Depolymerization Degree of Water-Extractable Arabinoxylans in Rye Bread: Characteristics of Inbred Lines Used for Breeding of Bread Cultivars
Autor: | Malgorzata R Cyran, Alicja Ceglińska, Irena Kolasińska |
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Rok vydání: | 2012 |
Předmět: |
Rye bread
1h nmr spectroscopy Reduced risk Endo-1 4-beta Xylanases Viscosity Depolymerization Chemistry Secale digestive oral and skin physiology Water food and beverages Bread Health Promotion General Chemistry Polymerization Endosperm Inbred strain Agronomy Seeds Inbreeding Xylans Cultivar Food science General Agricultural and Biological Sciences |
Zdroj: | Journal of Agricultural and Food Chemistry. 60:8720-8730 |
ISSN: | 1520-5118 0021-8561 |
Popis: | The water-extractable arabinoxylans (WE AXs) present in rye bread govern its viscous properties, which may be related to reduced risk of cardiovascular diseases and diabetes. Breads made from rye cultivars generally exhibit higher AX-dependent extract viscosities (Cyran, M. R.; Saulnier, L. Food Chemistry2012, 131, 667-676) when compared with those produced from inbred lines used for their breeding. To give further details about this trend, the WE AXs were isolated from breads of lines and structurally characterized by HPSEC and (1)H NMR spectroscopy. The extract viscosities of endosperm and whole-meal breads were usually comparable, in contrast to those made from rye cultivars with higher viscosity of endosperm bread. The WE AXs present in breads obtained from inbred lines were characterized by the higher degradation degrees than those in breads from cultivars, as indicated by their HPSEC-RI profiles. This was associated with considerably lower proportions of 2-Xylp in their backbones. Besides, a level of endoxylanase activity in flours from inbred lines was much higher than that in flours from cultivars. Breeding of hybrid rye cultivars for production of high-viscosity bread requires the proper components. They may be preliminarily selected from populations with high WE AX contents and relatively low levels of endoxylanase activity by using the overall viscosity test for starting flours. However, further measurement of AX-dependent extract viscosity in test breads made from such lines may verify their usefulness completely. |
Databáze: | OpenAIRE |
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