The effect of pentosanase on the solubilisation and degradation of arabinoxylan extracted from whole and refined wheat flour
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- 作者：Wei Yang ; Zhijian Jiang ; Liya Liu ; Yanjun Lin ; Li Wang and Sumei Zhou
- 刊名：Journal of the Science of Food and Agriculture
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：97
- 期：3
- 页码：1034-1041
- 全文大小：549K
- ISSN：1097-0010
文摘
The quality improvement capability of pentosanase (Pn) for whole-wheat Chinese steamed bread (CSB) is not as efficient as that for refined CSB. However, the underlying mechanism remains to be elucidated. In this work, water-extractable arabinoxylan (WEAX) and water-unextractable solids (WUS) were extracted from whole and refined wheat flour, and then treated with Pn under the conditions similar to CSB-making. Solubilisation and degradation of arabinoxylan (AX) caused by Pn treatment were determined.