Control of arabinoxylan solubilization and hydrolysis in mashing

The effects of mashing variables, such as mashing-in time, mash thickness, grist coarseness, and stirring, on the solubilization and hydrolysis of arabinoxylans were studied. Response surface methodology (RSM) and central composite design (CCD) were employed to further optimize the process. Under th...

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Bibliographic Details
Published in:	Food chemistry Vol. 90; no. 1-2; pp. 101 - 108
Main Authors:	Li, Yin, Lu, Jian, Gu, Guoxian
Format:	Journal Article
Language:	English
Published:	Oxford Elsevier Ltd 01-03-2005 Elsevier
Subjects:	arabinoxylan Arabinoxylans Biological and medical sciences Endo-xylanase Food industries food processing Fundamental and applied biological sciences. Psychology hydrolysis malting barley malting quality Mashing optimization response surface methodology saccharification temperature viscosity water solubility Endo-xylanase Mashing Arabinoxylans Hydrolysis Enzyme Glycosidases Hydrolases Xylan endo-1,3-β-xylosidase Solubilization O-Glycosidases Polysaccharide Arabinoxylan
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Summary:	The effects of mashing variables, such as mashing-in time, mash thickness, grist coarseness, and stirring, on the solubilization and hydrolysis of arabinoxylans were studied. Response surface methodology (RSM) and central composite design (CCD) were employed to further optimize the process. Under the optimum operational conditions, namely mashing-in temperature of 49 °C, first saccharification rest temperature of 62 °C and second saccharification rest temperature of 71 °C, arabinoxylan content decreased from 1510 to 1170 mg/l.
ISSN:	0308-8146 1873-7072
DOI:	10.1016/j.foodchem.2004.03.031