Figueroa-Espinoza Maria-Cruz, Poulsen Charlotte, Borch Søe Jorn, Zargahi Masoud Rajabi, Rouau Xavier
Equipe "Technologie des Céréales et des Agropolymères", Unité Mixte de Recherche "Ingénierie des Agropolymères et Technologies Emergentes" INRA, ENSA.M, UM II, CIRAD, 2 place Viala, F-34060 Montpellier Cedex 1, France.
J Agric Food Chem. 2004 Jun 30;52(13):4240-9. doi: 10.1021/jf034809h.
The overall objective of this research was to find a new way to valorize rye bran, by producing a gellifier from the enzymatic solubilization of arabinoxylans (AX). The effects of three pure endo-xylanases from Aspergillus niger (Xyl-1), Talaromyces emersonii (Xyl-2), and Bacillus subtilis (Xyl-3) and of Grindamyl S100 (GS100), a commercial enzyme preparation containing a Xyl-1 type endo-xylanase, were tested on rye bran to study the solubilization of water-unextractable arabinoxylans (WUAX). Eight different extrusion-treated rye brans were also used as substrates to find the best physical treatment to facilitate enzymatic arabinoxylan (AX) solubilization. Arabinoxylans were better solubilized from the bran extruded at high temperature using Xyl-3. This enzyme was then tested in combination with pure (1,4)-beta-d-arabinoxylan arabinofuranohydrolase (AXH) and endo-beta-d-glucanase or ferulic acid esterase (FAE), from A. niger. Only beta-glucanase in combination with Xyl-3 improved the AX extraction, but it did not have a marked effect on the viscosity of the extracts. Xyl-3 was then tested on a high-shear-treated rye bran, and results were compared to those obtained with the high-temperature-extruded rye bran. The high-shear treatment did not improve the bran AX enzymatic solubilization. The combination of FAE with Xyl-1 or Xyl-3 did not improve the AX extraction from untreated and high-shear-treated rye bran. Finally, to study the gelation capacity of the enzymatically solubilized AX, the effect of the hydrogen peroxide/horseradish peroxidase (H(2)O(2)/POD) was tested on the Xyl-3 high-temperature-extruded bran extracts. Solubilized AX did not gel in the presence of the oxidizing system.
本研究的总体目标是找到一种新方法，通过对阿拉伯木聚糖（AX）进行酶促溶解来提高黑麦麸的价值，从而生产一种胶凝剂。测试了来自黑曲霉（Xyl-1）、艾默生篮状菌（Xyl-2）和枯草芽孢杆菌（Xyl-3）的三种纯内切木聚糖酶以及含有Xyl-1型内切木聚糖酶的商业酶制剂Grindamyl S100（GS100）对黑麦麸的作用，以研究水不溶性阿拉伯木聚糖（WUAX）的溶解情况。还使用了八种不同的挤压处理黑麦麸作为底物，以寻找促进酶促阿拉伯木聚糖（AX）溶解的最佳物理处理方法。使用Xyl-3能更好地从高温挤压的麸皮中溶解阿拉伯木聚糖。然后将该酶与来自黑曲霉的纯（1,4）-β-D-阿拉伯木聚糖阿拉伯呋喃水解酶（AXH）、内切β-D-葡聚糖酶或阿魏酸酯酶（FAE）联合进行测试。只有β-葡聚糖酶与Xyl-3联合使用能提高AX的提取率，但对提取物的粘度没有显著影响。然后在经过高剪切处理的黑麦麸上测试Xyl-3，并将结果与高温挤压黑麦麸的结果进行比较。高剪切处理并未改善麸皮AX的酶促溶解。FAE与Xyl-1或Xyl-3联合使用并未提高从未经处理和高剪切处理的黑麦麸中提取AX的效率。最后，为了研究酶促溶解的AX的胶凝能力，测试了过氧化氢/辣根过氧化物酶（H₂O₂/POD）对Xyl-3高温挤压麸皮提取物的影响。在氧化系统存在的情况下，溶解的AX不会形成凝胶。
