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

    24 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

    Keywords

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

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