Impact of water content on the solubilisation of arabinoxylan during xylanase treatment of wheat bran

Outi Santala (Corresponding Author), Pekka Lehtinen, Emilia Nordlund, Tapani Suortti, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

24 Citations (Scopus)

Abstract

Arabinoxylan (AX) has a major impact on the functional properties of wheat bran, and it has been shown that technological properties of bran can be improved by using endoxylanases. Enzymatic treatments are typically conducted at high water content. However, in industrial applications, low water content may be advantageous, especially when targeting dry end products. The aim of the study was to examine the impact of water content, ranging from 20 to 90%, on the efficiency of endoxylanase treatment of wheat bran. Interestingly, AX solubilisation was highest at the water contents of 40 and 90%. At water contents 50–80%, AX solubilisation was lower than at 40 and 90%. Furthermore, at low water content, less depolymerisation was detected. At water content of 40%, the bran-water mixture was transformed from powder-like into compact mass. Probably the compact consistency of the material enhanced AX solubilisation by increased breakdown of bran cell walls due to shear forces or via enhanced enzyme binding to the substrate. The results show that solubilisation of bran AX can also be efficiently performed at low water content.
Original languageEnglish
Pages (from-to)187-194
Number of pages8
JournalJournal of Cereal Science
Volume54
Issue number2
DOIs
Publication statusPublished - 2011
MoE publication typeNot Eligible

Fingerprint

arabinoxylan
Dietary Fiber
xylanases
wheat bran
solubilization
Water content
water content
Water
bran
endo-1,4-beta-xylanase
Endo-1,4-beta Xylanases
Depolymerization
depolymerization
enzymatic treatment
industrial applications
Powders
Industrial applications
functional properties
shears
powders

Keywords

  • Arabinoxylan
  • water content
  • wheat bran
  • xylanase

Cite this

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title = "Impact of water content on the solubilisation of arabinoxylan during xylanase treatment of wheat bran",
abstract = "Arabinoxylan (AX) has a major impact on the functional properties of wheat bran, and it has been shown that technological properties of bran can be improved by using endoxylanases. Enzymatic treatments are typically conducted at high water content. However, in industrial applications, low water content may be advantageous, especially when targeting dry end products. The aim of the study was to examine the impact of water content, ranging from 20 to 90{\%}, on the efficiency of endoxylanase treatment of wheat bran. Interestingly, AX solubilisation was highest at the water contents of 40 and 90{\%}. At water contents 50–80{\%}, AX solubilisation was lower than at 40 and 90{\%}. Furthermore, at low water content, less depolymerisation was detected. At water content of 40{\%}, the bran-water mixture was transformed from powder-like into compact mass. Probably the compact consistency of the material enhanced AX solubilisation by increased breakdown of bran cell walls due to shear forces or via enhanced enzyme binding to the substrate. The results show that solubilisation of bran AX can also be efficiently performed at low water content.",
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Impact of water content on the solubilisation of arabinoxylan during xylanase treatment of wheat bran. / Santala, Outi (Corresponding Author); Lehtinen, Pekka; Nordlund, Emilia; Suortti, Tapani; Poutanen, Kaisa.

In: Journal of Cereal Science, Vol. 54, No. 2, 2011, p. 187-194.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Impact of water content on the solubilisation of arabinoxylan during xylanase treatment of wheat bran

AU - Santala, Outi

AU - Lehtinen, Pekka

AU - Nordlund, Emilia

AU - Suortti, Tapani

AU - Poutanen, Kaisa

PY - 2011

Y1 - 2011

N2 - Arabinoxylan (AX) has a major impact on the functional properties of wheat bran, and it has been shown that technological properties of bran can be improved by using endoxylanases. Enzymatic treatments are typically conducted at high water content. However, in industrial applications, low water content may be advantageous, especially when targeting dry end products. The aim of the study was to examine the impact of water content, ranging from 20 to 90%, on the efficiency of endoxylanase treatment of wheat bran. Interestingly, AX solubilisation was highest at the water contents of 40 and 90%. At water contents 50–80%, AX solubilisation was lower than at 40 and 90%. Furthermore, at low water content, less depolymerisation was detected. At water content of 40%, the bran-water mixture was transformed from powder-like into compact mass. Probably the compact consistency of the material enhanced AX solubilisation by increased breakdown of bran cell walls due to shear forces or via enhanced enzyme binding to the substrate. The results show that solubilisation of bran AX can also be efficiently performed at low water content.

AB - Arabinoxylan (AX) has a major impact on the functional properties of wheat bran, and it has been shown that technological properties of bran can be improved by using endoxylanases. Enzymatic treatments are typically conducted at high water content. However, in industrial applications, low water content may be advantageous, especially when targeting dry end products. The aim of the study was to examine the impact of water content, ranging from 20 to 90%, on the efficiency of endoxylanase treatment of wheat bran. Interestingly, AX solubilisation was highest at the water contents of 40 and 90%. At water contents 50–80%, AX solubilisation was lower than at 40 and 90%. Furthermore, at low water content, less depolymerisation was detected. At water content of 40%, the bran-water mixture was transformed from powder-like into compact mass. Probably the compact consistency of the material enhanced AX solubilisation by increased breakdown of bran cell walls due to shear forces or via enhanced enzyme binding to the substrate. The results show that solubilisation of bran AX can also be efficiently performed at low water content.

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KW - water content

KW - wheat bran

KW - xylanase

U2 - 10.1016/j.jcs.2011.02.013

DO - 10.1016/j.jcs.2011.02.013

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JO - Journal of Cereal Science

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