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


    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
    ISBN (Electronic)978-1-4615-2674-2
    ISBN (Print)978-1-4613-6149-7
    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


    Conference6th International Congress on Engineering and Food (ICEFG)


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