Title: Behavior of Triticum durum Desf. arabinoxylans and arabinogalactan peptides during industrial pasta processing
Authors: Ingelbrecht, JA ×
Verwimp, Tiny
Grobet, Piet
Delcour, Jan #
Issue Date: Apr-2001
Series Title: Journal of Agricultural and Food Chemistry vol:49 issue:4 pages:1783-1789
Abstract: Three industrial pasta processing lines for different products (macaroni, capellini and instant noodles) were sampled at three subsequent stages (semolina, extruded, and dried end products) in the process. Arabinoxylans (AX) and arabinogalactan peptides (AGP) were analyzed. Although very low endoxylanase activities were measured, the level of water-extractable AX (WE-AX) increased, probably because of mechanical forces. No change was observed in the level and structural characteristics of AGP. The WE-AX molecular weight (MW) profiles showed a very small shift toward lower MW profiles; those of AGP revealed no changes as a result of the production process. After separation of WE-AX and AGP, H-1 NMR analysis and gas chromatography of the alditol acetates obtained following hydrolysis, reduction, and acetylation revealed no changes in the arabinose substitution profile of the WE-AX samples during pasta processing. At optimal cooking times, WEAX losses in the cooking water are small (maximally 5.9%). However, the loss of AGP is more pronounced (maximally 25.0%). Overcooking led to more losses of both components.
ISSN: 0021-8561
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
Faculty of Bioscience Engineering
× corresponding author
# (joint) last author

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