Effects of diverse food processing conditions on the structure and solubility of wheat, barley and rye endosperm dietary fibre

Comino, Penny, Collins, Helen, Lahnstein, Jelle and Gidley, Michael J. (2016) Effects of diverse food processing conditions on the structure and solubility of wheat, barley and rye endosperm dietary fibre. Journal of Food Engineering, 169 228-237. doi:10.1016/j.jfoodeng.2015.08.037


Author Comino, Penny
Collins, Helen
Lahnstein, Jelle
Gidley, Michael J.
Title Effects of diverse food processing conditions on the structure and solubility of wheat, barley and rye endosperm dietary fibre
Journal name Journal of Food Engineering   Check publisher's open access policy
ISSN 0260-8774
1873-5770
Publication date 2016-01-01
Year available 2016
Sub-type Article (original research)
DOI 10.1016/j.jfoodeng.2015.08.037
Open Access Status Not Open Access
Volume 169
Start page 228
End page 237
Total pages 10
Place of publication London, United Kingdom
Publisher Elsevier
Collection year 2017
Language eng
Formatted abstract
The effects of archetypal food processing conditions (dough formation, baking, extrusion, and cooking/boiling) on dietary fibre structure and extractability from the endosperm flours of rye, hull less barley and wheat are reported. For all flours and processes, the distributions of soluble/insoluble cell wall dietary fibre as well as the chemical composition (arabinoxylan (AX) branching patterns, β-glucan DP3/DP4 (DP = degree of polymerisation) ratios) of solubilised fractions were characterised. The results show that overall the total amounts of AX and β-glucan (BG) were not significantly affected by processing but that there were similar increases in the soluble fibre fraction (20–29%) for baked, extruded, and boiled/cooked processes for each flour, with lower (10–15%) increases for all flours processed into dough. In all cases, solubilised fractions of AX and BG had very similar chemical structures to the starting flour, suggesting that increased solubilisation was not due to specific chemical fractions. Confocal images illustrate loosely-held associations of β-glucan with the cell walls of processed foods in contrast to some of the arabinoxylans which appear more tightly held within the residual cell walls. The similarities in behaviour across the three grains are consistent with mechanical treatments during food preparation resulting in similar extents of disentanglement of physically-constrained AX and BG leading to their partial solubilisation.
Keyword Arabinoxylan
Cell wall
Extrusion
Food processing
β Glucan
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: HERDC Pre-Audit
Queensland Alliance for Agriculture and Food Innovation
 
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