Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and

Jul 4, 2014 - Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties. Jeroen Snelders ...
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Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties Jeroen Snelders, Emmie Dornez, Jan A. Delcour, and Christophe M. Courtin* Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium ABSTRACT: The impact of arabinoxylanoligosaccharides (AXOS) with varying bound or free ferulic acid (FA) content on dough and bread properties was studied in view of their prebiotic and antioxidant properties. AXOS with an FA content of 0.1−1.7% caused an increase in dough firmness with increasing AXOS concentration. AXOS with a high FA content (7.2%), on the contrary, resulted in an increase in dough extensibility and a decrease in resistance to extension, similar to that for free FA, when added in levels up to 2%. Higher levels resulted in unmanageable dough. A limited impact on dough gluten network formation was observed. These results suggest that for highly feruloylated AXOS, the FA-mediated dough softening supersedes the firming effect displayed by the carbohydrate moiety of AXOS. The impact of the different AXOS on bread volume, however, was minimal. Furthermore, AXOS in bread were not engaged in covalent cross-linking and significantly increased its antioxidant capacity. KEYWORDS: AXOS, ferulic acid, dough rheology, bread making, antioxidant capacity

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the FA level during bread making,21,22 suggesting their role in cross-linking with other FA moieties or gluten amino acids. Reaction of FA with gluten might involve reactions associated with the presence of its activated α,β-double bond.23 Only phenolic acids present in the water-soluble fraction, free or present as low molecular weight conjugates, were able to undergo these reactions and form FA-cysteine adducts, while most of the endogenously present FA was present in the insoluble dough fraction.22−24 The presence of a FA-tyrosine cross-linking product in dough was also demonstrated, but its significance toward dough properties is deemed low as it is only present in very low concentrations.25 Other observations, however, suggest that FA moieties do not impact AX functionality significantly. De-esterification of rye WE-AX did not change their impact on gluten−starch separation,17 and the gelling ability of WE-AX was not important for their functionality.18 Furthermore, a decrease in FA content is not always observed as a function of mixing time.19,20 Addition of free FA to the bread making recipe was reported to reduce bread volume. The presence of FA disturbs rearrangements of protein aggregates during dough development, resulting in an increased level of sodium dodecyl sulfate (SDS)extractable proteins.26,27 The mixing tolerance after optimum mixing time decreases as well.22,24,26,27 Beside the effect on gluten agglomeration, the observed reduction in bread volumes upon addition of FA could also be due to inhibition of the yeast, as yeast inhibition has also been observed for other weak acids like benzoic, acetic, and propionic acid.28 In this study, the influence of AXOS with diverse FA content, free or bound, and that of free FA as such on dough and bread

INTRODUCTION Arabinoxylan oligosaccharides (AXOS), hydrolysis product of arabinoxylan (AX), have prebiotic properties.1 They can be produced from AX-rich biomass, such as wheat bran,2 and consist of β-1,4 linked D-xylopyranosyl residues, which can be un-, mono-, or disubstituted with α-L-arabinofuranosyl units on their C-(O)-2 and/or C-(O)-3 position. Ferulic acid (FA) is esterified to some arabinose residues.3,4 FA is a strong natural antioxidant and the most abundant phenolic acid in wheat. The FA content and appearance determine the antioxidant properties of AXOS.5 As bread is a staple food, bread with added AXOS can be an interesting type of functional food. Indeed, functional foods are defined as foods that beneficially affect one or more target functions in the body, beyond adequate nutritional effects, in a way that is relevant to either an improved state of health and well-being and/or reduction of risk of disease.6 The use of AXOS as a bread ingredient and its impact on the bread making procedure and the final product, however, has not been studied. For wheat AX, subdivided into water-extractable (WE-AX) and water-unextractable AX (WU-AX), it is known that they strongly impact the bread making process. WE-AX are beneficial for bread making, whereas WU-AX are not.9 Indeed, WE-AX are believed to increase the stability of the liquid films, surrounding the gas cells, by increasing their viscosity,13,15,16 whereas WU-AX not only compete for water and physically hinder gluten formation but could possibly perforate gas cells as they are present as discrete cell wall fragments without contributing to dough liquor viscosity.9,10,12 Thorough degradation of AX will increase the level of free water and give rise to sticky doughs and inferior breads.7,8,14 The possible role in bread making of FA esterified to AX remains a subject of debate. By cross-linking through, for example, di-FA bridges, WE-AX could form a secondary network, enforcing the gluten network.9,11 Several observations are in line with this hypothesis. Some studies showed a decrease in © 2014 American Chemical Society

Received: Revised: Accepted: Published: 7190

May 15, 2014 July 2, 2014 July 4, 2014 July 4, 2014 dx.doi.org/10.1021/jf502315g | J. Agric. Food Chem. 2014, 62, 7190−7199

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Table 1. Overview of the Composition and Structural Characteristics of the AXOS Used in This Articlea AXOS content (% dm) free ara content (% dm) free xyl content (% dm) avDPxylb avDASc oligomeric glucose content (% dm) free FA content (% dm) bound FA content (% dm) total FA content (% dm)

HBFA-AXOS

HFFA-AXOS

MBFA-AXOS

MFFA-AXOS

LFFA-AXOS

73 (±5) 0.05). bLevel of added FA due to addition of AXOS (FA/dm flour expressed in ppm).

0 200 500 1000 1200 1800

FA equiv (ppm FA/dm flour)

Article

a

E DE CD BC B A (±0.1) (±1.7) (±0.5) (±0.8) (±0.8) (±0.3) 11.6 11.9 14.1 16.4 16.7 20.7 Aa Aa Aa Aa Aa Aa (±0.08) (±0.21) (±0.09) (±0.05) (±0.19) (±0.08) 4.01 3.85 4.13 4.11 4.01 4.03 0.00 0.25 0.50 1.00 1.30 2.00 E DE CD BC B A (±0.1) (±1.7) (±0.5) (±0.8) (±0.8) (±0.3) 11.6 11.9 14.1 16.4 16.7 20.7 Aa ABa ABa ABCb BCa BCa (±0.08) (±0.06) (±0.04) (±0.03) (±0.06) (±0.13) 4.01 3.94 3.97 3.83 3.76 3.77

TEAC (μmol Trolox/g dm flour) dose (% dm AXOS/dm flour)

0.00 1.00 2.00 4.00 5.00 8.00

specific volume (cm3/g) specific volume (cm /g)

TEAC (μmol Trolox/g dm flour)

dose (% dm AXOS/dm flour)

HBFA-AXOS MBFA-AXOS

3 b

Table 8. Volume, Specific Volume, and Antioxidant Capacity of Breads with and without the Presence of MBFA-AXOS and HBFA-AXOS As Determined with TEACa

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AUTHOR INFORMATION

Corresponding Author

*Tel.: + 32 16 32 19 17. Fax: + 32 16 32 19 97. E-mail: [email protected]. Funding

Financial support from the “Fonds voor Wetenschappelijk Onderzoek” (FWO, Brussels, Belgium) for the postdoctoral fellowship of E. Dornez and from the European Commission in the Communities seventh Framework Programme (FP7/20072013) for the Biocore Project (grant agreement no. FP7241566) is gratefully appreciated. Notes

The authors declare no competing financial interest.

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ACKNOWLEDGMENTS This publication reflects only the authors’ views, and the Community is not liable for any use that may be made of the information contained in this publication. Mira Beke, Kristien Thoelen, and Hilde Van den Broeck are gratefully thanked for technical assistance. This research is also part of the Methusalem Programme Food for the Future (2007−2014).

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ABBREVIATIONS USED 4-VG, 4-vinylguaiacol; AX, arabinoxylan; AXOS, arabinoxylanoligosaccharides; avDAS, average degree of arabinose substitution; avDPxyl, average degree of polymerization of the xylan backbone; FA, ferulic acid; RP-HPLC, reversed-phase high-performance liquid chromatography; SDS, sodium dodecyl sulfate; SE-HPLC, size-exclusion high-performance liquid chromatography; TEAC, Trolox Equivalent Antioxidant Capacity; TFA, trifluoroacetic acid; WE-AX, water-extractable arabinoxylan; WU-AX, water-unextractable arabinoxylan

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