Department of Plant Biochemistry and Physiology, Plant Breeding and Acclimatization Institute, National Research Institute, Radzikow, 05-870 Blonie, Poland.
Food Chem. 2014 Feb 15;145:356-64. doi: 10.1016/j.foodchem.2013.07.093. Epub 2013 Jul 27.
Insight into solubilisation mechanisms of rye arabinoxylans during breadmaking is important for understanding the biochemical processes that affect bread attributes. Purified ethanol precipitated water-extractable arabinoxylans (WE-AX) and residual unextractable counterparts (WU-AX) were isolated from rye flours and resulting breads. While the endosperm flours had lower endoxylanase activities and higher arabinose-to-xylose ratios of WU-AX than those of corresponding wholemeals, there were not any significant differences between them in the mean amounts of WU-AX hydrolysed during breadmaking. Nevertheless, they were highly affected by rye cultivar used for breadmaking. On average, 42% and 36% of WU-AX were recovered in bread WE-AX fraction, causing its 11% and 8% increase, respectively for endosperm and wholemeal breads. Bread WE-AX, however, had lower molecular weights than those of starting flours, implying chains depolymerisation. Degree of AX solubilisation depends mainly on rye genotype used, determining combined effect of enzymatic and acid hydrolyses, associations and fine structure of AX.
了解黑麦阿拉伯木聚糖在面包制作过程中的溶解机制对于理解影响面包特性的生化过程非常重要。从黑麦面粉和相应的全麦面包中分离出纯化的乙醇沉淀水可提取阿拉伯木聚糖（WE-AX）和残留的不可提取的阿拉伯木聚糖（WU-AX）。尽管胚乳面粉的内切木聚糖酶活性较低，且 WU-AX 的阿拉伯糖与木糖比值高于相应的全麦面粉，但在面包制作过程中 WU-AX 水解的平均量之间没有显著差异。然而，它们受到用于制作面包的黑麦品种的高度影响。平均而言，42%和 36%的 WU-AX 回收在面包 WE-AX 级分中，分别导致胚乳和全麦面包的 11%和 8%增加。然而，面包 WE-AX 的分子量低于起始面粉，表明链的解聚。AX 的溶解程度主要取决于所用的黑麦基因型，决定了酶解和酸解、AX 的结合和精细结构的综合作用。
