Evidence that pentosans and xylanase affect the re-agglomeration of the gluten network

M. Wang, T. van Vliet, R.J. Hamer

Research output: Contribution to journalArticleAcademicpeer-review

45 Citations (Scopus)

Abstract

In the gluten-starch separation process gluten is formed first as a result of breakdown of the gliadin-glutelin structures during mixing followed by their re-agglomeration. To date the effect of pentosans and enzymes have not been studied separately. A simple modification of TNO Glutomatic system enables pentosans, enzymes, and other materials to be added after the mixing step allowing the effect of these additives to be studied separately. Using this technique, we observed that re-aggregation of gluten proteins starts immediately after the first mixing step during the dough dilution phase. Xylanase addition prior to dough mixing can lead to 'overdose effects' but these were not observed when xylanase was added later during the re-agglomeration phase. We were able to distinguish between physical and chemical effects of pentosans on gluten formation. The effect of water-extractable pentosans is only partly related to its viscosity, a ferulic acid (FA) related reaction is more important. Pentosans affect the affect the agglomeration by increasing the size of the glutenin macropolymer particles. When the water-extractable pentosan effect is prevented by xylanase or FA addition, aggregation during dilution is more extensive and the glutenin macropolymer has a lower average particle size with a resulting difference in gluten rheology.
Original languageEnglish
Pages (from-to)341-349
JournalJournal of Cereal Science
Volume39
Issue number3
DOIs
Publication statusPublished - 2004

Keywords

  • water-soluble pentosans
  • oxidative cross-linking
  • bread-making quality
  • wheat-flour
  • feruloylated arabinoxylans
  • nonstarch polysaccharides
  • extractable pentosans
  • unextractable solids
  • gelling capacity
  • dough properties

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