The use of xylanolytic enzymes in processing of cereals

Kaisa Poutanen, Helena Härkönen, Teija Parkkonen, Karin Autio, Tapani Suortti, Anne Kantelinen, Liisa Viikari

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

Abstract

Treatment of whole meal rye flour slurries with pure endoxylanase caused fragmentation of the cell walls and increased extraction of the pentosans. Due to the heterogenous structure of rye cell walls also ß-glucanase and protease were needed for their complete degradation. About 30 % of the rye flour pentosans remained insoluble even after treatment with a high dosage of Trichoderma reesei culture filtrate rich with xylanolytic enzymes and ß-glucanases. Pure xylanases effectively reduced the viscosity of polymeric rye flour water-soluble polysaccharides.
Original languageEnglish
Title of host publicationDevelopments in Food Engineering
Subtitle of host publicationProceedings of the 6th International Congress on Engineering and Food
EditorsToshimasa Yano, Ryuichi Matsuno, Kozo Nakamura
Place of PublicationNew York
PublisherSpringer
Pages72-74
ISBN (Electronic)978-1-4615-2674-2
ISBN (Print)978-1-4613-6149-7
DOIs
Publication statusPublished - 1994
MoE publication typeA4 Article in a conference publication
Event6th International Congress on Engineering and Food (ICEFG) - Chiba, Japan
Duration: 23 May 199327 May 1993

Conference

Conference6th International Congress on Engineering and Food (ICEFG)
CountryJapan
CityChiba
Period23/05/9327/05/93

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  • Cite this

    Poutanen, K., Härkönen, H., Parkkonen, T., Autio, K., Suortti, T., Kantelinen, A., & Viikari, L. (1994). The use of xylanolytic enzymes in processing of cereals. In T. Yano, R. Matsuno, & K. Nakamura (Eds.), Developments in Food Engineering: Proceedings of the 6th International Congress on Engineering and Food (pp. 72-74). Springer. https://doi.org/10.1007/978-1-4615-2674-2_16