数字农科院2.0

The Effect Of Pentosanase On T.he Solubilisation And Degradation O f Arabinoxylan Extracted From Whole And Refined Wheat Flour

文献类型： 外文期刊

作者： Yang, W; Jiang, ZJ; Liu, LY; Lin, YJ; Wang, L; Zhou, SM

作者机构：

关键词： Chinese steamed bread; WEAX; WUS; whole-wheat flour; refined wheat flour; pentosanase

期刊名称： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

ISSN： 0022-5142

年卷期： 2017 年 97 卷 3 期

页码：

收录情况： JCR（2021版）

摘要： BACKGROUND: The quality improvement capability of pentosanase (Pn) for whole-wheat Chinese steamed bread (CSB) is not as efficient as that for refined CSB. However, the underlying mechanism remains to be elucidated. In this work, water-extractable arabinoxylan(WEAX) and water-unextractable solids (WUS) were extracted from whole and refined wheat flour, and then treated with Pn under the conditions similar to CSB-making. Solubilisation and degradation of arabinoxylan (AX) caused by Pn treatment were determined. RESULTS: WEAX from whole flour exhibited higher molecular weight than that from refined flour before and after the treatment with equivalent Pn. Compared with WUS from refined flour, WUS from whole flour had a much lower dissolution degree but the degradation of AX released from the WUS was more efficiently. Moreover, AX released from WUS for refined flour showed a higher Ara/Xyl ratio and the percentage of residual ferulic acid in WUS decreased more significantly. CONCLUSION: The difference in quality improvement degree for Pn in whole-wheat and refined CSB might bemainly explained by its effect on WUS. That is, Pn contributed much more to the solubilisation of WUS from refined flour but provoked degradation predominantly on AX solubilised from WUS isolated from whole flour. (C) 2016 Society of Chemical Industry

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