Evidence that pentosans and xylanase affect the re-agglomeration of the gluten network |
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| Affiliation: | 1. Department of Agrotechnology and Food Sciences, Centre for Protein Technology TNO-WU, P.O. Box 8129 6700, Wageningen EV, The Netherlands.;2. Wuhan Polytechnic University, Wuhan, China;3. TNO Nutrition and Food Research, Zeist, The Netherlands;1. Department for Agrobiotechnology (IFA-Tulln), Institute for Biotechnology in Plant Production, University of Natural Resources and Life Sciences (BOKU), Vienna, Konrad-Lorenz-Str. 20, 3430 Tulln, Austria;2. Versuchsanstalt für Getreideverarbeitung, Österreichische Mühlenvereinigung e.V., Prinz-Eugen-Straße 14/1/4, 1040 Vienna, Austria;3. Saatzucht Donau GesmbH. & CoKG, Saatzuchtstrasse 11, 2301 Probstdorf, Austria;1. Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK, S7N 5A8, Canada;2. UNB MRI Centre, University of New Brunswick, 8 Bailey Drive, Fredericton, NB, E3B 5A3, Canada;3. Crop Development Centre, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK, S7N 5A8, Canada;4. Department of Food and Human Nutritional Sciences, 209 Human Ecology Building, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada;1. School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China;2. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;3. National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China;4. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China |
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| Abstract: | In the gluten-starch separation process gluten is formed first as a result of breakdown of the gliadin-glutelin structures during mixing followed by their re-agglomeration. To date the effect of pentosans and enzymes have not been studied separately. A simple modification of TNO Glutomatic system enables pentosans, enzymes, and other materials to be added after the mixing step allowing the effect of these additives to be studied separately. Using this technique, we observed that re-aggregation of gluten proteins starts immediately after the first mixing step during the dough dilution phase. Xylanase addition prior to dough mixing can lead to ‘overdose effects’ but these were not observed when xylanase was added later during the re-agglomeration phase. We were able to distinguish between physical and chemical effects of pentosans on gluten formation. The effect of water-extractable pentosans is only partly related to its viscosity, a ferulic acid (FA) related reaction is more important. Pentosans affect the affect the agglomeration by increasing the size of the glutenin macropolymer particles. When the water-extractable pentosan effect is prevented by xylanase or FA addition, aggregation during dilution is more extensive and the glutenin macropolymer has a lower average particle size with a resulting difference in gluten rheology. |
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