ENZYMATIC-HYDROLYSIS AND INDUSTRIAL IMPORTANCE OF BARLEY BETA-GLUCANS AND WHEAT-FLOUR PENTOSANS
ENZYMATIC-HYDROLYSIS AND INDUSTRIAL IMPORTANCE OF BARLEY BETA-GLUCANS AND WHEAT-FLOUR PENTOSANS
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DOI：
10.1002/star.19860381209
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发表时间：
1986-12-01
期刊：
影响因子：
2.3
通讯作者：
GAMS, TC
中科院分区：
文献类型：
--
作者：
MCCLEARY, BV;GIBSON, TS;GAMS, TC
混合键联β-葡聚糖和戊聚糖（主要是阿拉伯聚糖）分别是大麦和小麦的主要胚乳细胞壁多糖。这些多糖虽然是全谷物的次要组分，但显著影响这些谷物的工业利用。在制麦芽过程中大麦玉米的改性需要β-淀粉酶的溶解。淀粉胚乳细胞壁中的葡聚糖。高β-麦芽汁和啤酒中的葡聚糖浓度影响过滤速度，还可能导致最终产品中形成沉淀或凝胶。以类似的方式，戊聚糖被认为通过增加粘度和通过产生堵塞过滤器的凝胶状沉淀物而引起小麦淀粉水解产物的过滤问题。具有讽刺意味的是，正是这种相同的粘度建立和水结合能力被认为使戊聚糖在面团开发和面包储存（抗老化功能）中具有相当大的价值。在本论文中，戊聚糖和β-半乳糖的有益和有害作用的一些方面被描述。讨论了葡聚糖在小麦和大麦工业上的应用。更具体地说，酶法制备，分析和鉴定这些多糖和去除其功能特性，详细描述。
Mixed linkage .beta.-glucane and pentosanes (mainly arabinoxylanes) are the major endosperm cell-wall polysaccharides of barley and wheat respectively. These polysaccharides, although minor components of the whole grain, significantly affect the industrial utilization of these cereals. The modification of barley corns during malting requires the dissolution of the .beta.-glucane in the cell-wall of the starch endosperm. High .beta.-glucane concentration in wort and beer effect the rate of filtration and can also lead to precipitate or gel formation in the final product. In a similar manner, pentosane is thought to cause filtration problems with wheat starch hydrolysates by increasing viscosity and by producing gelatinous precipitate which blocks filters. Ironically, it is this same viscosity building and water binding capacity which is considered to render pentosanes of considerable value in dough development and bread storage (anti-staling functions). In the current paper, some aspects of the beneficial and detrimental effects of pentosanes and .beta.-glucane in the industrial utilization of wheat and barley are discussed. More specifically, enzymic methods for the preparation, analysis and identification of these polysaccharides and for the removal of their functional properties, are described in detail.