Effects of Purified Endo-β-xylanase and Endo-β-glucanase on the Structural and Baking Characteristics of Rye Doughs

Karin Autio, Helena Härkönen, Teija Parkkonen, T. Frigård, Kaisa Poutanen, Matti Siika-aho, Per Åman

Research output: Contribution to journalArticleScientificpeer-review

47 Citations (Scopus)

Abstract

The importance of arabinoxylans and b-glucans in rye baking was studied by depolymerizing these cell wall polysaccharides in situ with purified xylanase and β-glucanase. Two different rye cultivars, Danko (from Sweden) and Muskate (from Canada), were used. The most marked effect of the enzymes was the reduction in proofing time, with xylanase having the greater effect. Xylanase addition made the doughs soft and slack, as indicated by the viscoelastic measurements. Both xylanase and β-glucanase had a positive effect on the dough volume, but a negative effect on the oven rise. Addition of increasing levels of β-glucanase during baking degraded β-glucans extensively in the bread but did not influence the content or solubility of arabinoxylans. Microstructural studies showed xylanase addition to cause increased fragmentation of cell walls. Xylanase also increased the release of amylose from the starch granules. At high dosage of xylanase swelling of the starch granules and a release of proteins from aleurone cells were observed. Sugar analysis and NMR studies of soluble non-starch polysaccharides isolated from the bread revealed higher contents of soluble arabinose, xylose and glucose residues in the Danko bread without enzyme addition than in the corresponding Muskate.
Original languageEnglish
Pages (from-to)18-27
Number of pages10
JournalLWT - Food Science and Technology
Volume29
Issue number1-2
DOIs
Publication statusPublished - 1996
MoE publication typeA1 Journal article-refereed

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endo-1,4-beta-xylanase
Bread
xylanases
baking
endo-1,4-beta-glucanase
dough
rye
Glucans
Starch
Cell Wall
Polysaccharides
Amylose
Arabinose
breads
Enzymes
arabinoxylan
Sweden
Solubility
glucans
Canada

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Autio, Karin ; Härkönen, Helena ; Parkkonen, Teija ; Frigård, T. ; Poutanen, Kaisa ; Siika-aho, Matti ; Åman, Per. / Effects of Purified Endo-β-xylanase and Endo-β-glucanase on the Structural and Baking Characteristics of Rye Doughs. In: LWT - Food Science and Technology. 1996 ; Vol. 29, No. 1-2. pp. 18-27.
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abstract = "The importance of arabinoxylans and b-glucans in rye baking was studied by depolymerizing these cell wall polysaccharides in situ with purified xylanase and β-glucanase. Two different rye cultivars, Danko (from Sweden) and Muskate (from Canada), were used. The most marked effect of the enzymes was the reduction in proofing time, with xylanase having the greater effect. Xylanase addition made the doughs soft and slack, as indicated by the viscoelastic measurements. Both xylanase and β-glucanase had a positive effect on the dough volume, but a negative effect on the oven rise. Addition of increasing levels of β-glucanase during baking degraded β-glucans extensively in the bread but did not influence the content or solubility of arabinoxylans. Microstructural studies showed xylanase addition to cause increased fragmentation of cell walls. Xylanase also increased the release of amylose from the starch granules. At high dosage of xylanase swelling of the starch granules and a release of proteins from aleurone cells were observed. Sugar analysis and NMR studies of soluble non-starch polysaccharides isolated from the bread revealed higher contents of soluble arabinose, xylose and glucose residues in the Danko bread without enzyme addition than in the corresponding Muskate.",
author = "Karin Autio and Helena H{\"a}rk{\"o}nen and Teija Parkkonen and T. Frig{\aa}rd and Kaisa Poutanen and Matti Siika-aho and Per {\AA}man",
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Effects of Purified Endo-β-xylanase and Endo-β-glucanase on the Structural and Baking Characteristics of Rye Doughs. / Autio, Karin; Härkönen, Helena; Parkkonen, Teija; Frigård, T.; Poutanen, Kaisa; Siika-aho, Matti; Åman, Per.

In: LWT - Food Science and Technology, Vol. 29, No. 1-2, 1996, p. 18-27.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effects of Purified Endo-β-xylanase and Endo-β-glucanase on the Structural and Baking Characteristics of Rye Doughs

AU - Autio, Karin

AU - Härkönen, Helena

AU - Parkkonen, Teija

AU - Frigård, T.

AU - Poutanen, Kaisa

AU - Siika-aho, Matti

AU - Åman, Per

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N2 - The importance of arabinoxylans and b-glucans in rye baking was studied by depolymerizing these cell wall polysaccharides in situ with purified xylanase and β-glucanase. Two different rye cultivars, Danko (from Sweden) and Muskate (from Canada), were used. The most marked effect of the enzymes was the reduction in proofing time, with xylanase having the greater effect. Xylanase addition made the doughs soft and slack, as indicated by the viscoelastic measurements. Both xylanase and β-glucanase had a positive effect on the dough volume, but a negative effect on the oven rise. Addition of increasing levels of β-glucanase during baking degraded β-glucans extensively in the bread but did not influence the content or solubility of arabinoxylans. Microstructural studies showed xylanase addition to cause increased fragmentation of cell walls. Xylanase also increased the release of amylose from the starch granules. At high dosage of xylanase swelling of the starch granules and a release of proteins from aleurone cells were observed. Sugar analysis and NMR studies of soluble non-starch polysaccharides isolated from the bread revealed higher contents of soluble arabinose, xylose and glucose residues in the Danko bread without enzyme addition than in the corresponding Muskate.

AB - The importance of arabinoxylans and b-glucans in rye baking was studied by depolymerizing these cell wall polysaccharides in situ with purified xylanase and β-glucanase. Two different rye cultivars, Danko (from Sweden) and Muskate (from Canada), were used. The most marked effect of the enzymes was the reduction in proofing time, with xylanase having the greater effect. Xylanase addition made the doughs soft and slack, as indicated by the viscoelastic measurements. Both xylanase and β-glucanase had a positive effect on the dough volume, but a negative effect on the oven rise. Addition of increasing levels of β-glucanase during baking degraded β-glucans extensively in the bread but did not influence the content or solubility of arabinoxylans. Microstructural studies showed xylanase addition to cause increased fragmentation of cell walls. Xylanase also increased the release of amylose from the starch granules. At high dosage of xylanase swelling of the starch granules and a release of proteins from aleurone cells were observed. Sugar analysis and NMR studies of soluble non-starch polysaccharides isolated from the bread revealed higher contents of soluble arabinose, xylose and glucose residues in the Danko bread without enzyme addition than in the corresponding Muskate.

U2 - 10.1006/fstl.1996.0003

DO - 10.1006/fstl.1996.0003

M3 - Article

VL - 29

SP - 18

EP - 27

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

IS - 1-2

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