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. 2013 Jun 17;2(2):225-237.
doi: 10.3390/foods2020225.

Molecular Features of Wheat Endosperm Arabinoxylan Inclusion in Functional Bread

Weili Li  1 , Hui Hu  2 , Qi Wang  3 , Charles S Brennan  4
Affiliations

Molecular Features of Wheat Endosperm Arabinoxylan Inclusion in Functional Bread

Weili Li et al. Foods. .

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; extractability; functional bread; molecular weight.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Chemical composition of arabinoxylan-enriched material provided by Henan Lianhua Monosodium Glutamate Group Co. Ltd.
Figure 2
Figure 2
Bread crumb firmness of white bread, bread + AEM, bread + AEM with 360 ppm of endoxylanase and bread + AEM with 600 ppm of endoxylanase.
Figure 3
Figure 3
Bread crumb of white bread, bread + AEM, bread + AEM with 360 ppm of endoxylanase and bread + AEM with 600 ppm of endoxylanase.
Figure 4
Figure 4
Water unextractable arabinoxylan (WU-AX), water extractable arabinoxylan (WE-AX) and total arabinoxylan content per 100 g of available carbohydrates in white bread, bread + AEM, bread + AEM with 360 ppm of endoxylanase and bread + AEM with 600 ppm of endoxylanase.
Figure 5
Figure 5
Molecular distribution of AX in AEM, bread + AEM, bread + AEM with 360 ppm of endoxylanase and bread + AEM with 600 ppm of endoxylanase.
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