The effect of soluble pentosans isolated from rye grain on staling of bread

Jankiewicz, M.; Michniewicz, J.

doi:10.1016/0308-8146(87)90010-0

Cited by 47 publications

(21 citation statements)

References 4 publications

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“…WEP being hydrophilic in nature possibly binds the water molecules that interacts with solubilized amylose chains to curtail the reassociative tendency of amylose chains. Based on the low firmness values, it has been found in previous reports that pentosan reduce the starch retrogradation and bread staling (Kim and D'Appolonia 1977a;b); Jankiewicz and Michniewiez 1987). Schiraldi et al (1996) explored the role of water-soluble pentosans besides other ingredients in bread staling through DSC and confirmed an indirect anti-staling role of soluble pentosans.…”

Section: Setback Viscositymentioning

confidence: 96%

Effect of pentosans addition on pasting properties of flours of eight hard white spring wheat cultivars

et al. 2012

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The effects of water extractable pentosans (WEP) and water unextractable pentosans (WUP) on pasting properties in flours of eight different hard white spring wheat (HWSW) cultivars was studied. WEP and WUP isolated from a hard wheat flour were added to each of the cultivars at 1% and 2% level. The results indicated that WEP exhibited a pronounced effect on pasting properties as compared to WUP and variety. Univariate analysis of variance (ANOVA) was used to evaluate sources of variation. The variety significantly (P<0.001) influenced all the pasting parameters. WUP caused significant (P<0.001) variation in paste viscosities (except breakdown). WEP influenced more pronouncedly the hot paste, cold paste, breakdown and setback viscosities with F values-221.802, 214.286, 98.073 and 120.159, respectively. Variety-by-WEP interaction exhibited significant (P<0.01) influence on pasting time, peak, hot paste and cold paste viscosities. Whereas, variety-by-WUP interaction only significantly (P<0.001) influenced the pasting-time and -temperature. Duncan's test was used to analyze the significant difference (P<0.05) within the variety. The results revealed that WUP did not induce significant (P<0.05) influence on all the pasting parameters, whereas, WEP influenced significantly (P< 0.05) the paste viscosities of some of the varieties. It was also found that the addition of WEP remarkably reduced the setback, hot paste, cold paste viscosities and increased the breakdown viscosity in all cultivar flours. The effect of WEP was greater at higher level of supplementation on paste viscosities.

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Section: Setback Viscositymentioning

confidence: 96%

Effect of pentosans addition on pasting properties of flours of eight hard white spring wheat cultivars

et al. 2012

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“…Jankiewicz and Michniewicz (1987) found that pentosans in breads resulted in a substantial increase in water absorption, thus resulting in stiffer doughs with a reduced elasticity. The stiffness of the doughs may be overcome by the addition of water.…”

Section: Effect Of Glucagel ò Inclusion On the Rheological Propertiesmentioning

confidence: 98%

Utilisation Glucagel® in the β-glucan enrichment of breads: A physicochemical and nutritional evaluation

Brennan

Cleary

2007

Food Research International

112

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“…ABFs have been used in food production for antistaling and to improve quality of bread texture (Denli and Ercan, 2001;Jankiewicz and Michniewicz, 1987), to improve flavor and aromatic fragrance of wine (Gunata et al, 1990;Michlmayr et al, 2013;Spagna et al, 1998;Spagna, et al, 1998), and to increase solubility of precipitates and prevent haze formation in fruit juice (Whitaker, 1984). Although, no studies that apply GH62 ABFs in food and beverage production have been published it is not unthinkable that applications of GH62s can further improve the processing of cell wall derived hemicelluloses and hence the quality of the above-mentioned as well as other plantbased products.…”

Section: Food and Feedmentioning

confidence: 99%

GH62 arabinofuranosidases: Structure, function and applications

Wilkens

Andersen

Dumon

et al. 2017

Biotechnology Advances

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Motivated by industrial demands and ongoing scientific discoveries continuous efforts are made to identify and create improved biocatalysts dedicated to plant biomass conversion. --1,3 arabinofuranosyl specific -L-arabinofuranosidases (EC 3.2.1.55) are debranching enzymes catalyzing hydrolytic release -L-arabinofuranosyl residues, which decorate xylan or arabinan backbones in lignocellulosic and pectin constituents of plant cell walls. The CAZy database classifies -L-arabinofuranosidases in Glycoside Hydrolase (GH) families GH2, GH3, GH43, GH51, GH54 and GH62. Only GH62 contains exclusively -L-arabinofuranosidases and these are of fungal and bacterial origin. Twenty-two GH62 enzymes out of 223 entries in the CAZy database have been characterized and very recently new knowledge was acquired with regard to crystal structures, substrate specificities, and phylogenetics, which overall provides novel insights into structure/function relationships of GH62. Overall GH62 -L-arabinofuranosidases are believed to play important roles in nature by acting in synergy with several cell wall degrading enzymes and members of GH62 represent promising candidates for biotechnological improvements of biofuel production and in various biorefinery applications.3

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The effect of soluble pentosans isolated from rye grain on staling of bread

Cited by 47 publications

References 4 publications

Effect of pentosans addition on pasting properties of flours of eight hard white spring wheat cultivars

Effect of pentosans addition on pasting properties of flours of eight hard white spring wheat cultivars

Utilisation Glucagel® in the β-glucan enrichment of breads: A physicochemical and nutritional evaluation

GH62 arabinofuranosidases: Structure, function and applications

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