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Updated: Aug 19, 2026
Sequencing of Plant Wall Heteroxylans Using Enzymic, Chemical (Methylation) and Physical (Mass Spectrometry, Nuclear Magnetic Resonance) Techniques
Published on: March 24, 2016
On the assessments of arabinoxylan localization and enzymatic modifications for enhanced protein networking and its
Clemens Döring1, Mohamed A Hussein2, Mario Jekle1
1Research Group Cereal Process Engineering, Technische Universität München, Institute of Brewing and Beverage Technology, Weihenstephaner Steig 20, 85354 Freising, Germany.
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.
