

Section: Accepted Manuscriptmentioning

confidence: 58%

Characterisation of soluble and insoluble cell wall fractions from rye, wheat and hull-less barley endosperm flours

et al. 2014

View full text Add to dashboard Cite

show abstract

“…The WEAX fractions possessed a high content of FA (Table 1) with high ester fixation in the samples. The content of FA in the AEAX fractions, however, was very low (Table 1) because of the strong alkali extraction hydrolyzing the ester linkages between FA and AX molecules (Verwimp et al 2007) and being responsible for the extensive loss of FA in the samples. FA causes cross-linking of AXs, which could be very important during preparation of the dough.…”

Section: Chemical Composition Of Weax and Aeax Fractionsmentioning

confidence: 99%

“…The number of ferulic acid (FA) molecules linked to wheat or rye AX depends on the location of the biopolymer in the grain (Migliori and Gabriele 2010) and is favored depending on isolation techniques. In alkali extracted AXs, the FA content is very low because of hydrolyzing ester linkages during the alkali treatment (Verwimp et al 2007).…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2016

View full text Add to dashboard Cite

Arabinoxylans (AXs) are an important component of wheat and rye dough. They bind water, contribute to the formation of viscous dough and improve the quality of bread. For the application of AX fractions in bread making process, it is useful to record a quality profile of wheat fractions compared to the quality profile of rye fractions under standardized conditions. In this work water and alkali extractable AX containing fractions, from wheat- and rye wholemeal, were extracted under standardized conditions and characterized. For analysis of composition, structural features, and molecular dimension a combination of chemical, physicochemical, enzymatic and chromatographic techniques was applied. The molar mass distributions obtained by means of an innovative colorimetric pentose detection in the eluted SEC fractions were comparable for all under standardized conditions extracted AXs. The determined molar masses of AXs extracted both from wheat- and from rye grain were close to 2.0 × 10(5) g/mol for water extractable AXs and 3.0 × 10(5) g/mol for alkali extractable AXs. Different susceptibility to endoxylanase treatment, having been observed as differences in the SEC profiles, may be evidence of structural differences between AXs depending on their origin. The viscosities of AX solutions were strongly influenced by their molar mass and structure; samples being less susceptible to endoxylanase provided solutions of higher viscosity.

show abstract

“…Xylanases also differ in substrate specificity or hydrolysis pattern. Because the presence of numerous substituents typically impedes the formation of enzyme-substrate intermediates (Kormelink and Voragen 1993;Vardakou et al 2004), most xylanases preferably hydrolyze unsubstituted xylose regions (Vardakou et al 2004;Verwimp et al 2007). Consequently, the susceptibility of AX toward xylanases varies strongly with the wheat bran tissues (Beaugrand et al 2004b).…”

mentioning

confidence: 99%

Wheat Bran AX Properties and Choice of Xylanase Affect Enzymic Production of Wheat Bran‐Derived Arabinoxylan‐Oligosaccharides

et al. 2010

Self Cite

View full text Add to dashboard Cite

Wheat bran‐derived arabinoxylan‐oligosaccharides (AXOS) recently have been shown to potentially exert prebiotic effects. In this study, 15 bran samples obtained by milling different wheat cultivars were treated with xylanases from Hypocrea jecorina (XHJ), Aspergillus aculeatus (XAA), and Pseudoalteromonas haloplanktis (XPH) to assess the effect of bran source and xylanase properties on the AXOS yield and structure. The total arabinoxylan (AX) extraction yield was higher with XHJ (8.2–10.7%) and XAA (8.2–10.8%) than with XPH (6.9–9.5%). Irrespective of the enzyme, a significant negative correlation was observed between extraction yield and arabinose to xylose (A/X) ratio of bran AX (r = –0.7), but not between yield and bran AX level. The A/X ratio of the extracted material was 0.27–0.34 for all bran samples and all enzymes, which combined with yield data and microscopic analysis, indicated primary hydrolysis of aleurone and nucellar epidermis AX. The average degree of polymerization (avDP) of the extracted AX was very low for all enzymes (2–3), owing to the release of high levels of monomeric arabinose and xylose. The release of these monosaccharides could be ascribed to 1) the activity of wheat bran‐associated enzymes (arabinofuranosidases and xylosidases); 2) the hydrolytic properties of the xylanases themselves; and 3) the presence of xylosidases as contaminations in enzyme preparation, in that order of importance. Heat treatment of bran before xylanase treatment significantly decreased the levels of monomeric arabinose and xylose in the extract, without affecting the extraction yield, resulting in a higher avDP of 3–7, thus yielding true AXOS. Overall, for AXOS production, wheat cultivars with a low bran A/X ratio of the AX are preferable as starting materials, and inactivation of bran‐associated enzymes before incubation is desirable. The XHJ xylanase was the best enzyme for wheat bran‐derived AXOS production.

show abstract

Variability in the Structure of Rye Flour Alkali-Extractable Arabinoxylans

Cited by 31 publications

References 21 publications

Characterisation of soluble and insoluble cell wall fractions from rye, wheat and hull-less barley endosperm flours

Characterisation of soluble and insoluble cell wall fractions from rye, wheat and hull-less barley endosperm flours

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

Wheat Bran AX Properties and Choice of Xylanase Affect Enzymic Production of Wheat Bran‐Derived Arabinoxylan‐Oligosaccharides

Contact Info

Product

Resources

About