PMID- 12381136
OWN - NLM
STAT- MEDLINE
DCOM- 20030130
LR  - 20190723
IS  - 0021-8561 (Print)
IS  - 0021-8561 (Linking)
VI  - 50
IP  - 22
DP  - 2002 Oct 23
TI  - Enzymatic solubilization of arabinoxylans from isolated rye pentosans and rye 
      flour by different endo-xylanases and other hydrolyzing enzymes. Effect of a 
      fungal caccase on the flour extracts oxidative gelation.
PG  - 6473-84
AB  - Water-extractable (WEP) and water-unextractable (WUP) pentosans were isolated 
      from a rye flour. The effect of a commercial enzyme preparation, Grindamyl S 100 
      (GS100), containing pentosanase activities, was investigated on WEP, WUP, a mix 
      of WEP and WUP, and the rye flour, with the aim to monitor the solubilization and 
      depolymerization of high molecular weight arabinoxylans and the effect on the 
      viscosity of the reaction medium. The effects of other hydrolyzing enzymes were 
      also tested. Three xylanases were used: xylanase 1 (Xyl-1) from Aspergillus 
      niger, the main activity present in GS100; xylanase 2 (Xyl-2) from Talaromyces 
      emersonii; and xylanase 3 (Xyl-3) from Bacillus subtilis. Xyl-3 was used in 
      combination with Xyl-1, (1,4)-beta-D-arabinoxylan arabinofuranohydrolase, 
      endo-beta-D-glucanase, or ferulate esterase from A. niger, but no synergism was 
      observed. GS100 and xylanases increased the arabinoxylan solubilization, Xyl-3 
      and Xyl-1 being those that presented the best yields of extraction without 
      extensive depolymerization of water-extractable arabinoxylans. Both xylanases 
      were affected by an inhibitor in rye flour. Flour treated with hot ethanol was 
      used to study the oxidative gelation of flour extracts treated with xylanases, in 
      the presence of laccase from Pycnoporus cinnabarinus. Two doses of xylanases were 
      tested (0.5 and 2.5 units). Only the flour extracts treated with 0.5 unit of 
      Xyl-1 thickened.
FAU - Figueroa-Espinoza, M C
AU  - Figueroa-Espinoza MC
AD  - Unite de Technologie des Cereales et des Agropolymeres, INRA-ENSAM, 2 place 
      Viala, 34060 Montpellier cedex 01, France. figueroa@cirad.fr
FAU - Poulsen, C
AU  - Poulsen C
FAU - Borch Soe, J
AU  - Borch Soe J
FAU - Zargahi, M R
AU  - Zargahi MR
FAU - Rouau, X
AU  - Rouau X
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
PL  - United States
TA  - J Agric Food Chem
JT  - Journal of agricultural and food chemistry
JID - 0374755
RN  - 0 (Xylans)
RN  - 9040-27-1 (arabinoxylan)
RN  - EC 1.- (Oxidoreductases)
RN  - EC 1.10.3.2 (Laccase)
RN  - EC 3.1.1.- (Carboxylic Ester Hydrolases)
RN  - EC 3.1.1.73 (feruloyl esterase)
RN  - EC 3.2.1.- (Glycoside Hydrolases)
RN  - EC 3.2.1.- (Xylosidases)
RN  - EC 3.2.1.32 (Xylan Endo-1,3-beta-Xylosidase)
SB  - IM
MH  - Carboxylic Ester Hydrolases/metabolism
MH  - Flour
MH  - Fungi/*enzymology
MH  - Glycoside Hydrolases/*metabolism
MH  - Laccase
MH  - Oxidation-Reduction
MH  - Oxidoreductases/*metabolism
MH  - Secale/*chemistry
MH  - Solubility
MH  - Viscosity
MH  - Xylan Endo-1,3-beta-Xylosidase
MH  - Xylans/*chemistry/isolation & purification
MH  - Xylosidases/metabolism
EDAT- 2002/10/17 04:00
MHDA- 2003/01/31 04:00
CRDT- 2002/10/17 04:00
PHST- 2002/10/17 04:00 [pubmed]
PHST- 2003/01/31 04:00 [medline]
PHST- 2002/10/17 04:00 [entrez]
AID - jf0255026 [pii]
AID - 10.1021/jf0255026 [doi]
PST - ppublish
SO  - J Agric Food Chem. 2002 Oct 23;50(22):6473-84. doi: 10.1021/jf0255026.