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Effects of Xylanase and Peroxidase on Soluble and Insoluble Arabinoxylans in Wheat Bread Dough
Author(s) -
Hilhorst R.,
Gruppen H.,
Orsel R.,
Laane C.,
Schols H.A.,
Voragen A.G.J.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb10626.x
Subject(s) - arabinoxylan , xylanase , chemistry , peroxidase , ferulic acid , cell wall , food science , straw , biochemistry , gluten , coumaric acid , enzyme , inorganic chemistry
ABSTRACT: Bread doughs supplemented with xylanase and xylanase plus peroxidase were fractionated into 4 insoluble and 3 soluble fractions. Chemical analysis and high‐performance size‐exclusion chromatography analysis of apparent molecular weight distribution indicated that xylanase acts on both cold‐water‐extractable arabinoxylans and on those that can be solubilized from cell wall fragments by hot water extraction. Peroxidase action increased the amount of insoluble small cell wall fragments, notably the amount of protein and arabinoxylan. Arabinoxylans were retained in the small cell wall fragments because cross‐linking of arabinoxylans through ferulic acid residues to other arabinoxylans rendered them insoluble. Peroxidase did not affect the composition of gluten, nor was evidence obtained for peroxidase‐catalyzed cross‐linking of arabinoxylans to protein in the gluten and other fractions.