Composition and microstructure alteration of triticale grain surface after processing by enzymes of cellulase complex
DOI:
https://doi.org/10.5219/411Keywords:
triticale, grain, xylanase, microstructure, antioxidant activityAbstract
It is found that the pericarp tissue of grain have considerable strength and stiffness, that has an adverse effect on quality of whole-grain bread. Thereby, there exists the need for preliminary chemical and biochemical processing of durable cell walls before industrial use. Increasingly used in the production of bread finds an artificial hybrid of the traditional grain crops of wheat and rye - triticale, grain which has high nutritional value. The purpose of this research was to evaluate the influence of cellulose complex (Penicillium canescens) enzymes on composition and microstructure alteration of triticale grain surface, for grain used in baking. Triticale grain was processed by cellulolytic enzyme preparations with different composition (producer is Penicillium canescens). During experiment it is found that triticale grain processing by enzymes of cellulase complex leads to an increase in the content of water-soluble pentosans by 36.3 - 39.2%. The total amount of low molecular sugars increased by 3.8 - 10.5 %. Studies show that under the influence of enzymes the microstructure of the triticale grain surface is changing. Microphotographs characterizing grain surface structure alteration in dynamic (every 2 hours) during 10 hours of substrate hydrolysis are shown. It is found that the depth and direction of destruction process for non-starch polysaccharides of grain integument are determined by the composition of the enzyme complex preparation and duration of exposure. It is found, that xylanase involved in the modification of hemicelluloses fiber having both longitudinal and radial orientation. Hydrolysis of non-starch polysaccharides from grain shells led to increase of antioxidant activity. Ferulic acid was identified in alcoholic extract of triticale grain after enzymatic hydrolysis under the influence of complex preparation containing cellulase, xylanase and β-glucanase. Grain processing by independent enzymes containing in complex preparation (xylanase and β-glucanase) shows that more significant role in polysaccharide complex composition and grain surface microstructure alteration belongs to xylanase. Grain processing by independent of cellulolytic enzymes may decrease the strength of pericarp tissue of grain and improved sensory characteristics of the bread.
Downloads
Metrics
References
Andlaver, W., Furst P. 2002. Nutraceuticals a piece of history, present status and outlook. Food Research International. vol. 35, no. 2-3, p. 171-176. https://doi.org/10.1016/S0963-9969(01)00179-X
Antoine, C., Peyron, S., Mobille, F., Lapierre, C., Bouchet, B., Abecassis, J., Rouau, X. 2003. Individual contribution of grain outer layers and their cell wall structure to the mechanical properties of wheat bran. Journal of Agricultural and Food Chemistry. vol. 51, no. 7, p. 2026-2033. https://doi.org/10.1021/jf0261598
Barron, C., Surget, A., Rouau, X. 2007. Relative amoutns of tissues in mature what (Triticum aestivum L.) grain and their carbohydrate and phenolic acid composition. Journal of Cereal Science. vol. 45, no. 1,
p. 88-96. https://doi.org/10.1016/j.jcs.2006.07.004
Broun, L., Rosner, B., Willett, W. W., Sacks, F. M. 1999. Cholesterol-lowering effects of dietary fibre: a meta-analysis. The American Journal of Clinical Nutrition. vol. 69, p. 30-42. Available at: http://ajcn.nutrition.org/content/69/1/30.full
Cauvain, S. P., Young, L. S. 2007. Technology of Breadmaking: Springer US. 397 p. ISBN 978-3-319-14687-4; https://doi.org/10.1007/978-3-319-14687-4
Charalampopoulos, D., Wang, R., Pandella, S. S., Webb, C. 2002. Application of cereals and cereal components in functional food: a review. International Journal of Food microbiology, vol. 79, no. 1-2, p. 131-141. https://doi.org/10.1016/S0168-1605(02)00187-3
Courtin, C. M., Delcour, J. A. 2002. Arabinoxylans and endoxylanases in wheat flour bread-making. Journal of Cereal Science, vol. 35, no. 3, p. 225-243. https://doi.org/10.1006/jcrs.2001.0433
Courtin, C. M., Roelants, A., Delcour, J. A. 1999. Fractionation–reconstitution experiments provide insight into the role of endoxylanases in bread-making. Journal of Agricultural and Food Chemistry,
vol. 47, no. 5, p. 1870-1877. https://doi.org/10.1021/jf981178w PMid:10552464
Cummings, J. H., Bingham, S. A., Heaton, K. W., Eastwood M. 1992. Fecal weight, colon cancer risk and the dietary intake of nonstarch polysaccharides (dietary fibre). Gastroenterology. vol. 103, no. 6, p. 1783-1789. PMid:1333426
Cummings, J. H., Mann, J. I., Nishida, C., Vorster, H. H. 2009. Dietary fibre: an agreed definition. Lancet. vol. 373, no. 9661, p. 366-66. https://doi.org/10.1016/S0140-6736(09)60117-3
De Vries, R. P., Kester, H. C. M., Poulsen, CH. H., Benen, J. A. E., Visser, J. 2000. Synergy between enzymes from Aspergillus involved in the degradation of plant cell wall polysaccharides. Carbohydrate Research. vol. 327, no. 4, p. 401-410. https://doi.org/10.1016/S0008-6215(00)00066-5
Gebruers, K., Dornez, E., Boros, D., Fras, A., Dynkowska, W., Bedo, Z., Rakszegi, M., Delcour, J. A., Courtin Ch. M. 2008. Variation in the content of dietary fibre and components ther of in wheats in the HEALTHGRAIN diversity screen. Journal of Agricultural and Food Chemistry. vol. 56, no. 21, p. 9740-9749. https://doi.org/10.1021/jf800975w PMid:18921978
Grigelmo-Miguel, N., Martin-Belloso, O. 1999. Comparison of dietary fibre from by-products of processing fruits and greens and from cereals. Lebensm-Wiss Technology. vol. 32, no. 8, p. 503-508. https://doi.org/10.1006/fstl.1999.0587
Jacobs, J., Marquart, L., Slavin, J., Kushi, L. 1998. Whole-grain intake and cancer: an explanded review and meta-analysis. Nutrition and Cancer. vol. 30, no. 2, p. 85-96. https://doi.org/10.1080/01635589809514647 PMid:9589426
Jiang, Z., Li, X., Yang, S., Li, L., Tan, S. 2005. Improvement of the breadmaking quality of the flour by the hiperthermophilic xylanase B from Thermotoga Maritime. Food Research International. vol. 38, no. 1, p. 37-43. https://doi.org/10.1016/j.foodres.2004.07.007
Hashimoto, S., Shogren, N. D., Pomeranz, Y. 1987. Cereal pentosans: estimation and significance. I. Pentosans in wheat and milled wheat products. Cereal Chemistry. vol. 64, no. 1, p. 30-34. Available at: http://www.aaccnet.org/publications/cc/backissues/1987/documents/64_30.pdf
Havrlentova, M., Petrulakova, Z., Burgarova, A., Gago, F., Hlinkova, A., Sturdik, E. 2011. Cereal β-glucans and their significance for the preparation of functional food: a review. Czech Journal of Food Sciences. vol. 29, no 1, p. 1-14. Available at: http://www.agriculturejournals.cz/publicFiles/34997.pdf
Izydorczyk, M. S., Biliarderis, C. G. 1995. Cereal arabinoxylans: advances in structure and physico-chemical properties. Carbohydrate Polymers. vol. 28, no. 1, p. 33-48. https://doi.org/10.1016/0144-8617(95)00077-1
Lazaridou, A., Biliaderis, C. G. 2007. Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects. Journal of Cereal Science. vol. 46, no. 2, p. 101-118. https://doi.org/10.1016/j.jcs.2007.05.003
Leggio, L. L., Pickersgill, R. W. 1999. Xylanase-oligosaccharide interactions studied by a competitive enzyme assay. Enzyme and microbial technology. vol. 25, no. 8-9, p. 701-709. https://doi.org/10.1016/S0141-0229(99)00103-9
Lu, Z. X., Walker, K. Z., Muir, J. G., O'Dea, K. 2004. Arabinoxylan fibre improves metaoblic control in peoplewith Type 2 diabetes.European Journal of Clinical Nutrition. vol. 53, p. 621-628. https://doi.org/10.1038/sj.ejcn.1601857
Mcintosh, G. H., Whyte, J., Mcarthur, R., Nestel, P. 1991. Barley and wheat foods: influence on plasma cholesterol concerntations in hypercholesterolemeic men. The American Journal of Clinical Nutrition. vol. 53, no. 5, p. 1205-1209. PMid:1850576
Parkkonen, T., Tervila-Wilo, A., Hopeakoski-Nurminen, N., Morgan, A., Poutanen, K., Autio, K. 1997. Changes in Wheat Microstructure Following in Vitro Digestion. Acta Agriculturae Scandinavica - Section B Soil and Plant Science. vol. 47, no. 1, p. 43-47. https://doi.org/10.1080/09064719709362437
Peterson, K., Nordlang, E., Tornberg, E., Eliasson, A. CH., Buchert, J. 2013. Impact of the cell wall destroying enzymes on the water-holding capacity and solubility of dietary fiber in the rye and wheat bran. Journal of the science of food and agriculture. vol. 93, no. 4, p. 882-889. https://doi.org/10.1002/jsfa.5816 PMid:22865289
Said, F., Pasha, I., Anjum, F. M., Sultan, M. 2011. Arabinoxylans and arabinogalactans: a Comprehensive treatise (Review). Critical Reviews in food science and nutrition. vol. 51, no. 5, p. 467-476. https://doi.org/10.1080/10408391003681418 PMid:21491271
Silva, В. A., Ferreres, F., Malva, J. O., Dias, A. C. P. 2005. Phytochemical and antioxidant characterization of Hypericum perforatum alcoholic extracts. Food Chemistry. vol. 90, no. 1-2, p. 157-167. https://doi.org/10.1016/j.foodchem.2004.03.049
Sinitsyna, O. A., Bukhtoyarov, F. E., Gusakov, A. V., Sinitsyn, A. P., Okunev, O. N., Bekkarevitch, A. O., Vinetsky, Yu. P. 2003. Isolation and properties of major components of Penicillium canescens extracellular enzyme complex. Biochemistry (Moscow). vol. 68, no 11, p. 1200-1209. https://doi.org/10.1023/B:BIRY.0000009134.48246.7e
Tervila-Wilo, A., Parkkonen, T., Morgan, A., Hopeakoski-Nurminen, N., Poutanen, K., Heikkinen, P., Autio, K. 1996. In vitro digestion of wheat microstructure with xylanase and cellulase from Trichoderma reesei. Journal of Cereal Science. vol. 24, no. 3, p. 215-225. https://doi.org/10.1006/jcrs.1996.0054
Ulvsov, P., Øbro, J., Hayash, T., Mikkelsen, J. D. 2011. Enzymatic Modification of Plant Cell Wall Polysaccharides. Annual Plant Reviews: Plant Polysaccharides, Biosynthesis and Bioengineering, Blackwell Publishing Ltd., vol. 41, p. 367-387. https://doi.org/10.1002/9781444391015.ch15
Vaikousi, H., Biliaderis, C. G., Izydorczyk, M. S. 2004. Solution flow behavior and gelling properties of water-soluble barley (1→3, 1→4)-β-glucans varying in molecular size. Journal of Cereal Science. vol. 39, no. 1, p. 119-137. https://doi.org/10.1016/j.jcs.2003.09.001
Van Craeyveld, V., Holopainen, U., Selinheimo, E., Poutanen, K., Delcour, J. A., Courtin, C. M. 2009. Extensive dry ball milling of wheat and rye bran leads to in situ production of arabinoxylan oligosaccharides through nanoscale fragmentation. Journal of Agricultural and Food Chemistry. vol. 57, no. 18, p. 8467-8473. https://doi.org/10.1021/jf901870r PMid:19754173
Ermakov, A. I. 1972. Methods for biochemical study of plants. Leningrad: Kolos. 456 p.
Kuznetsova, E. A., Cherepnina, L. V. 2010. Mathematical explanation of the enzyme preparations selection in the technology of triticale grain bread. Storage and processing of agricultural raw materials. M. "Food Industry"(Moscow). no. 2, p. 42-44.
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
