The use of xylanolytic enzymes in processing of cereals

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

doi:10.1007/978-1-4615-2674-2_16

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 proceeding › Conference article in proceedings › Scientific › peer-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 language	English
Title of host publication	Developments in Food Engineering
Subtitle of host publication	Proceedings of the 6th International Congress on Engineering and Food
Editors	Toshimasa Yano, Ryuichi Matsuno, Kozo Nakamura
Place of Publication	New York
Publisher	Springer
Pages	72-74
ISBN (Electronic)	978-1-4615-2674-2
ISBN (Print)	978-1-4613-6149-7
DOIs	https://doi.org/10.1007/978-1-4615-2674-2_16
Publication status	Published - 1994
MoE publication type	A4 Article in a conference publication
Event	6th International Congress on Engineering and Food (ICEFG) - Chiba, Japan Duration: 23 May 1993 → 27 May 1993

Conference

Conference	6th International Congress on Engineering and Food (ICEFG)
Country/Territory	Japan
City	Chiba
Period	23/05/93 → 27/05/93

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10.1007/978-1-4615-2674-2_16

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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

@inproceedings{08c1c1ea9b7a449eb14e9a8774452f80,

title = "The use of xylanolytic enzymes in processing of cereals",

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.",

author = "Kaisa Poutanen and Helena H{\"a}rk{\"o}nen and Teija Parkkonen and Karin Autio and Tapani Suortti and Anne Kantelinen and Liisa Viikari",

year = "1994",

doi = "10.1007/978-1-4615-2674-2_16",

language = "English",

isbn = "978-1-4613-6149-7",

pages = "72--74",

editor = "Toshimasa Yano and Ryuichi Matsuno and Kozo Nakamura",

booktitle = "Developments in Food Engineering",

publisher = "Springer",

address = "Germany",

note = "6th International Congress on Engineering and Food (ICEFG) ; Conference date: 23-05-1993 Through 27-05-1993",

}

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. Springer, New York, pp. 72-74, 6th International Congress on Engineering and Food (ICEFG), Chiba, Japan, 23/05/93. https://doi.org/10.1007/978-1-4615-2674-2_16

The use of xylanolytic enzymes in processing of cereals. / Poutanen, Kaisa; Härkönen, Helena; Parkkonen, Teija et al.
Developments in Food Engineering: Proceedings of the 6th International Congress on Engineering and Food. ed. / Toshimasa Yano; Ryuichi Matsuno; Kozo Nakamura. New York: Springer, 1994. p. 72-74.

Research output: Chapter in Book/Report/Conference proceeding › Conference article in proceedings › Scientific › peer-review

TY - GEN

T1 - The use of xylanolytic enzymes in processing of cereals

AU - Poutanen, Kaisa

AU - Härkönen, Helena

AU - Parkkonen, Teija

AU - Autio, Karin

AU - Suortti, Tapani

AU - Kantelinen, Anne

AU - Viikari, Liisa

PY - 1994

Y1 - 1994

N2 - 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.

AB - 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.

U2 - 10.1007/978-1-4615-2674-2_16

DO - 10.1007/978-1-4615-2674-2_16

M3 - Conference article in proceedings

SN - 978-1-4613-6149-7

SP - 72

EP - 74

BT - Developments in Food Engineering

A2 - Yano, Toshimasa

A2 - Matsuno, Ryuichi

A2 - Nakamura, Kozo

PB - Springer

CY - New York

T2 - 6th International Congress on Engineering and Food (ICEFG)

Y2 - 23 May 1993 through 27 May 1993

ER -

The use of xylanolytic enzymes in processing of cereals

Abstract

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