Structural and quantitative changes in alkali-solubilized arabinoxylan throughout the breadmaking process.

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Tác giả: Katsuyuki Hayakawa, Yasuyuki Nishitsuji, Senay Simsek, Kristin Whitney

Ngôn ngữ: eng

Ký hiệu phân loại: 627.12 Rivers and streams

Thông tin xuất bản: England : Food chemistry , 2025

Mô tả vật lý:

Bộ sưu tập: NCBI

ID: 165388

 Arabinoxylan (AX) substantially impacts wheat dough and bread quality
  however, the behavior of water-unextractable AX (WU-AX) during breadmaking is not fully understood. This study investigates WU-AX changes during breadmaking by treating it with various sodium hydroxide (NaOH) concentrations to produce alkali-solubilized AX (AS-AX). Higher NaOH concentrations (up to 2.0 M) increase the AS-AX ratio, reaching over 80 %. The release of ferulic acid also increases with NaOH concentration but plateaus at 0.5 M NaOH. Analysis with 50 mM NaOH revealed the AS-AX ratio decreased from 46.0 % in wheat flour to 30.5 % at the proof stage, indicating WU-AX conversion to water-extractable AX (WE-AX) through the cleavage of ferulic acid-mediated bonds. High and low molecular weight AS-AX exhibit different solubilization patterns
  low molecular weight AX with weaker bonds solubilizes more readily and converts preferentially to WE-AX. Understanding these dynamic changes can enhance dough properties and bread quality through targeted WU-AX.
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