title: Molecular Features of Wheat Endosperm Arabinoxylan Inclusion in Functional Bread.
abstract: Arabinoxylan (AX) is a major dietary fibre component found in a variety of cereals. Numerous health benefits of arabinoxylans have been reported to be associated with their solubility and molecular features. The current study reports the development of a functional bread using a combination of AX-enriched material (AEM) and optimal commercial endoxylanase. The total AX content of bread was increased to 8.2 g per 100 g available carbohydrates. The extractability of AX in breads with and without endoxylanase was determined. The results demonstrate that water-extractable AX (WE-AX) increased progressively through the bread making process. The application of endoxylanase also increased WE-AX content. The presence of 360 ppm of endoxylanase had positive effects on the bread characteristics in terms of bread volume and firmness by converting the water unextractable (WU)-AX to WE-AX. In addition, the molecular weight (Mw) distribution of the WE-AX of bread with and without endoxylanase was characterized by size-exclusion chromatography. The results show that as the portion of WE-AX increased, the amount of high Mw WE-AX (higher than 100 kDa) decreased, whereas the amount of low Mw WE-AX (lower than 100 kDa) increased from 33.2% to 44.2% through the baking process. The low Mw WE-AX further increased to 75.5% with the application of the optimal endoxylanase (360 ppm).
authors.affiliation: Department of Food and Tourism Management, Manchester Metropolitan University, Manchester, M14 6HR, UK. w.li@mmu.ac.uk.
authors.forename: Weili
authors.initials: W
authors.lastname: Li
authors.affiliation: Department of Food and Tourism Management, Manchester Metropolitan University, Manchester, M14 6HR, UK. qiqitutu2781@yahoo.com.
authors.forename: Hui
authors.initials: H
authors.lastname: Hu
authors.affiliation: Agriculture and Agri-Food Canada, Guelph Food Research Centre, Guelph N1G 5C9, Canada. qi.wang@agr.gc.ca.
authors.forename: Qi
authors.initials: Q
authors.lastname: Wang
authors.affiliation: Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand. charles.brennan@lincoln.ac.nz.
authors.forename: Charles S
authors.initials: CS
authors.lastname: Brennan
keywords: arabinoxylans; endoxylanase; extractability; functional bread; molecular weight