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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Cereal Crops Research » Research » Publications at this Location » Publication #234711
Title: STRUCTURAL CHANGES OF ARABINOXYLANS IN REFRIGERATED DOUGH

Author
item SIMSEK, SENAY - NORTH DAKOTA STATE UNIV.
item Ohm, Jae-Bom

Submitted to: Carbohydrate Polymers
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/4/2008
Publication Date: 5/22/2009
Citation: Simsek, S., Ohm, J. 2009. STRUCTURAL CHANGES OF ARABINOXYLANS IN REFRIGERATED DOUGH. Carbohydrate Polymers. 77: 87-94, 2009

Interpretive Summary: Wheat flour mainly consists of the starchy endosperm of the kernel, and contains starch, proteins, lipids and non-starch polysaccharides. Arabinoxylans (AXs) are the main non-starch polysaccharides found in wheat flour. Studies showed that degradation of AXs has adversely affected quality of refrigerated dough. The objectives of this research was to investigate changes of chemical structure of AXs during dough refrigeration and their associations with dough quality. Extended refrigeration storage of dough was observed to alter molecular size of the AXs. These size changes resulted from changes in arabinose to xylose ratios of water extractable and unextractable AXs. Specifically, hydrolysis of arabinoses from water extractable AXs increased during storage. These changes in AX chemistry were observed to affect dough quality during the refrigeration storage.

Technical Abstract: Wheat flour mainly consists of the starchy endosperm of the kernel, and contains starch, proteins, lipids and non-starch polysaccharides. Arabinoxylans (AXs) are the main non-starch polysaccharides found in wheat flour. Studies showed that degradation of AXs in refrigerated dough has negative effect on quality. The objectives of this research were to structurally characterize the AXs from refrigerated dough samples and determine any correlations between the AX structural changes and variation in dough quality. We observed that the molecular weight of the AXs was changing during the extended storage, and we detected variation in arabinose to xylose ratio for water extractable and unextractable AXs. The ratio of unsubstituted xylose in water extractable AXs increased during storage. These results showed that changes in AX chemistry is correlated to the refrigerated dough quality.