Enzyme activities, dietary fibre components and rheological properties of wholemeal flours from rye cultivars grown in Finland

Marjatta Salmenkallio-Marttila (Corresponding Author), Simo Hovinen

Research output: Contribution to journalArticleScientificpeer-review

22 Citations (Scopus)

Abstract

Total and soluble dietary fibre, total and soluble pentosan and β‐glucan contents, activities of α‐amylase (EC 3.2.1.1) and endo‐β‐xylanase (EC 3.2.1.8) and viscous properties of aqueous suspensions of wholemeal flours during heating were determined in nine winter rye cultivars (Secale cereale L) grown in Finland in 1998–2001. There was marked annual and varietal differences in grain quality. In the rainy summer 1998 the yield was low, grains were small and dietary fibre content of the grains was high. Xylanase activity of the grains was high, which corresponded to the high content of soluble pentosans. In the dry summer of 1999, the pentosan content of the grains was low and β‐glucan content high. The effect of weather conditions and cultivar were also apparent in the differences in falling numbers, amylogram and swelling curve results. The two hybrid rye cultivars Esprit and Picasso had consistently highest falling numbers and amylogram peak viscosities. The activities of α‐amylase and xylanase had a moderate positive correlation with total pentosan content and the content of soluble pentosan. Xylanase activity had better correlation with the viscous properties of flour–water suspensions than α‐amylase. Surprisingly, α‐amylase activity had only a moderate negative correlation with falling number.
Original languageEnglish
Pages (from-to)1350-1356
JournalJournal of the Science of Food and Agriculture
Volume85
Issue number8
DOIs
Publication statusPublished - 2005
MoE publication typeA1 Journal article-refereed

Keywords

  • rye
  • dietary fibres
  • pentosans
  • beta-glucan
  • xylanase
  • alfa-amylase

Fingerprint Dive into the research topics of 'Enzyme activities, dietary fibre components and rheological properties of wholemeal flours from rye cultivars grown in Finland'. Together they form a unique fingerprint.

Cite this