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Enzymatic solubilization of arabinoxylans from native extruded, and high-shear-treated rye bran by different endo-xylanases and other hydrolizing enzymes

Figueroa-Espinoza Maria-Cruz, Poulsen Charlotte, Borch Soe Jorn, Zargahi Masoud Rajabi, Rouau Xavier. 2004. Enzymatic solubilization of arabinoxylans from native extruded, and high-shear-treated rye bran by different endo-xylanases and other hydrolizing enzymes. Journal of Agricultural and Food Chemistry, 52 (13) : pp. 4240-4249.

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Abstract : 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 endoxylanases 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 endoxylanase, 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)-[bêta]-D-arabinoxylan arabinofuranohydrolase (AXH) and endo-[bêta]-D-glucanase or ferulic acid esterase (FAE), from A. niger. Only [bêta]-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 hightemperature-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 (H2O2/POD) was tested on the Xyl-3 high-temperature-extruded bran extracts. Solubilized AX did not gel in the presence of the oxidizing system. (Résumé d'auteur)

Mots-clés Agrovoc : Xylane, Estérase, Péroxydase, Raifort, Sous-produit de céréales, Son, seigle, Extrusion, Gélification, Solubilisation, Aspergillus niger, Talaromyces, Agent de texture, Bacillus subtilis

Mots-clés complémentaires : Glucanase, Cisaillement, Xylanase

Classification Agris : Q02 - Food processing and preservation

Auteurs et affiliations

  • Figueroa-Espinoza Maria-Cruz, CIRAD-AMIS-AGROALIMENTAIRE (FRA)
  • Poulsen Charlotte, Danisco Cultor (DNK)
  • Borch Soe Jorn, Danisco Cultor (DNK)
  • Zargahi Masoud Rajabi, Danisco Cultor (DNK)
  • Rouau Xavier, INRA (FRA)

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/526111/)

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