Xylanase-mediated in situ production of arabinoxylan oligosaccharides with prebiotic potential in whole meal breads and breads enriched with arabinoxylan rich materials

• Published in: Food chemistry Vol. 131; no. 1; pp. 111 - 118
• Main Authors: Damen, Bram, Pollet, Annick, Dornez, Emmie, Broekaert, Willem F., Haesendonck, Ingrid Van, Trogh, Isabel, Arnaut, Filip, Delcour, Jan A., Courtin, Christophe M.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01-03-2012; Elsevier
• Subjects: Arabinoxylan; AXOS; Biological and medical sciences; Bread making; Cereal and baking product industries; Dietary fibre; Food industries; Fundamental and applied biological sciences. Psychology; Prebiotic; Whole meal; Xylanase; Bread making; HjXynC; AXOS; AnXyn; A/X; HjXynA; BsXyn; avDP; Xylanase; U; AX; WU-AX; Whole meal; Dietary fibre; GC; WE-AX; Prebiotic; Arabinoxylan; Bakery product; Enzyme; In situ; Oligosaccharide; Materials; Meal; Bread; Prebiotics; Glycosylases; Glycosidases; Cereal product; Production; Hydrolases; Xylan endo-1,3-β-xylosidase; Polysaccharide
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2011.08.043

► In situ production of arabinoxylan oligosaccharides (AXOS) in breads was investigated. ► The effect of several xylanases on dough stickiness and AXOS production was studied. ► Different arabinoxylan rich fibre fractions were applied to increase AXOS levels. ► A thermostable xylanase is preferred to produce good quality AXOS enriched breads. ► Rye or wheat bran can be used to produce good quality breads with high AXOS levels.
Multiple studies have revealed the prebiotic activity of cereal derived arabinoxylan oligosaccharides (AXOS). This study investigated the in situ production of AXOS during bread making. In the first part, the AXOS producing capacity of different xylanases was compared in whole meal bread making. Three mesophilic xylanases originating from Bacillus subtilis, Aspergillus niger and Hypocrea jecorina, and one thermophilic xylanase from H. jecorina (HjXynA), were used in different dosages. At dosages that did not impair dough manageability, HjXynA solubilised and cleaved the arabinoxylan fraction to the largest extent, resulting in an AXOS content of 2.1% (dry basis) and an average degree of polymerisation (avDP) of 9. In the second part, the impact of HjXynA on the AXOS levels in dietary fibre enriched breads was studied. Rye or wheat bran fortified breads treated with HjXynA yielded good quality breads with AXOS levels above 2.0% with an avDP of 26 and 19, respectively.