title: Impact of inhibition sensitivity on endoxylanase functionality in wheat flour breadmaking.
abstract: A Bacillus subtilis endoxylanase (XBS(i)) sensitive to inhibition by Triticum aestivum L. endoxylanase inhibitor (TAXI) and a mutant thereof (XBS(ni)), uninhibited by TAXI, were used in straight-dough breadmaking to assess the importance of endoxylanase inhibition sensitivity on endoxylanase functionality in the process. With two European wheat flours, the loaf volume improving effect of XBS(ni) at much lower enzyme dosages was substantially larger than that brought about by XBS(i). This coincided with differences in arabinoxylan (AX) hydrolysis. Although XBS(ni) had a lower substrate selectivity for water-unextractable arabinoxylan (WU-AX) than XBS(i), the former solubilized significantly more WU-AX than XBS(i). Because of inhibition, XBS(i) solubilized most of the WU-AX during mixing, whereas, with XBS(ni), the rate of solubilization decreased less with increasing processing time than that with XBS(i). During fermentation and baking and at the highest dosage (600 U/kg of flour of XBS(i) and 60 U/kg of flour of XBS(ni)), XBS(ni) induced a stronger degradation of enzymically solubilized and water-extractable AX than XBS(i). Taken together, the data clearly demonstrate that endoxylanases, which in vitro are inhibited by endoxylanase inhibitors and still are active in the breadmaking process, as demonstrated by their functional (bread volume) enhancing effect, gradually lose their activity in the process.
authors.affiliation: Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. isabel.trogh@agr.kuleuven.ac.be
authors.forename: Isabel
authors.initials: I
authors.lastname: Trogh
authors.forename: Jens F
authors.initials: JF
authors.lastname: Sørensen
authors.forename: Christophe M
authors.initials: CM
authors.lastname: Courtin
authors.forename: Jan A
authors.initials: JA
authors.lastname: Delcour
mesh_terms: D001412:Bacillus subtilis / Q000201:enzymology; D001939:Bread / Q000032:analysis; D043364:Endo-1,4-beta Xylanases / Q000037:antagonists & inhibitors* / Q000378:metabolism*; D004791:Enzyme Inhibitors / Q000494:pharmacology*; D005433:Flour / Q000032:analysis; D005511:Food Handling; D014908:Triticum / Q000737:chemistry*; D014783:Viscosity; D014990:Xylans / Q000378:metabolism
chemical_list: D004791:Enzyme Inhibitors; D014990:Xylans; C085118:arabinoxylan; D043364:Endo-1,4-beta Xylanases