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Foods 2013, 2(2), 225-237; doi:10.3390/foods2020225
Article

Molecular Features of Wheat Endosperm Arabinoxylan Inclusion in Functional Bread

1
, 1
, 2
 and 3,*
Received: 26 March 2013; in revised form: 24 April 2013 / Accepted: 30 May 2013 / Published: 17 June 2013
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Abstract: Arabinoxylan (AX) is a major dietary fibre component found in a variety of cereals. Numerous health benefits of arabinoxylans have been reported to be associated with their solubility and molecular features. The current study reports the development of a functional bread using a combination of AX-enriched material (AEM) and optimal commercial endoxylanase. The total AX content of bread was increased to 8.2 g per 100 g available carbohydrates. The extractability of AX in breads with and without endoxylanase was determined. The results demonstrate that water-extractable AX (WE-AX) increased progressively through the bread making process. The application of endoxylanase also increased WE-AX content. The presence of 360 ppm of endoxylanase had positive effects on the bread characteristics in terms of bread volume and firmness by converting the water unextractable (WU)-AX to WE-AX. In addition, the molecular weight (Mw) distribution of the WE-AX of bread with and without endoxylanase was characterized by size-exclusion chromatography. The results show that as the portion of WE-AX increased, the amount of high Mw WE-AX (higher than 100 kDa) decreased, whereas the amount of low Mw WE-AX (lower than 100 kDa) increased from 33.2% to 44.2% through the baking process. The low Mw WE-AX further increased to 75.5% with the application of the optimal endoxylanase (360 ppm).
Keywords: arabinoxylans; endoxylanase; functional bread; extractability; molecular weight arabinoxylans; endoxylanase; functional bread; extractability; molecular weight
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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MDPI and ACS Style

Li, W.; Hu, H.; Wang, Q.; Brennan, C.S. Molecular Features of Wheat Endosperm Arabinoxylan Inclusion in Functional Bread. Foods 2013, 2, 225-237.

AMA Style

Li W, Hu H, Wang Q, Brennan CS. Molecular Features of Wheat Endosperm Arabinoxylan Inclusion in Functional Bread. Foods. 2013; 2(2):225-237.

Chicago/Turabian Style

Li, Weili; Hu, Hui; Wang, Qi; Brennan, Charles S. 2013. "Molecular Features of Wheat Endosperm Arabinoxylan Inclusion in Functional Bread." Foods 2, no. 2: 225-237.

Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert