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In Situ Production of Prebiotic AXOS by Hyperthermophilic Xylanase B from Thermotoga maritima in High‐Quality Bread
Author(s) -
Dornez Emmie,
Verjans Priscilla,
Broekaert Willem F.,
Cappuyns Astrid M.,
Van Impe Jan F.,
Arnaut Filip,
Delcour Jan A.,
Courtin Christophe M.
Publication year - 2011
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-11-10-0162
Subject(s) - arabinoxylan , chemistry , food science , xylanase , prebiotic , thermotoga maritima , fermentation , hydrolysis , bacillus subtilis , xylose , arabinose , bacteria , biochemistry , enzyme , escherichia coli , biology , genetics , gene
In situ enrichment of bread with arabinoxylan‐oligosaccharides (AXOS) through enzymic degradation of wheat flour arabinoxylan (AX) by the hyperthermophilic xylanase B from Thermotoga maritima (rXTMB) was studied. The xylanolytic activity of rXTMB during breadmaking was essentially restricted to the baking phase. This prevented problems with dough processability and bread quality that generally are associated with thorough hydrolysis of the flour AX during dough mixing and fermentation. rXTMB action did not affect loaf volume. Bread with a dry matter AXOS content of 1.5% was obtained. Further increase in bread AXOS levels was achieved by combining rXTMB with xylanases from Pseudoalteromonas haloplanktis or Bacillus subtilis . Remarkably, such a combination synergistically increased the specific bread loaf volume. Assuming an average daily consumption of 180 g of fresh bread, the bread AXOS levels suffice to provide a substantial part of the AXOS intake leading to desired physiological effects in humans.