The Use of Xylanolytic Enzymes in Processing of Cereals (original) (raw)

Developments in Food Engineering, 1994

Abstract

Treatment of whole meal rye flour slurries with pure endoxylanase caused fragmentation of the cell walls and increased extraction of the pentosans. Due to the heterogenous structure of rye cell walls also s-glucanase and protease were needed for their complete degradation. About 30 % of the rye flour pentosans remained insoluble even after treatment with a high dosage of Trichoderma reesei culture filtrate rich with xylanolytic enzymes and s-glucanases. Pure xylanases effectively reduced the viscosity of polymeric rye flour water-soluble polysaccharides.

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