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dc.contributor.authorLi, W.en
dc.contributor.authorHu, H.en
dc.contributor.authorWang, Q.en
dc.contributor.authorBrennan, Charles S.en
dc.date.accessioned2017-06-21T23:16:44Z
dc.date.issued2013-06-17en
dc.date.submitted2013-05-30en
dc.identifier.citationLi, W., Hu, H., Wang, Q., & Brennan, C.S. (2013). Molecular features of wheat endosperm arabinoxylan inclusion in functional bread. Foods, 2(2), 225-237. doi:10.3390/foods2020225en
dc.identifier.issn2304-8158en
dc.identifier.urihttps://hdl.handle.net/10182/8189
dc.description.abstractArabinoxylan (AX) is a major dietary fibre component found in a variety of cereals. Numerous health benefits of arabinoxylans have been reported to be associated with their solubility and molecular features. The current study reports the development of a functional bread using a combination of AX-enriched material (AEM) and optimal commercial endoxylanase. The total AX content of bread was increased to 8.2 g per 100 g available carbohydrates. The extractability of AX in breads with and without endoxylanase was determined. The results demonstrate that water-extractable AX (WE-AX) increased progressively through the bread making process. The application of endoxylanase also increased WE-AX content. The presence of 360 ppm of endoxylanase had positive effects on the bread characteristics in terms of bread volume and firmness by converting the water unextractable (WU)-AX to WE-AX. In addition, the molecular weight (Mw) distribution of the WE-AX of bread with and without endoxylanase was characterized by size-exclusion chromatography. The results show that as the portion of WE-AX increased, the amount of high Mw WE-AX (higher than 100 kDa) decreased, whereas the amount of low Mw WE-AX (lower than 100 kDa) increased from 33.2% to 44.2% through the baking process. The low Mw WE-AX further increased to 75.5% with the application of the optimal endoxylanase (360 ppm).en
dc.format.extent225-237en
dc.language.isoenen
dc.publisherMDPIen
dc.relationThe original publication is available from - MDPI - https://doi.org/10.3390/foods2020225 - http://www.mdpi.com/2304-8158/2/2/225en
dc.relation.urihttps://doi.org/10.3390/foods2020225en
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectarabinoxylansen
dc.subjectendoxylanaseen
dc.subjectfunctional breaden
dc.subjectextractabilityen
dc.subjectmolecular weighten
dc.titleMolecular features of wheat endosperm arabinoxylan inclusion in functional breaden
dc.typeJournal Article
lu.contributor.unitLincoln Universityen
lu.contributor.unitFaculty of Agriculture and Life Sciencesen
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
lu.contributor.uniten
lu.contributor.uniten
dc.identifier.doi10.3390/foods2020225en
dc.subject.anzsrc0908 Food Sciencesen
dc.subject.anzsrc090803 Food Nutritional Balanceen
dc.relation.isPartOfFoodsen
pubs.issue2en
pubs.organisational-group/LU
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.organisational-group/LU/Research Management Office
pubs.organisational-group/LU/Research Management Office/2018 PBRF Staff group
pubs.publication-statusPublisheden
pubs.publisher-urlhttp://www.mdpi.com/2304-8158/2/2/225en
pubs.volume2en
dc.identifier.eissn2304-8158en
dc.rights.licenceAttributionen
dc.rights.licenceAttributionen
lu.identifier.orcid0000-0003-2479-8478


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