Impact of cell wall-degrading enzymes on water-holding capacity and solubility of dietary fibre in rye and wheat bran

K. Petersson (Corresponding Author), Emilia Nordlund, E. Tornberg, A.-C. Eliasson, Johanna Buchert

Research output: Contribution to journalArticleScientificpeer-review

16 Citations (Scopus)

Abstract

BACKGROUND: Rye and wheat bran were treated with several xylanases and endoglucanases, and the effects on physicochemical properties such as solubility, viscosity, water‐holding capacity and particle size as well as the chemical composition of the soluble and insoluble fractions of the bran were studied. A large number of enzymes with well‐defined activities were used. This enabled a comparison between enzymes of different origins and with different activities as well as a comparison between the effects of the enzymes on rye and wheat bran.

RESULTS: The xylanases derived from Bacillus subtilis were the most effective in solubilising dietary fibre from wheat and rye bran. There was a tendency for a higher degree of degradation of the soluble or solubilised dietary fibre in rye bran than in wheat bran when treated with most of the enzymes.

CONCLUSION: None of the enzymes increased the water‐holding capacity of the bran or the viscosity of the aqueous phase. The content of insoluble material decreased as the dietary fibre was solubilised by the enzymes. The amount of material that may form a network to retain water in the system was thereby decreased.
Original languageEnglish
Pages (from-to)882-889
Number of pages8
JournalJournal of the Science of Food and Agriculture
Volume93
Issue number4
DOIs
Publication statusPublished - 2013
MoE publication typeA1 Journal article-refereed

Fingerprint

rye bran
Dietary Fiber
wheat bran
water holding capacity
Solubility
Cell Wall
solubility
dietary fiber
cell walls
Water
Enzymes
enzymes
bran
xylanases
Viscosity
viscosity
Cellulase
solubilization
endo-1,4-beta-glucanase
Bacillus subtilis

Keywords

  • Enzymatic hydrolysis
  • physicochemical properties
  • rye bran
  • wheat bran

Cite this

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title = "Impact of cell wall-degrading enzymes on water-holding capacity and solubility of dietary fibre in rye and wheat bran",
abstract = "BACKGROUND: Rye and wheat bran were treated with several xylanases and endoglucanases, and the effects on physicochemical properties such as solubility, viscosity, water‐holding capacity and particle size as well as the chemical composition of the soluble and insoluble fractions of the bran were studied. A large number of enzymes with well‐defined activities were used. This enabled a comparison between enzymes of different origins and with different activities as well as a comparison between the effects of the enzymes on rye and wheat bran.RESULTS: The xylanases derived from Bacillus subtilis were the most effective in solubilising dietary fibre from wheat and rye bran. There was a tendency for a higher degree of degradation of the soluble or solubilised dietary fibre in rye bran than in wheat bran when treated with most of the enzymes.CONCLUSION: None of the enzymes increased the water‐holding capacity of the bran or the viscosity of the aqueous phase. The content of insoluble material decreased as the dietary fibre was solubilised by the enzymes. The amount of material that may form a network to retain water in the system was thereby decreased.",
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Impact of cell wall-degrading enzymes on water-holding capacity and solubility of dietary fibre in rye and wheat bran. / Petersson, K. (Corresponding Author); Nordlund, Emilia; Tornberg, E.; Eliasson, A.-C.; Buchert, Johanna.

In: Journal of the Science of Food and Agriculture, Vol. 93, No. 4, 2013, p. 882-889.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Impact of cell wall-degrading enzymes on water-holding capacity and solubility of dietary fibre in rye and wheat bran

AU - Petersson, K.

AU - Nordlund, Emilia

AU - Tornberg, E.

AU - Eliasson, A.-C.

AU - Buchert, Johanna

PY - 2013

Y1 - 2013

N2 - BACKGROUND: Rye and wheat bran were treated with several xylanases and endoglucanases, and the effects on physicochemical properties such as solubility, viscosity, water‐holding capacity and particle size as well as the chemical composition of the soluble and insoluble fractions of the bran were studied. A large number of enzymes with well‐defined activities were used. This enabled a comparison between enzymes of different origins and with different activities as well as a comparison between the effects of the enzymes on rye and wheat bran.RESULTS: The xylanases derived from Bacillus subtilis were the most effective in solubilising dietary fibre from wheat and rye bran. There was a tendency for a higher degree of degradation of the soluble or solubilised dietary fibre in rye bran than in wheat bran when treated with most of the enzymes.CONCLUSION: None of the enzymes increased the water‐holding capacity of the bran or the viscosity of the aqueous phase. The content of insoluble material decreased as the dietary fibre was solubilised by the enzymes. The amount of material that may form a network to retain water in the system was thereby decreased.

AB - BACKGROUND: Rye and wheat bran were treated with several xylanases and endoglucanases, and the effects on physicochemical properties such as solubility, viscosity, water‐holding capacity and particle size as well as the chemical composition of the soluble and insoluble fractions of the bran were studied. A large number of enzymes with well‐defined activities were used. This enabled a comparison between enzymes of different origins and with different activities as well as a comparison between the effects of the enzymes on rye and wheat bran.RESULTS: The xylanases derived from Bacillus subtilis were the most effective in solubilising dietary fibre from wheat and rye bran. There was a tendency for a higher degree of degradation of the soluble or solubilised dietary fibre in rye bran than in wheat bran when treated with most of the enzymes.CONCLUSION: None of the enzymes increased the water‐holding capacity of the bran or the viscosity of the aqueous phase. The content of insoluble material decreased as the dietary fibre was solubilised by the enzymes. The amount of material that may form a network to retain water in the system was thereby decreased.

KW - Enzymatic hydrolysis

KW - physicochemical properties

KW - rye bran

KW - wheat bran

U2 - 10.1002/jsfa.5816

DO - 10.1002/jsfa.5816

M3 - Article

VL - 93

SP - 882

EP - 889

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

SN - 0022-5142

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