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The rǒle of wheat flour pentosans in baking. III —Enzymic degradation of pentosan fractions
Author(s) -
Wrench Pamela M.
Publication year - 1965
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740160108
Subject(s) - chemistry , xylose , food science , enzyme , arabinose , biochemistry , sugar , wheat flour , fermentation
Enzymes in snail digestive juice degrade two of the five fractions obtained when flour pentosans are chromatographed on DEAE, cellulose. These fractions are both glycoproteins containing arabinose and galactose and one also contains xylose. Solutions of the latter fraction gel on the addition of oxidising agents, but this ability is lost after incubation with snail juice enzymes. Loaves baked from doughs in which the pentosans have been degraded by snail juice enzymes are inferior in volume, but this effect is not observed in the presence of oxidising agents. The effect of oxidising agents, however, does not appear to be directly related to that of the pentosans.