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Foods 2013, 2(2), 225-237;

Molecular Features of Wheat Endosperm Arabinoxylan Inclusion in Functional Bread

Department of Food and Tourism Management, Manchester Metropolitan University, Manchester, M14 6HR, UK
Agriculture and Agri-Food Canada, Guelph Food Research Centre, Guelph N1G 5C9, Canada
Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
Author to whom correspondence should be addressed.
Received: 26 March 2013 / Revised: 24 April 2013 / Accepted: 30 May 2013 / Published: 17 June 2013
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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). View Full-Text
Keywords: arabinoxylans; endoxylanase; functional bread; extractability; molecular weight arabinoxylans; endoxylanase; functional bread; extractability; molecular weight

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

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