Changes to Structural and Compositional Features of Water-Soluble Arabinoxylans in Sourdough Bread,Journal of Agricultural and Food Chemistry

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Changes to Structural and Compositional Features of Water-Soluble Arabinoxylans in Sourdough Bread
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2024-08-30 , DOI: 10.1021/acs.jafc.4c05380
Jayani Kulathunga _{1,

2} , Kristin Whitney ₃ , Senay Simsek _{1,

3}

Affiliation

This research investigates the influence of milling methods and starter cultures on the structural characteristics of water-extractable arabinoxylans (WE-AX) in stone-milled whole-grain flour and sourdough bread. Stone milling was conducted to generate six different whole wheat flour samples, from which sourdough bread was produced using wheat and rye starter cultures. The study found that both milling parameters and the type of starter culture significantly impacted the fine structural details of WE-AX, including sugar composition, arabinoxylan (AX) content, and the arabinose-to-xylose (A/X) ratio values. These differences were statistically significant (p < 0.05). Furthermore, transforming flour into sourdough bread resulted in the molecular degradation of AX, significantly reducing its molecular weight and leading to a more heterogeneous fine structure. This detailed characterization of AX’s alterations during food processing provides insights into evaluating its potential health benefits in whole-grain products.

中文翻译：

酵母面包中水溶性阿拉伯木聚糖的结构和组成特征的变化

本研究调查了研磨方法和发酵剂对石磨全麦面粉和酵母面包中水可提取的阿拉伯木聚糖 (WE-AX) 结构特征的影响。通过石磨产生六种不同的全麦面粉样品，并使用小麦和黑麦发酵剂生产酵母面包。研究发现，研磨参数和发酵剂类型都会显着影响 WE-AX 的精细结构细节，包括糖成分、阿拉伯木聚糖 (AX) 含量和阿拉伯糖与木糖 (A/X) 的比率值。这些差异具有统计显着性 ( p < 0.05)。此外，将面粉转化为酵母面包会导致 AX 分子降解，显着降低其分子量并导致更加异质的精细结构。对食品加工过程中 AX 变化的详细描述为评估其在全谷物产品中的潜在健康益处提供了见解。

更新日期：2024-09-01

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