The effect of pentosanase on the solubilisation and degradation of arabinoxylan extracted from whole and refined wheat flour

文献类型： 外文期刊

第一作者： Yang, Wei

作者： Yang, Wei;Jiang, Zhijian;Wang, Li;Liu, Liya;Lin, Yanjun;Zhou, Sumei

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关键词： Chinese steamed bread;WEAX;WUS;whole-wheat flour;refined wheat flour;pentosanase

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

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收录情况： SCI

摘要： BACKGROUND: 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.

分类号： S

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