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Genetic variation in the extract viscosity of rye (Secale cereale L.) bread made from endosperm and wholemeal flour: impact of high-molecular-weight arabinoxylan, starch and protein
- Source :
- Journal of the Science of Food and Agriculture. 91:469-479
- Publication Year :
- 2010
- Publisher :
- Wiley, 2010.
-
Abstract
- BACKGROUND: To verify the viscous potential of rye bread made from population and hybrid cultivars, the overall extract viscosities (EVs) of endosperm and wholemeal breads (EBs and WMBs respectively) were assessed using extractants of different pH. Also, arabinoxylan-dependent EV (AX-EV) was determined after combined action of starch- and protein-degrading enzymes. RESULTS: The synergistic effect of a combination of α-amylase, amyloglucosidase and protease on EV was almost two times higher than the effects observed after single addition of each of them. However, water-extractable arabinoxylans (WE AXs) were the major contributors to EV. Unexpectedly, a decrease in the mean WE AX contents observed in the following order, WMB (31.7 g kg−1) and EB (29.3 g kg−1) of hybrid rye and WMB (28.8 g kg−1) and EB (23.8 g kg−1) of population rye, was accompanied by an increase in their AX-EVs (12, 21, 21 and 29 mPa s respectively). CONCLUSION: In some cases the structure of WE AXs is a more important determinant of AX-EV than their content in rye bread. Nevertheless, both factors influence AX-EV, which may reflect the viscosity of the human small intestine after rye bread consumption, related to some beneficial metabolic effects. Therefore AX-EV can be a preliminary parameter for selection towards high-viscosity bread. Copyright © 2010 Society of Chemical Industry
- Subjects :
- Dietary Fiber
Secale
Starch
Flour
Population
Polysaccharide
Endosperm
chemistry.chemical_compound
food
Species Specificity
Arabinoxylan
Amylase
Food science
education
chemistry.chemical_classification
education.field_of_study
Nutrition and Dietetics
biology
Viscosity
Bread
Wholemeal flour
biology.organism_classification
food.food
chemistry
Agronomy
biology.protein
Hybridization, Genetic
Xylans
Glucan 1,4-alpha-Glucosidase
alpha-Amylases
Edible Grain
Agronomy and Crop Science
Peptide Hydrolases
Food Science
Biotechnology
Subjects
Details
- ISSN :
- 00225142
- Volume :
- 91
- Database :
- OpenAIRE
- Journal :
- Journal of the Science of Food and Agriculture
- Accession number :
- edsair.doi.dedup.....de2ba19b1a806c6fcfacf1b05e9a9e9e