Issue |
E3S Web Conf.
Volume 185, 2020
2020 International Conference on Energy, Environment and Bioengineering (ICEEB 2020)
|
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Article Number | 04014 | |
Number of page(s) | 5 | |
Section | Chemical Engineering and Food Biotechnology | |
DOI | https://doi.org/10.1051/e3sconf/202018504014 | |
Published online | 01 September 2020 |
Characterization of arabinoxylan degrading enzymes during wheat malting
1 College of Food Science and Engineering, Shandong Agricultural University, No. 61 Daizong Street, Tai'an, 271018, Shandong
2 Department of Modern Services,Rizhao Technician College, No. 2 Linyi North Road, Rizhao, 276800, Shandong Province, PR China
3 Tai’an Tai shan Beer Co., No. 99 Keji North Street, Tai'an, 271000, Shandong Province, PR China
# The first two authors contributed equally to this work.
* Corresponding author: yuhongjin79@sdau.edu.cn
In this paper the arabinoxylanase activities and the content of water-extractable arabinoxylans (WEAXs) including their degradation products in wheat Yannong 24 during the malting process were studied. The results showed that the endo-β-1,4-xylanase activity had a large increase during the steeping process, endo-β-1,4-xylanase and α-L-arabinofuranosidase achieved the highest activity on day 4 of germination. During malt kilning, endo-β-1,4-xylanase and α-L- arabinofuranosidase were not heat stable, and the activity decline rate were 65.88% and 69.58%; whereas malt β-D-xylosidase was resistant to heat and it’s activity decline rate was only 18.74%. It is during steeping and the first day of germination that the content of WEAXs and it’s degradation products (WEAXs+DP) dramatically increased, and this corresponded to the greater improvement of endo-β-1,4-xylanase activity in the same phase. The WEAXs+DP content has a very significant positive correlation with the endo-β-1,4-xylanase activity (0.892, p<0.01). It can be indicated that endo-β-1,4-xylanase is the main degrading enzyme in the degradation of WUAXs and the increase of the WEAXs content during steeping and the first day of wheat germination.
© The Authors, published by EDP Sciences, 2020
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