Enzymatic solubilization of arabinoxylans from isolated rye pentosans and rye flour by different endo-xylanases and other hydrolyzing enzymes. Effect of a fungal laccase on the flour extracts oxidative gelation

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 22, 2002, Pages 6473-6484

  Figueroa Espinoza, M C ^a,b   Poulsen, C ^b   Borch Soe J ^b   Zargahi, M R ^b   Rouau, X ^a  

^a CEMAGREF   (France)

^b DANISCO A S   (Denmark)

Author keywords

Arabinofuranohydrolase; Arabinoxylans; Ferulate esterase; Glucanase; Laccase; Oxidative gelation; Rye; Solubilization; Xylanase; Xylanase inhibitor

Indexed keywords

ARABINOFURANOHYDROLASE; ARABINOXYLAN; CARBOXYLESTERASE; ENDO-1,3-BETA-XYLANASE; ENZYME INHIBITOR; FERULATE ESTERASE; FERULOYL ESTERASE; FUNGAL ENZYME; GLUCAN GLUCOSIDASE; GLYCOSIDASE; LACCASE; OXIDOREDUCTASE; UNCLASSIFIED DRUG; XYLAN; XYLAN 1,4 BETA XYLOSIDASE; XYLAN ENDO 1,3 BETA XYLOSIDASE;

ARTICLE; ASPERGILLUS NIGER; BACILLUS SUBTILIS; CHEMISTRY; DEPOLYMERIZATION; ENZYME ACTIVITY; ENZYME ANALYSIS; ENZYME SUBSTRATE; ENZYMOLOGY; FLOUR; FUNGUS; GELATION; HYDROLYSIS; ISOLATION AND PURIFICATION; METABOLISM; MOLECULAR WEIGHT; NONHUMAN; OXIDATION; OXIDATION REDUCTION REACTION; RYE; SOLUBILITY; VISCOMETRY; VISCOSITY;

CARBOXYLIC ESTER HYDROLASES; FLOUR; FUNGI; GLYCOSIDE HYDROLASES; LACCASE; OXIDATION-REDUCTION; OXIDOREDUCTASES; SECALE CEREALE; SOLUBILITY; VISCOSITY; XYLAN ENDO-1,3-BETA-XYLOSIDASE; XYLANS; XYLOSIDASES;

ASPERGILLUS; ASPERGILLUS NIGER; BACILLUS SUBTILIS; FUNGI; PYCNOPORUS CINNABARINUS; SECALE CEREALE; TALAROMYCES; TALAROMYCES EMERSONII;

EID: 0037164067     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0255026     Document Type: Article

References (61)

1. Izydorczyk, M. S.; Biliaderis, C. G. Cereal arabinoxylans: Advances in structure and physicochemical properties. Carbohydr. Polym. 1995, 28, 33-48.
2. Fincher, G. B.; Stone, B. A. Cell walls and their components in cereal grain technology. In Advances in Cereal Science and Technology; Pomeranz, Y., Ed.; AACC: St. Paul, MN, 1986; Vol. 8, pp 207-295.
3. Meuser, F.; Suckow, P. Non-starch polysaccharides. In Chemistry and Physics of Baking; Blanshard, J. M. V., Frazier, P. J., Galliard, T., Eds.; The Royal Society of Chemistry: London, U.K., 1986; pp 42-61.
4. Vinkx, C. J. A.; Delcour, J. A. Rye (Secale cereale L.) arabinoxylans: A critical review. J. Cereal Sci. 1996, 24, 1-14.
5. Delcour, J. A.; Vanhamel, S.; Hoseney, R. C. Physicochemical and functional properties of rye nonstarch polysaccharides. II. Impact of a fraction containing water-soluble pentosans and proteins on gluten-starch loaf volumes. Cereal Chem. 1991, 68, 72-76.
6. Härkönen, H.; Laurikainen, T.; Autio, K.; Tenkanen, M.; Poutanen, K. Cell wall degrading enzymes in baking. Biotechnol. Food Res. 1996, 163, 37-44.
7. Rouau, X.; El Hayek, M. L.; Moreau, D. Effect of an enzyme preparation containing pentosanases on the bread-making quality of flours in relation to changes in pentosan properties. J. Cereal Sci. 1994, 19, 259-272.
8. Courtin, C. M.; Gelders, G. G.; Delcour, J. A. Use of two endoxylanases with different substrate selectivity for understanding arabinoxylan functionality in wheat flour breadmaking. Cereal Chem. 2001, 78, 564-571.
9. Faulds, C. B.; Williamson, G, Ferulic acid release from plant polysaccharides by specific esterases. In Xylans and Xylanases, Progress in Biotechnology; Visser, J., Beldman, G., Kustersvan Someren, M. A., Voragen, A. G. J., Eds.; Elsevier Science Publishers: Amsterdam, The Netherlands, 1992; Vol. 7, pp 419-422, 576.
10. Gruppen, H.; Kormelink, F. J. M.; Voragen, A. G. J. Enzymic degradation of water-unextractable cell wall material and arabinoxylans from wheat flour. J. Cereal Sci. 1993, 18, 129-143.
11. Kormelink, F. J. M.; Voragen, A. G. J. Combined action of xylandegrading and accessory enzymes on different ([glucurono]arabino)xylans. In Xylans and Xylanases, Progress in Biotechnology; Visser, J., Beldman, G., Kusters-van Someren, M. A., Voragen, A. G. J., Eds.; Elsevier Science Publishers: Amsterdam, The Netherlands, 1992; Vol. 7, 415-418, 576.
12. Poutanen, K.; Härkönen, H.; Parkkonen, T.; Autio, K.; Suortti, T.; Kantelinen, A.; Viikari, L. The use of xylanolytic enzymes in processing of cereals. In Developments in Food Engineering; Proceedings of the International Congress on Engineered Food, 6th Meeting, 1993: Yano, T., Matsuno, R., Nakamura, K., Eds.; Blackie: Glasgow, U.K., 1994; Vol. Pt. 1, pp 72-74.
13. Bartolomé B.; Faulds, C. B.; Tuohy, M.; Hazlewood, G. P.; Gilbert, H. J.; Williamson, G. Influence of different xylanases on the activity of ferulic acid esterase on wheat bran. Biotechnol. Appl. Biochem. 1995, 22, 65-73.
14. Bartolomé, B.; Faulds, C. B.; Williamson, G. Enzymic release of ferulic acid from barley spent grain. J. Cereal Sci. 1997, 25, 285-288.
15. Bartolomé, B.; Faulds, C. B.; Kroon, P. A.; Waldron, K.; Gilbert, J.; Hazlewood, G.; Williamson, G. An Aspergillus niger esterase (ferulic acid esterae III) and a recombinant Pseudomonas fluorescens subsp. cellulosa esterase (XyID) release a 5-5′ ferulic dehydrodimer (diferulic acid) from barley and wheat cell walls. Appl. Environ. Microbiol. 1997, 63, 208-212.
16. Kühn, M. C.; Grosch, W. Influence of the enzymatic modification of the nonstarchy polysaccharide fractions on the baking properties of reconstituted rye four. J. Food Sci. 1998, 53, 889-895.
17. Luonteri, E.; Härkönen, H.; Suorti, T.; Stenholm, K.; Poutanen, K.; Tenkanen, M. Trichoderma and Aspergillus as sources of cell wall degrading enzymes for cereal processing. In Proceedings of the 1st European Symposium on Enzymes and Grain Processing. The Netherlands, Dec 2-4, 1996; Angelino, S. A. G. F., Hamer, R. J., van Hartingsveldt, W., Heidekamp, F., van der Lugt, J. P., Eds.; T.N.O. Nutrition and Food Research Institute: Zeist, 1997; pp 142-151, 267.
18. Martínez-Anaya, M.; Jiménez, T. Functionality of enzymes that hydrolyse starch and non-starch polysaccharide in breadmaking. Z. Lebensm. Unters. Forsch. A 1997, 205, 209-214.
19. Petit-Benvegnen, M.-D.; Saulnier, L.; Rouau, X. Solubilization of arabinoxylans from isolated water-unextractable pentosans and wheat flour doughs by cell-wall-degrading enzymes. Cereal Chem. 1998, 75, 551-556.
20. Rouau, X. Investigations into the effects of an enzyme preparation for baking on wheat flour dough pentosans. J. Cereal Sci. 1993, 18, 145-157.
21. Williamson, G.; Faulds, C. B.; Kroon, P. A. Specificity of ferulic acid (feruloyl) esterases. Biochem. Soc. Trans. 1998, 26, 205-209.
22. Williamson, G.; Kroon, P. A., Faulds, C. B. Hairy plant polysaccharides: a close shave with microbial esterases. Microbiology 1998, 144, 2011-2023.
23. Wood, T. M.; Castanares, A.; Smith, D. C; McCrae, S. I.; Brown, J. A. Xylan-degrading enzyme systems of the fungi Aspergillus awamori and Penicilllium pinophilum: Studies on the isolation of over-producing mutant strains and aspects of the enzymology. In Xylans and Xylanases, Progress in Biotechnology; Visser, J., Beldman, G., Kusters-van Someren, M. A., Voragen, A. G. J., Eds.; Elsevier Science Publishers: Amsterdam, The Netherlands, 1992; Vol. 7, pp 187-202, 576.
24. Reilly, P. J. Xylanases: structure and function. In Trends in the Biology of Fermentation for Fuels and Chemicals; Holaender, A., Ed.; Basic Life Sciences, Plenum Press: New York, 1981; pp 111-129.
25. Rouau, X. Les hémicellulases en panification. Ind. Cérėales 1996, Jan-Fév-Mars, 13-19.
26. Courtin, C. M.; Roelants, A.; Delcour, J. A. Fractionationreconstitution experiments provide insight into the role of endoxylanases in bread-making. J. Agric. Food Chem. 1999, 47, 1870-1877.
27. Courtin, C. M.; Delcour, J. A. Relative activity of endoxylanases towards water-extractable and water-unextractable arabinoxylan. J. Cereal Sci. 2001, 33, 301-312.
28. Rouau, X.; Moreau, D. Modification of some physicochemical properties of wheat flour pentosans by an enzyme complex recommended for baking. Cereal Chem. 1993, 70, 626-632.
29. Brümmer, J. M. Influence of rye flour treatment with pentosanases (International rye symposium: Technology and products). VTT Symp. 1995, No. 161, 155-159.
30. Mutsaers, J. H. G. M. The application of enzymes in baking. In Proceedings of the 1st European Symposium on Enzymes and Grain Processing, The Netherlands, Dec 2-4, 1996; Angelino, S. A. G. F., Hamer, R. J., van Hartingsveldt, W., Heidekamp, F., van der Lugt, J. P., Eds.; T.N.O. Nutrition and Food Research Institute: Zeist, 1997; pp 160-163, 267.
31. Si, J. Q. Synergistic effect of enzymes for breadbaking (feature). Cereal Foods World 1997, 42, 802-807.
32. Kormelink, F. J. M.; Searle-Van Leeuwen, M. J. F.; Wood, T. M.; Voragen, A. G. J. Purification and characterization of a (1,4)-β-D-arabinoxylan arabinofuranohydrolase from Aspergillus awamori. Appl. Microbiol. Biotechnol. 1991, 35, 753-758.
33. Kormelink, F. J. M.; Gruppen, H.; Voragen, A. G. J. Mode of action of (1,4)-β-D-arabinoxylan arabinofuranohydrolase (AXH) and α-L-arabinofuranosidases on alkali-extractable wheat-flour arabinoxylan. Carbohyd. Res. 1993, 249, 345-353.
34. Autio, K.; Härkönen, H.; Parkkonen, T.; Frigard, T.; Poutanen, K.; Siika-aho, M.; Aman, P. Effects of purified endo-β-xylanase and endo-β-glucanase on the structural and baking characteristics of rye doughs. Lebensm.-Wiss. Technol. 1996, 29, 18-27.
35. Geissmann, T.; Neukom, H. On the composition of the water-soluble wheat flour pentosans and their oxidative gelation. Lebensm.-Wiss. Technol. 1973, 6, 59-62.
36. Hoseney, R. C.; Faubion, J. M. A mechanism for the oxidative gelation of wheat flour water-soluble pentosans. Cereal Chem. 1981, 58, 421-424.
37. Izydorczyk, M. S.; Biliaderis, C. G.; Bushuk, W. Oxidative gelation of water-soluble pentosans from wheat. J. Cereal Sci. 1990, 11, 153-169.
38. Figueroa-Espinoza, M. C.; Rouau, X. Oxidative cross-linking of pentosans by a fungal laccase and horseradish peroxidase. Mechanism of linkage between feruloylated arabinoxylans. Cereal Chem. 1998, 75, 259-265.
39. Figueroa-Espinoza, M. C.; Morel, M. H.; Surget, A.; Rouau, X. Oxidative cross-linking of wheat arabinoxylans by manganese peroxidase. Comparison with laccase and horseradish peroxidase. Effect of cysteine and tyrosine on gelation. J. Sci. Food Agric. 1999, 79, 460-463.
40. Debyser, A.; Derdelinckx, G.; Delcour, J. A. Arabinoxylan solubilisation and inhibition of the barley malt xylanolytic system by wheat during mashing wheat wholemeal adjunct; evidence for a new class of enzyme inhibitors in wheat. J. Am. Soc. Brew. Chem. 1997, 55, 153-156.
41. Rouau, X.; Surget, A. Evidence for the presence of a pentosanase inhibitor in wheat flours. J. Cereal Sci. 1998, 28, 63-70.
42. Sorensen, J. F.; Poulsen, C. H. Endogenous xylanase inhibitor from wheat flour: Its characteristics and influence on xylanases used in bakery applications. In Meeting Abstract, 1999 AACC Annual Meeting, Oct 31-Nov 3, Seattle, WA; AACC: St. Paul, MN, 1999.
43. McLauchlan, W. R.; García-Conesa, M. T.; Williamson, G.; Roza, M.; Ravestein, P. A novel class of protein from wheat which inhibits xylanases. Biochem. J. 1999, 338, 441-446.
44. McLauchlan, W. R.; Flatman, R. H.; Sancho, A. I.; Kakuta, J.; Faulds, C. B.; Elliot, G. O.; Kroon, P. A.; Fumiss, C. S.; Juge, N.; Ravestein, P.; Williamson, G. Xylanase inhibitors from cereals: Implications for baking, brewing and plant technology. In 2nd European Symposium on Enzymes in Grain Processing, Dec 8-10, 1999; Simoinen, T., Tenkanen, M., Eds.; Technical Research Centre of Finland: Helsinki, Finland, 2000; pp 55-61.
45. Goesaert, H.; Debyser, W.; Gebruers, K.; Proost, P.; Van Damme, J.; Delcour, J. A. Purification and partial characterization of an endoxylanase inhibitor from barley. Cereal Chem. 2001, 78, 453-457.
46. Mampusta, S.; Rasmussen, P.; Baruch, A. Aspergillus arabinofuranosidase. Int. Patent IPN WO96/29416, 1996.
47. Figueroa-Espinoza, M. C.; Morel, M. H.; Rouau, X. Effect of lysine, tyrosine, cysteine and glutathione on the oxidative crosslinking of feruloylated arabinoxylans by a fungal laccase. J. Agric. Food Chem. 1998, 46, 2583-2589.
48. Åman, P.; Nilsson, M.; Andersson, R. Chemical composition of rye grain (International rye symposium: Technology and products). VTT Symp. 1995, No. 161, 33-38.
49. Bengtsson, S.; Åman, P. Isolation and chemical characterization of water-soluble arabinoxylans in rye grain. Carbohydr. Polym. 1990, 12, 267-277.
50. Girhammar, U.; Nair, B. M.-Isolation, separation and characterization of water soluble non-starch polysaccharides from wheat and rye. Food Hydrocolloids 1992, 6, 285-299.
51. Blakeney, A. B.; Harris, P. J.; Henry, R. J.; Stone, B. A. A simple and rapid preparation of alditol acetates for monosaccharide analysis. Carbohydr. Res. 1983, 113, 291-299.
52. Rouau, X.; Surget, A. A rapid semi-automated method for the determination of total and water-extractable pentosans in wheat flours. Carbohydr. Polym. 1994, 24, 123-132.
53. Morris, E. R. Rheology of Hydrocolloids in Gums and Stabilisers for the Food Industry; Phillips, G. O., Wedlock, D. J., Williams, P. A., Eds.; Pergamon Press: Oxford, U.K., 1984.
54. McCleary, B. V. Measurement of endo-1,4-β-D-xylanase. In Xylans and Xylanases; Visser, J., Beldman, G., Kusters-van Someren, M. A., Voragen, A. G. J., Eds.; Elsevier Science Publishers: Amsterdam, The Netherlands, 1992; pp 161-170.
55. Girhammar, U.; Nair, B. M. Certain physical properties of water soluble non-starch polysaccharides from wheat, rye, triticale, barley and oats. Food Hydrocolloids 1992, 6, 329-343.
56. Nilsson, M.; Andersson, R.; Aman, P. Arabinoxylan fractionation on DEAE-cellulose chromatography influenced by protease retreatment. Carbohydr. Polym. 1999, 39, 321-326.
57. Figueroa-Espinoza, M. C.; Rouau, X. Effect of cysteinyl caffeic acid, caffeic acid and L-Dopa on the oxidative cross-linking of feruloylated arabinoxylans by a fungal laccase. J. Agric. Food Chem. 1999, 47, 497-503.
58. Debyser, W.; Peumans, W. J.; Van Damme, E. J. M.; Delcour, J. A. Triticum aestivum xylanase inhibitor (TAXI), a new class of enzyme inhibitor affecting breadmaking performance. J. Cereal Sci. 1999, 30, 39-43.
59. Kormelink, F. J. M.; Searle-Van Leeuwen, M. J. F.; Wood, T. M.; Voragen, A. G. J. (1,4)-β-D-arabinoxylan arabinofuranohydrolase: A novel enzyme in the bioconversion of arabinoxylan. Appl. Microbiol. Biotechnol. 1991, 35, 231-232.
60. Ralph, J.; Quideau, S.; Grabber, J. H.; Hatfield, R. D. Identification and synthesis of new ferulic acid dehydrodimers present in grass cell walls. J. Chem. Soc., Perkin Trans. 1 1994, 3485-3498.
61. Gebruers, K.; Debyser, W.; Goesaert, H.; Proost, P.; Van Damme, J.; Delcour, J. A. Triticum aestivum L. endoxylanase inhibitor consists of two inhibitors, TAXI I and TAXI II, with different specificities. Biochem. J. 2001, 353, 239-244.