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Title: Xylanase-mediated in situ production of arabinoxylan oligosaccharides with prebiotic potential in whole meal breads and breads enriched with arabinoxylan rich materials
Authors: Damen, Bram
Pollet, Annick
Dornez, Emmie
Broekaert, Willem
Van Haesendonck, Ingrid
Trogh, Isabel
Arnaut, Filip
Delcour, Jan
Courtin, Christophe # ×
Issue Date: Mar-2012
Publisher: Applied Science Publishers
Series Title: Food Chemistry vol:131 issue:1 pages:111-118
Abstract: Multiple studies have revealed the prebiotic activity of cereal derived arabinoxylan oligosaccharides (AXOS). This study investigated the in situ production of AXOS during bread making. In the first part, the AXOS producing capacity of different xylanases was compared in whole meal bread making. Three mesophilic xylanases originating from Bacillus subtilis, Aspergillus niger and Hypocrea jecorina, and one thermophilic xylanase from H. jecorina (HjXynA), were used in different dosages. At dosages that did not impair dough manageability, HjXynA solubilised and cleaved the arabinoxylan fraction to the largest extent, resulting in an AXOS content of 2.1% (dry basis) and an average degree of polymerisation (avDP) of 9. In the second part, the impact of HjXynA on the AXOS levels in dietary fibre enriched breads was studied. Rye or wheat bran fortified breads treated with HjXynA yielded good quality breads with AXOS levels above 2.0% with an avDP of 26 and 19, respectively.
ISSN: 0308-8146
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
Centre of Microbial and Plant Genetics
× corresponding author
# (joint) last author

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