Evidence for the presence of arabinoxylan hydrolysing enzymes in European wheat flours |
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| Institution: | 1. TNO, Nutrition and Food Research Institute, P.O. Box 360, 3700 AJ Zeist, The Netherlands;2. Katholieke Universiteit Leuven, Research Unit Food Chemistry, Kardinaal Mercierlaan 92, B-3001 Heverlee, Belgium;1. S. A. Jain (PG) College, Ambala City, Haryana, India;2. Department of Mathematics, Chandigarh University, Gharuan (Mohali), Punjab, India;1. College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China;2. College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing 210037, China;1. Department of Teaching Veterinary Clinical Complex, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004, Punjab, India;2. Department of Veterinary Gynaecology and Obstetrics, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004, Punjab, India;1. CSIRO Food and Nutrition, 671 Sneydes Road, Werribee, VIC 3030, Australia;2. School of Applied Sciences, RMIT University, VIC 3001, Australia;3. Faculty of Agriculture, Pattimura University, Ambon 97233, Indonesia;4. ARC Industrial Transformation Training Centre for Functional Foods, Charles Sturt University, Wagga Wagga, NSW, Australia;5. AgResearch Ltd., Grasslands Research Centre, Tennent Drive, Palmerston North 4442, New Zealand;1. Megazyme International, IDA Business Park, Southern Cross Road, Bray, Wicklow, Ireland;2. Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Department of Grain Processing and Bakery, 36 Rakowiecka St, 02-532, Warsaw, Poland;1. SIK (The Swedish Institute for Food and Biotechnology), PO Box 5401, SE-402 29 Gothenburg, Sweden;2. Chalmers University of Technology, Department of Materials and Manufacturing Technology, SE-412 96 Gothenburg, Sweden |
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| Abstract: | Water extracts of flour samples prepared from six sound European wheat varieties hydrolyse p-nitrophenyl-β-d-xylopyranoside and p-nitrophenyl-α-l-arabino-furanoside and, in addition, release soluble, dyed fragments from azurine crosslinked xylan. Incubation of water soluble wheat arabinoxylan with water extracts of flour results in the release of low molecular weight fractions consisting mainly of arabinose and xylose and small proportions of oligosaccharides as detected by high performance anion exchange chromatography. Gel permeation profiles of the incubation mixtures show a clear breakdown of the arabinoxylan. |
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