Evidence for the presence of arabinoxylan hydrolysing enzymes in European wheat flours

Cleemput, G.; Bleukx, W.; Oort, M. van; Hessing, M.; Delcour, Jan A.

doi:10.1016/0733-5210(95)90043-8

Cited by 45 publications

(36 citation statements)

References 9 publications

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“…1. The first step involved heating flour to inactivate endogenous arabinoxylan degrading enzymes 1,18,31 that are active in aqueous cereal flour extracts. 32,33 Hot aqueous ethanol (80%) treatments are reported to be an effective alternative primary step in the extraction process as they denature proteins including endogenous enzymes, 34 but they reduce WEAX yield by up to 60%.…”

Section: Resultsmentioning

confidence: 99%

A simplified method for extracting water‐extractable arabinoxylans from wheat flour

Ganguli

Turner

2008

J Sci Food Agric

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BACKGROUND: Water-extractable arabinoxylan (WEAX) is a minor constituent of wheat grain which influences the properties of wheat dough and its end products while conferring numerous health benefits. Consequently, various applications have been proposed for it in foodstuffs. Fortification of food products with pure WEAX extracts represents a simple means to evaluate its effect in these systems. However, rapid methods to isolate relatively pure WEAX are not available. This study aimed to develop a rapid, technically simple means to extract relatively pure WEAX on a small scale.

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Section: Resultsmentioning

confidence: 99%

A simplified method for extracting water‐extractable arabinoxylans from wheat flour

Ganguli

Turner

2008

J Sci Food Agric

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“…Besides amylases, ungerminated wheat also contains endogenous endoxylanases. 22,34 Indeed, the first harvested samples, before harvest maturity, already contained some endoxylanase activity (Figure 3), which in the flour of the Sahara and Forum varieties decreased to lower activity levels (0.08 and 0.02 EU/g, respectively) as maturity was reached and their function becomes of less importance. In contrast, flour of Tobak was already from the beginning of sampling characterized by a higher endoxylanase activity level (0.2 EU/g) that doubled toward maturity.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

Evolution and Distribution of Hydrolytic Enzyme Activities during Preharvest Sprouting of Wheat (Triticum aestivum) in the Field

Olaerts

Roye

Derde

et al. 2016

J. Agric. Food Chem.

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To date, research on preharvest sprouted (PHS) wheat has mostly been conducted on kernels germinated under laboratory conditions, which differ widely from conditions in the field. To obtain detailed knowledge of the evolution of hydrolytic enzyme activities in PHS wheat (Triticum aestivum), a broad collection of samples from three varieties was obtained by harvesting before, at, and after maturity. Delaying harvest time coupled with periods of heavy rainfall caused sprouting in the kernels, observed as a drop in Falling Number and an increase in α-amylase activity. The appearance of α-and β-amylase, peptidase, and endoxylanase activity during field sprouting was independent from each other. Consequently, Falling Number could not be used to predict activity of other hydrolytic enzymes. When differentiating endogenous from kernel-associated microbial enzymes, results showed that α-and β-amylase and peptidase activity of PHS kernels were predominantly of endogenous origin, whereas endoxylanase activity was largely from microbial origin.

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“…Recently, evidence was presented for the presence of NSPhydrolyzing enzymes in wheat flour (Cleemput et al, 1995a(Cleemput et al, , 1995b. Such enzymes, upon germination, modify the cell walls surrounding the starch and protein food reserve.…”

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confidence: 99%

“…Its structure was recently intensively studied using 'H-NMR spectroscopy and methylation analysis (Hoffmann et al, 1991(Hoffmann et al, , 1992a(Hoffmann et al, , 1992bGruppen, 1992aGruppen, , 1992bGruppen, , 1993Cleemput et al, 1993Cleemput et al, , 1995a.…”

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Identification and Characterization of a Novel Arabinoxylanase from Wheat Flour

et al. 1997

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An endogenous wheat (Triticum aestivum) flour endoxylanase was purified t o homogeneity from a crude wheat flour extract by ammonium sulfate precipitation and cation-exchange chromatography. The 30-kD protein had an isoelectric point of 9.3 or higher. A sequence of 19 amino acids at the NH, terminus showed 84.2% identity with an interna1 sequence of the 15-kD grain-softness protein, friabilin. High-performance anion-exchange chromatography and gel-permeation analysis of the hydrolysis products indicated the preferential hydrolysis of highly branched structures by the enzyme; wheat arabinoxylan and rye (Secale cereale) arabinoxylan (high arabinose to xylose ratios) were hydrolyzed more efficiently by this enzyme than oat (Avena safiva) spelt xylan (low arabinose to xylose ratios). The release of the hydrolysis products as a function of time suggested that the endoxylanolytic activity was associated with the release of arabinose units from the polysaccharides, suggesting that the enzyme action i s similar to that by endoxylanases from Ceratocystis paradoxa, Aspergillus niger, and Neurospora crassa. Although the enzyme released arabinose from arabinoxylan, it did not hydrolyze pnitrophenyl-a-i-arabinofuranoside. From the above, it follows that the enzyme, called arabinoxylanase, differs from most microbial endoxylanases and from an endoxylanase purified earlier from wheat flour.AX, the main NSP in wheat (Triticum uestivum) endosperm, consists of a linear backbone of 1P-linked 6-Dxylopyranose units with L-arabinofuranosyl residues attached to the main chain by 1,3-and/or 1,2-cu-glycosidic linkages. Its structure was recently intensively studied using 'H-NMR spectroscopy and methylation analysis (Hoffmann et al., 1991(Hoffmann et al., , 1992a(Hoffmann et al., , 1992bGruppen, 1992aGruppen, , 1992bGruppen, , 1993Cleemput et al., 1993Cleemput et al., , 1995a.NSP-hydrolyzing enzymes are found in wheat grain (Preece and MacDougall, 1958;Kulp, 1968;Lee and Ronalds, 1972;Schmitz et al., 1974;Bremen, 1981; Adlung, 1985;Moore and Hoseney, 1990), in germinated wheat and wheat bran (Beldman et al., 1996), in barley (Hordeum vulgure) aleurone layers (Taiz and Honigman, 1976;Dashek

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Evidence for the presence of arabinoxylan hydrolysing enzymes in European wheat flours

Cited by 45 publications

References 9 publications

A simplified method for extracting water‐extractable arabinoxylans from wheat flour

A simplified method for extracting water‐extractable arabinoxylans from wheat flour

Evolution and Distribution of Hydrolytic Enzyme Activities during Preharvest Sprouting of Wheat (Triticum aestivum) in the Field

Identification and Characterization of a Novel Arabinoxylanase from Wheat Flour

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