Variation in the levels of the different xylanase inhibitors in grain and flour of 20 French wheat cultivars

被引:35
作者
Bonnin, E
Daviet, S
Gebruers, K
Delcour, JA
Goldson, A
Juge, N
Saulnier, L
机构
[1] Unite Rech Polysaccharides Leurs Organisat & Inte, F-44316 Nantes, France
[2] Katholieke Univ Leuven, Food Chem Lab, B-3001 Heverlee, Belgium
[3] Food Res Inst, Norwich NR4 7UA, Norfolk, England
[4] Fac Sci & Tech St Jerome, Inst Mediterraneen Rech Nutr, INRA, UMR 1111, F-13397 Marseille, France
关键词
arabinoxylan; XlP-I; TAXI; xylanase;
D O I
10.1016/j.jcs.2004.11.001
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
A xylanase from Aspergillus aculeatus (glycoside hydrolase family 10). uninhibited by TAXI, and a xylanase from Bacillus subtilis (family 11), uninhibited by XIP-I, were selected to quantify the respective apparent levels of XIP-I and TAXI inhibitors, in flours and grains of 20 wheat varieties. The apparent TAXI amount ranged from 0.05 to 0.19 mg/g in flour (mean: 0.11 mg/g) and from 0.07 to 0.2 mg/g in grain (mean: 0.14 mg/g). The range observed for XIP-I was 0.12-0.6 mg/g in flour (mean 0.32 mg/g), and 0.21-0.56 mg/g in grain (mean: 0.41 mg/g). The inhibition profile of the xylanase from A. aculeatus by a crude inhibitor preparation suggested the presence of an additional component in wheat flour, responsible for an increase in inhibition. (c) 2004 Elsevier Ltd. All rights reserved.
引用
收藏
页码:375 / 379
页数:5
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