On the assessments of arabinoxylan localization and enzymatic modifications for enhanced protein networking and its structural impact on rye dough and bread

Clemens Döring, Mohamed A. Hussein, Mario Jekle, Thomas Becker

Research output: Contribution to journalArticlepeer-review

15 Scopus citations

Abstract

For rye dough structure, it is hypothesised that the presence of arabinoxylan hinders the proteins from forming a coherent network. This hypothesis was investigated using fluorescent-stained antibodies that bind to the arabinoxylan chains. Image analysis proves that the arabinoxylan surrounds the proteins, negatively affecting protein networking. Further, it is hypothesised that the dosing of xylanase and transglutaminase has a positive impact on rye dough and bread characteristics; the findings in this study evidenced that this increases the protein network by up to 38% accompanied by a higher volume rise of 10.67%, compared to standard rye dough. These outcomes combine a product-oriented and physiochemical design of a recipe, targeting structural and functional relationships, and demonstrate a successful methodology for enhancing rye bread quality.

Original languageEnglish
Pages (from-to)178-187
Number of pages10
JournalFood Chemistry
Volume229
DOIs
StatePublished - 15 Aug 2017

Keywords

  • Antibody
  • Baking
  • Enzymes
  • Fluorescence microscopy
  • Rheology
  • Rye dough microstructure

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