Gys Wouter, Courtin Christophe M, Delcour Jan A
Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
J Agric Food Chem. 2003 Jul 2;51(14):4119-25. doi: 10.1021/jf034060a.
Refrigerated doughs develop syruping upon prolonged storage. To assess the role of arabinoxylans (AX), in this phenomenon, the evolution of the AX population and syruping in refrigerated doughs during storage were studied. When doughs were kept at 6 degrees C for up to 34 days of storage, dough syruping increased from 0% (fresh dough) to 22% of dough weight, reaching a plateau after 16 days of storage. High-performance size exclusion chromatography and gas-liquid chromatography showed hydrolysis of water-unextractable AX in the refrigerated dough, resulting in increased levels of solubilized AX in the first 2 days of storage. Longer storage resulted in further degradation of solubilized and water-extractable AX. Increased syruping was accompanied by a decrease in farinograph dough consistency. The results support the hypothesis that loss of water-holding capacity due to degradation of AX by endogenous xylanases is responsible for dough syruping.
冷藏面团在长期储存后会出现糖浆化现象。为了评估阿拉伯木聚糖（AX）在这一现象中的作用，研究了冷藏面团在储存过程中AX群体的演变和糖浆化情况。当面团在6摄氏度下储存长达34天时，面团糖浆化程度从0%（新鲜面团）增加到面团重量的22%，储存16天后达到稳定水平。高效尺寸排阻色谱法和气液色谱法显示，冷藏面团中不可水溶提取的AX发生了水解，导致储存前两天水溶提取的AX水平增加。更长时间的储存导致水溶提取的AX和可水提取的AX进一步降解。糖浆化程度增加伴随着粉质仪面团稠度的降低。这些结果支持了这样一种假设，即内源性木聚糖酶对AX的降解导致持水能力丧失是面团糖浆化的原因。
