The effects of a xylanase and a beta-glucanase from Trichoderma reesei on the non-starch polysaccharides of whole meal rye slurry

Helena Härkönen, P. Lehtinen, Tapani Suortti, Teija Parkonen, Matti Siika-aho, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

21 Citations (Scopus)

Abstract

The effects of extraction conditions (pH, temperature, enzymic treatment) on the extractability of rye meal non-starch polysaccharides were studied.
The yield of pentosans and extractable matter increased with increases in both temperature and pH during extraction. The extract viscosity was correlated closely with the pentosan content of the extract. The molecular size of the extracted non-starch polysaccharides decreased as the extract pH decreased. Enzymic treatment during extraction increased the amount of pentosan solubilised. Xylanases almost doubled the amount of extractable pentosans, but these were degraded to oligosaccharides.
With β-glucanase and protease, the pentosan content of the extract increased by 65% and 40%, respectively. In addition, the β-glucan extractability was increased with protease by 10% and with β-glucanase by 90%. Using size-exclusion HPLC it was observed that the molecular size of extractable rye β-glucans was lower than that of the extractable rye pentosans.
β-Glucanase caused considerable hydrolysis of β-glucan and no more β-glucan could be detected by size-exclusion HPLC.
Protease treatment decreased the molecular size of extractable β-glucan. All enzymatic treatments caused a disruption of the endosperm cell walls in the extract residue.
Original languageEnglish
Pages (from-to)173-183
JournalJournal of Cereal Science
Volume21
Issue number2
DOIs
Publication statusPublished - 1995
MoE publication typeA1 Journal article-refereed

Fingerprint

Endo-1,4-beta Xylanases
pentosans
Trichoderma reesei
Trichoderma
Glucans
beta-glucanase
xylanases
rye
Polysaccharides
glucans
Meals
polysaccharides
enzymatic treatment
Peptide Hydrolases
extracts
proteinases
High Pressure Liquid Chromatography
Endosperm
Temperature
Oligosaccharides

Cite this

@article{2152096a1aed447681039e79b70b1afd,
title = "The effects of a xylanase and a beta-glucanase from Trichoderma reesei on the non-starch polysaccharides of whole meal rye slurry",
abstract = "The effects of extraction conditions (pH, temperature, enzymic treatment) on the extractability of rye meal non-starch polysaccharides were studied. The yield of pentosans and extractable matter increased with increases in both temperature and pH during extraction. The extract viscosity was correlated closely with the pentosan content of the extract. The molecular size of the extracted non-starch polysaccharides decreased as the extract pH decreased. Enzymic treatment during extraction increased the amount of pentosan solubilised. Xylanases almost doubled the amount of extractable pentosans, but these were degraded to oligosaccharides. With β-glucanase and protease, the pentosan content of the extract increased by 65{\%} and 40{\%}, respectively. In addition, the β-glucan extractability was increased with protease by 10{\%} and with β-glucanase by 90{\%}. Using size-exclusion HPLC it was observed that the molecular size of extractable rye β-glucans was lower than that of the extractable rye pentosans. β-Glucanase caused considerable hydrolysis of β-glucan and no more β-glucan could be detected by size-exclusion HPLC. Protease treatment decreased the molecular size of extractable β-glucan. All enzymatic treatments caused a disruption of the endosperm cell walls in the extract residue.",
author = "Helena H{\"a}rk{\"o}nen and P. Lehtinen and Tapani Suortti and Teija Parkonen and Matti Siika-aho and Kaisa Poutanen",
note = "Project code: BEL2812",
year = "1995",
doi = "10.1016/0733-5210(95)90033-0",
language = "English",
volume = "21",
pages = "173--183",
journal = "Journal of Cereal Science",
issn = "0733-5210",
publisher = "Elsevier",
number = "2",

}

The effects of a xylanase and a beta-glucanase from Trichoderma reesei on the non-starch polysaccharides of whole meal rye slurry. / Härkönen, Helena; Lehtinen, P.; Suortti, Tapani; Parkonen, Teija; Siika-aho, Matti; Poutanen, Kaisa.

In: Journal of Cereal Science, Vol. 21, No. 2, 1995, p. 173-183.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - The effects of a xylanase and a beta-glucanase from Trichoderma reesei on the non-starch polysaccharides of whole meal rye slurry

AU - Härkönen, Helena

AU - Lehtinen, P.

AU - Suortti, Tapani

AU - Parkonen, Teija

AU - Siika-aho, Matti

AU - Poutanen, Kaisa

N1 - Project code: BEL2812

PY - 1995

Y1 - 1995

N2 - The effects of extraction conditions (pH, temperature, enzymic treatment) on the extractability of rye meal non-starch polysaccharides were studied. The yield of pentosans and extractable matter increased with increases in both temperature and pH during extraction. The extract viscosity was correlated closely with the pentosan content of the extract. The molecular size of the extracted non-starch polysaccharides decreased as the extract pH decreased. Enzymic treatment during extraction increased the amount of pentosan solubilised. Xylanases almost doubled the amount of extractable pentosans, but these were degraded to oligosaccharides. With β-glucanase and protease, the pentosan content of the extract increased by 65% and 40%, respectively. In addition, the β-glucan extractability was increased with protease by 10% and with β-glucanase by 90%. Using size-exclusion HPLC it was observed that the molecular size of extractable rye β-glucans was lower than that of the extractable rye pentosans. β-Glucanase caused considerable hydrolysis of β-glucan and no more β-glucan could be detected by size-exclusion HPLC. Protease treatment decreased the molecular size of extractable β-glucan. All enzymatic treatments caused a disruption of the endosperm cell walls in the extract residue.

AB - The effects of extraction conditions (pH, temperature, enzymic treatment) on the extractability of rye meal non-starch polysaccharides were studied. The yield of pentosans and extractable matter increased with increases in both temperature and pH during extraction. The extract viscosity was correlated closely with the pentosan content of the extract. The molecular size of the extracted non-starch polysaccharides decreased as the extract pH decreased. Enzymic treatment during extraction increased the amount of pentosan solubilised. Xylanases almost doubled the amount of extractable pentosans, but these were degraded to oligosaccharides. With β-glucanase and protease, the pentosan content of the extract increased by 65% and 40%, respectively. In addition, the β-glucan extractability was increased with protease by 10% and with β-glucanase by 90%. Using size-exclusion HPLC it was observed that the molecular size of extractable rye β-glucans was lower than that of the extractable rye pentosans. β-Glucanase caused considerable hydrolysis of β-glucan and no more β-glucan could be detected by size-exclusion HPLC. Protease treatment decreased the molecular size of extractable β-glucan. All enzymatic treatments caused a disruption of the endosperm cell walls in the extract residue.

U2 - 10.1016/0733-5210(95)90033-0

DO - 10.1016/0733-5210(95)90033-0

M3 - Article

VL - 21

SP - 173

EP - 183

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

IS - 2

ER -