Evidence for the involvement of arabinoxylan and xylanases in refrigerated dough syruping

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 19, 2005, Pages 7623-7629

  Courtin, Christophe M ^a   Gys, Wouter ^a   Gebruers, Kurt ^a   Delcour, Jan A ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Arabinoxylan; Refrigerated dough; Syruping; Xylanase; Xylanase inhibitor

Indexed keywords

ARABINOXYLAN; CARBOHYDRATE; ENDO 1,4 BETA XYLANASE; XYLAN;

ARTICLE; BREAD; COLD; FOOD HANDLING; GEL CHROMATOGRAPHY; METABOLISM; VISCOSITY;

BREAD; CARBOHYDRATES; CHROMATOGRAPHY, GEL; COLD; ENDO-1,4-BETA XYLANASES; FOOD TECHNOLOGY; VISCOSITY; XYLANS;

ASPERGILLUS; ASPERGILLUS ACULEATUS; BACILLUS SUBTILIS; TRITICUM AESTIVUM;

EID: 26244433857     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf051161v     Document Type: Article

References (30)

1. Hans, R. G. Refrigerated batter products and method for preparing same. U.S. Patent 3,620,763, 1971.
2. Atwell, W. A. Method for reducing syruping in refrigerated doughs. U.S. Patent 5,792,499, 1998.
3. Sørensen, J. F.; Kragh, K. M.; Sibbesen, O.; Delcour, J. A.; Goesaert, H.; Svensson, B.; Tahir T. A.; Brufau, J.; Perez-Vendrell, A. M.; Bellincampi, D.; D'Ovidio, R.; Camardella, L.; Giovane, A.; Bonnin, E.; Juge, N. Potential role of glycosidase inhibitors in industrial biotechnological applications. Biochim. Biophys. Acta 2004, 1696, 275-287.
4. Poulsen, C. H.; Sørensen, J. F. Process of forming a refrigerated dough. Patent Application WO 01/52657, 2001.
5. Gys, W.; Courtin, C. M.; Delcour, J. A. Refrigerated dough syruping in relation to the arabinoxylan population. J. Agric. Food Chem. 2003, 51, 4119-4125.
6. Meuser, F.; Suckow, P. Nonstarch polysaccharides. In Chemistry and Physics of Baking; Blanshard, J. M. V., Frazier, P. J., Galliard, T., Eds.; The Royal Society of Chemistry: London, UK, 1986; 42-61.
7. Gruppen, H.; Hamer, R. J.; Voragen, A. G. J. Water-unextractable cell wall material from wheat flour. II. Fractionation of alkali-extractable polymers and comparison with water extractable arabinoxylans. J. Cereal Sci. 1992, 16, 53-67.
8. Mares, D J.; Stone, B. A. Studies on wheat endosperm. I. Chemical composition and ultrastructure of the cell walls. Aust. J. Biol. Sci. 1973, 26, 793-812.
9. Mares, D. J.; Stone, B. A. Studies on wheat endosperm. II. Properties of the cell wall components and studies on their organization in the wall. Aust. J. Biol. Sci. 1973, 26, 813-830.
10. Kim, S. K.; D'Appolonia, B. L. Bread staling studies. III. Effect of pentosans on dough, bread and bread staling rate. Cereal Chem. 1977, 54, 225-229.
11. Izydorczyk, M. S.; Biliaderis, C. G. Effect of molecular size on physical properties of wheat arabinoxylan. J. Agric. Food Chem. 1992, 40, 561-568.
12. 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.
13. Henrissat, B. A classification of glycosyl hydrolases based on amino acids sequence similarities. Biochem. J. 1991, 280, 309-316.
14. de Vries, R. P.; Visser, J. Aspergillus enzymes involved in degradation of plant cell wall polysaccharides. Microbiol. Mol. Biol. R. 2001, 65, 497-522.
15. Gys, W.; Gebruers, K.; Sørensen, J. F.; Courtin, C. M.; Delcour, J. A. Debranning of wheat prior to milling reduces xylanase but not xylanase inhibitor activities in whole meal and flour. J. Cereal Sci. 2004, 39, 363-369.
16. Gys, W.; Courtin, C. M.; Delcour, J. A. Reduction of xylanase activity in flour by debranning retards syruping in refrigerated doughs. J. Cereal Sci. 2004, 39, 371-377.
17. Gebruers, K.; Brijs, K.; Courtin, C. M.; Fierens, K.; Goesaert, H.; Rabijns, A.; Raedschelders, G.; Robben, J.; Sansen, S.; Sørensen, J. F.; Van Campenhout S.; Delcour, J. A. Properties of TAXI-type endoxylanase inhibitors. Biochim. Biophys. Acta 2004, 1696, 213-221.
18. Kofod, L. V.; Kauppinen, M. S.; Christgau, S.; Heldt-Hansen, H. P.; Dalbøge, H.; Andersen, L. N.; Qi Si, J.; Jacobsen, T. S.; Munk, N.; Müllertz, A. Enzymes with xylanase activity from Aspergillus aculeatus. U.S. patent 6,228,630, 2001.
19. Paice, M. G.; Bourbonnais, R.; Desrochers, M.; Jurasek, L.; Yaguchi, M. A xylanase gene from Bacillus subtilis: Nucleotide sequence and comparison with B. Pumilus gene. Arch. Microbiol. 1986, 144, 201-206.
20. Gebruers, K.; Goesaert, H.; Brijs, K.; Courtin, C. M.; Delcour, J. A. Purification of TAXI-like endoxylanase inhibitors from wheat (Triticum aestivum L.) whole meal reveals a family of isoforms. J. Enzymol Inh. Med. Ch. 2002, 17, 61-68.
21. Gebruers, K.; Courtin, C. M.; Goesaert, H.; Van Campenhout S.; Delcour, J. A. Endoxylanase inhibition activity in different European wheat cultivars and milling fractions. Cereal Chem. 2002, 79, 613-616.
22. American Association of Cereal Chemists. AACC Method 26-31. Approved Methods of the AACC, 10th ed.; AACC: St. Paul, MN, 2000.
23. American Association of Cereal Chemists. AACC Method 44-15A. Approved Methods of the AACC, 10th ed.; AACC: St. Paul, MN, 2000.
24. American Association of Cereal Chemists. AACC Method 08-12. Approved Methods of the AACC, 10th ed.; AACC: St. Paul, MN, 2000.
25. Association of Official Analytical Chemists. AOAC Method 990.03. Official Methods of Analysis, 16th ed.; AOAC: Washington, DC, 1995.
26. American Association of Cereal Chemists. AACC Method 54-21. Approved Methods of the AACC, 10th ed.; AACC: St. Paul, MN, 2000.
27. Loosveld, A.-M. A.; Grobet, P. J.; Delcour, J. A. Contents and structural features of water-extractable arabinogalactan in wheat flour fractions. J. Agric. Food. Chem. 1997, 45, 1998-2002.
28. Simpson, D. J.; Fincher, G. B.; Huang, A. H. C.; Cameron-Mills, V. Structure and function of cereal and related higher plant (1-4)-β-xylan endohydrolases. J. Cereal Sci. 2003, 37, 111-127.
29. McLauchlan, W. R.; Garcia-Conesa, M. T.; Williamson, G.; Roza, M.; Ravestein, P.; Maat, J. A novel class of protein from wheat which inhibits xylanases. Biochem. J. 1999, 338, 441-446.
30. Jelaca, S. I.; Hlynca, I. Water binding capacity of wheat flour crude pentosans and their relation to mixing characteristics of dough. Cereal Chem. 1971, 48, 211-222.