The effect of cell wall degrading enzymes on the microstructure of rye cell walls

Karin Autio, Pirjo Fagerström, Kati Lassila, Marjatta Salmenkallio-Marttila

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

Abstract

The effect of cell wall hydrolyzing enzymes, endogenic and exogenic on the cell walls of rye kernel, and rye bread was studied by using fluorescence microscopy and image analysis. Endo-xylanase was able to degrade a small portion of the kernel cell walls. In addition to xylanase, arabinosidase was needed to hydrolyze the inner endosperm cell walls suggesting that the inner endosperm cell walls are more branched than the outer ones. Xylanase treat-ment of rye dough caused the endosperm cell walls to frag-ment, and when the dough was treated with 100 nkat xylanase/g flour, small cell wall fragments were observed in the breads. The effect of ferulic acid esterase on the microstructure of rye grains and breads was also studied. Relative to the native grains, weak germination induced minor local changes in the microstructure of cell walls and proteins in the kernels. Kernels of germinated and native grains were milled, and doughs were prepared from the flours. Microstructural examination of dough sections showed germination to cause two types of structural changes in the cell walls: 1) swelling and 2) fading of the blue fluorescence of cell walls. More extensive germination of rye grains at 15°C for 4 days resulted in the production of a-amylase, b-glucanase, endo-b-xylanase and a-arabinosidase. In all the grains the fluorescing cell wall area, measured by computer-assisted image analysis was less than 5% in germinated grains, whereas it was over 30% for non-germinated grains.
Original languageEnglish
Title of host publication2nd European Symposium on Enzymes in Grain Processing, ESEPG-2
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Pages99-102
ISBN (Electronic)951-38-5707-7
ISBN (Print)951-38-5706-9
Publication statusPublished - 2000
MoE publication typeA4 Article in a conference publication
EventEuropean Symposium on Enzymes in Grain Processing, ESEGP-2 - Helsinki, Finland
Duration: 8 Dec 199910 Dec 1999

Publication series

NameVTT Symposium
PublisherVTT
Number207
ISSN (Print)0357-9387
ISSN (Electronic)1455-0873

Conference

ConferenceEuropean Symposium on Enzymes in Grain Processing, ESEGP-2
Abbreviated titleESEGP-2
CountryFinland
CityHelsinki
Period8/12/9910/12/99

Fingerprint

rye
microstructure
cell walls
enzymes
xylanases
dough
breads
alpha-N-arabinofuranosidase
endosperm
germination
seeds
flour
endo-1,4-beta-xylanase
image analysis
fluorescence microscopy
amylases
fluorescence

Cite this

Autio, K., Fagerström, P., Lassila, K., & Salmenkallio-Marttila, M. (2000). The effect of cell wall degrading enzymes on the microstructure of rye cell walls. In 2nd European Symposium on Enzymes in Grain Processing, ESEPG-2 (pp. 99-102). Espoo: VTT Technical Research Centre of Finland. VTT Symposium, No. 207
Autio, Karin ; Fagerström, Pirjo ; Lassila, Kati ; Salmenkallio-Marttila, Marjatta. / The effect of cell wall degrading enzymes on the microstructure of rye cell walls. 2nd European Symposium on Enzymes in Grain Processing, ESEPG-2. Espoo : VTT Technical Research Centre of Finland, 2000. pp. 99-102 (VTT Symposium; No. 207).
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abstract = "The effect of cell wall hydrolyzing enzymes, endogenic and exogenic on the cell walls of rye kernel, and rye bread was studied by using fluorescence microscopy and image analysis. Endo-xylanase was able to degrade a small portion of the kernel cell walls. In addition to xylanase, arabinosidase was needed to hydrolyze the inner endosperm cell walls suggesting that the inner endosperm cell walls are more branched than the outer ones. Xylanase treat-ment of rye dough caused the endosperm cell walls to frag-ment, and when the dough was treated with 100 nkat xylanase/g flour, small cell wall fragments were observed in the breads. The effect of ferulic acid esterase on the microstructure of rye grains and breads was also studied. Relative to the native grains, weak germination induced minor local changes in the microstructure of cell walls and proteins in the kernels. Kernels of germinated and native grains were milled, and doughs were prepared from the flours. Microstructural examination of dough sections showed germination to cause two types of structural changes in the cell walls: 1) swelling and 2) fading of the blue fluorescence of cell walls. More extensive germination of rye grains at 15°C for 4 days resulted in the production of a-amylase, b-glucanase, endo-b-xylanase and a-arabinosidase. In all the grains the fluorescing cell wall area, measured by computer-assisted image analysis was less than 5{\%} in germinated grains, whereas it was over 30{\%} for non-germinated grains.",
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Autio, K, Fagerström, P, Lassila, K & Salmenkallio-Marttila, M 2000, The effect of cell wall degrading enzymes on the microstructure of rye cell walls. in 2nd European Symposium on Enzymes in Grain Processing, ESEPG-2. VTT Technical Research Centre of Finland, Espoo, VTT Symposium, no. 207, pp. 99-102, European Symposium on Enzymes in Grain Processing, ESEGP-2, Helsinki, Finland, 8/12/99.

The effect of cell wall degrading enzymes on the microstructure of rye cell walls. / Autio, Karin; Fagerström, Pirjo; Lassila, Kati; Salmenkallio-Marttila, Marjatta.

2nd European Symposium on Enzymes in Grain Processing, ESEPG-2. Espoo : VTT Technical Research Centre of Finland, 2000. p. 99-102 (VTT Symposium; No. 207).

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

TY - GEN

T1 - The effect of cell wall degrading enzymes on the microstructure of rye cell walls

AU - Autio, Karin

AU - Fagerström, Pirjo

AU - Lassila, Kati

AU - Salmenkallio-Marttila, Marjatta

PY - 2000

Y1 - 2000

N2 - The effect of cell wall hydrolyzing enzymes, endogenic and exogenic on the cell walls of rye kernel, and rye bread was studied by using fluorescence microscopy and image analysis. Endo-xylanase was able to degrade a small portion of the kernel cell walls. In addition to xylanase, arabinosidase was needed to hydrolyze the inner endosperm cell walls suggesting that the inner endosperm cell walls are more branched than the outer ones. Xylanase treat-ment of rye dough caused the endosperm cell walls to frag-ment, and when the dough was treated with 100 nkat xylanase/g flour, small cell wall fragments were observed in the breads. The effect of ferulic acid esterase on the microstructure of rye grains and breads was also studied. Relative to the native grains, weak germination induced minor local changes in the microstructure of cell walls and proteins in the kernels. Kernels of germinated and native grains were milled, and doughs were prepared from the flours. Microstructural examination of dough sections showed germination to cause two types of structural changes in the cell walls: 1) swelling and 2) fading of the blue fluorescence of cell walls. More extensive germination of rye grains at 15°C for 4 days resulted in the production of a-amylase, b-glucanase, endo-b-xylanase and a-arabinosidase. In all the grains the fluorescing cell wall area, measured by computer-assisted image analysis was less than 5% in germinated grains, whereas it was over 30% for non-germinated grains.

AB - The effect of cell wall hydrolyzing enzymes, endogenic and exogenic on the cell walls of rye kernel, and rye bread was studied by using fluorescence microscopy and image analysis. Endo-xylanase was able to degrade a small portion of the kernel cell walls. In addition to xylanase, arabinosidase was needed to hydrolyze the inner endosperm cell walls suggesting that the inner endosperm cell walls are more branched than the outer ones. Xylanase treat-ment of rye dough caused the endosperm cell walls to frag-ment, and when the dough was treated with 100 nkat xylanase/g flour, small cell wall fragments were observed in the breads. The effect of ferulic acid esterase on the microstructure of rye grains and breads was also studied. Relative to the native grains, weak germination induced minor local changes in the microstructure of cell walls and proteins in the kernels. Kernels of germinated and native grains were milled, and doughs were prepared from the flours. Microstructural examination of dough sections showed germination to cause two types of structural changes in the cell walls: 1) swelling and 2) fading of the blue fluorescence of cell walls. More extensive germination of rye grains at 15°C for 4 days resulted in the production of a-amylase, b-glucanase, endo-b-xylanase and a-arabinosidase. In all the grains the fluorescing cell wall area, measured by computer-assisted image analysis was less than 5% in germinated grains, whereas it was over 30% for non-germinated grains.

M3 - Conference article in proceedings

SN - 951-38-5706-9

T3 - VTT Symposium

SP - 99

EP - 102

BT - 2nd European Symposium on Enzymes in Grain Processing, ESEPG-2

PB - VTT Technical Research Centre of Finland

CY - Espoo

ER -

Autio K, Fagerström P, Lassila K, Salmenkallio-Marttila M. The effect of cell wall degrading enzymes on the microstructure of rye cell walls. In 2nd European Symposium on Enzymes in Grain Processing, ESEPG-2. Espoo: VTT Technical Research Centre of Finland. 2000. p. 99-102. (VTT Symposium; No. 207).