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首页> 外文期刊>Cereal Chemistry >In situ production of prebiotic AXOS by hyperthermophilic xylanase B from Thermotoga maritima in high-quality bread.
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In situ production of prebiotic AXOS by hyperthermophilic xylanase B from Thermotoga maritima in high-quality bread.

机译：嗜热木聚糖酶B产生的嗜热木聚糖酶B在优质面包中原位产生益生元AXOS。

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摘要

In situ enrichment of bread with arabinoxylan-oligosaccharides (AXOS) through enzymic degradation of wheat flour arabinoxylan (AX) by the hyperthermophilic xylanase B from Thermotoga maritima (rXTMB) was studied. Xylanolytic activity of rXTMB during breadmaking was essentially restricted to the baking phase. This prevented problems with dough processability and bread quality that are generally associated with thorough hydrolysis of the flour AX during dough mixing and fermentation. rXTMB action did not affect loaf vol. Bread with a DM AXOS content of 1.5% was obtained. Further increase in bread AXOS levels was achieved by combining rXTMB with xylanases from Pseudoalteromonas haloplanktis or Bacillus subtilis. Such a combination synergistically increased specific bread loaf vol. Assuming an average daily consumption of 180 g of fresh bread, it is suggested that bread AXOS levels would suffice to provide a substantial part of AXOS intake, leading to desired physiological effects in humans.
机译：研究了通过 Thermotoga maritima （rXTMB）的高嗜热木聚糖酶B对小麦面粉中的阿拉伯糖基木聚糖（AX）进行酶促降解，用阿拉伯糖基木聚糖-寡糖（AXOS）原位富集面包。在面包制作过程中，rXTMB的木糖水解活性基本上仅限于烘烤阶段。这避免了面团加工性和面包质量的问题，这些问题通常与面团混合和发酵过程中面粉AX的彻底水解有关。 rXTMB作用不影响面包体积。获得了DM AXOS含量为1.5％的面包。通过将rXTMB与盐假单胞菌或枯草芽孢杆菌的木聚糖酶结合，可以进一步提高面包AXOS的水平。这种组合协同增加了特定面包的面包体积。假设平均每天食用180克新鲜面包，则建议面包中的AXOS水平足以提供大部分AXOS摄入量，从而在人体中产生所需的生理效果。

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