Title: Concepts for understanding and optimising xylanase functionality in cereal processing
Authors: Courtin, Christophe
Delcour, Jan #
Issue Date: 2007
Publisher: AACC International
Host Document: Cereal Foods World vol:52
Conference: AACC International Annual Meeting location:San Antonio, Texas, USA date:7-10 October 2007
Article number: A9
Abstract: Although arabinoxylans are minor constituents in cereals, these cell wall non-starch polysaccharides can have a large impact on process parameters and/or final product quality in biotechnological processes where cereals are used. This becomes especially evident through the use of xylanases. These enzymes hydroyse the arabinoxylan xylan backbone in a random manner and, by doing so, catalyze the conversion of water-unextractable arabinoxylan to solubilised arabinoxylan on the one hand and the degradation of water-extractable and solubilised arabinoxylans to lower molecular weight compounds on the other hand. In order to understand functionality of exogenously added xylanase in processes such as bread making, gluten-starch separation and pasta making and in animal feed it has become increasingly clear that insight in the preference of an endoxylanase for the hydrolysis of water-unextractable versus water-extractable arabinoxylan is of major importance. In addition, xylanase functionality is not only dependent on the enzyme itself, but also on xylanase inhibitors that are endogenously present in a number of cereals and interfere with enzyme activity. This presentation aims to provide a clear, up-to-date view on the impact of the trio xylanase, arabinoxylan and xylanase inhibitor in cereal processing, with an emphasis on breadmaking.
Publication status: published
KU Leuven publication type: IMa
Appears in Collections:Centre for Food and Microbial Technology
# (joint) last author

Files in This Item:

There are no files associated with this item.


All items in Lirias are protected by copyright, with all rights reserved.