Because of the positive role of arabinoxylans and especially their water-soluble fractions in establishing bread properties, it seems reasonable to use them as natural bread improvers. In this work, an adequate isolation procedure of water-soluble arabinoxylans from rye grain with efficient purification steps is presented, delivering 2.9 % yield from wholemeal with a content of arabinoxylan of approximately 70 % and an arabinose/xylose ratio of 0.7. Furthermore, soluble arabinoxylans were modified by enzymatic hydrolyses, cross-linking with peroxidase/H2O2 treatment and combination of both for developing preparations applicable for bread making with different quality profiles. Additionally, a detailed analysis of chemical composition and molecular dimension was carried out by HPLC, SEC, HPSEC and viscosity measuring. The preparation after cross-linking showed considerably higher molar mass values, lower solubility and higher viscosity with high Huggin’s constant compared to the not modified sample. Otherwise, the combination of enzymatic hydrolysis and cross-linking resulted in the formation of arabinoxylan preparations with only slight degree of cross-linking and properties comparable with the only hydrolyzed sample.
Krzysztof Buksa, Rafał Ziobro, Anna Nowotna, Werner Praznik, Halina Gambuś
Plant parasitic nematodes are the most destructive group of plant pathogens worldwide and their control is extremely challenging. Plant Essential oils (EOs) and their constituents have a great potential in nematode control since they can be developed for use as nematicides themselves or can ... more
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Springer advisory board member Vladimir V. Dmitriev, along with fellow scientists Yuriy M. Bunkov and Igor A. Fomin, have been named winners of the 2008 Fritz London Memorial Prize for their discovery and understanding of the "Phase Coherent Spin Precession and Spin Superfluidity of 3He-B." ... more