Effects of Xylanase and peroxidase on soluble and insoluble arabinoxylans in wheat bread dough

R. Hilhorst, H. Gruppen, R. Orsel, C. Laane, H.A. Schols, A.G.J. Voragen

Research output: Contribution to journalArticleAcademicpeer-review

26 Citations (Scopus)

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.
Original languageEnglish
Pages (from-to)497-506
JournalJournal of Food Science
Volume67
DOIs
Publication statusPublished - 2002

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