GB2431560A - A method of preparing a food product comprising contacting arabinoxylan with an arabinoxylan arabinofuranohydrolase - Google Patents

A method of preparing a food product comprising contacting arabinoxylan with an arabinoxylan arabinofuranohydrolase Download PDF

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GB2431560A
GB2431560A GB0512662A GB0512662A GB2431560A GB 2431560 A GB2431560 A GB 2431560A GB 0512662 A GB0512662 A GB 0512662A GB 0512662 A GB0512662 A GB 0512662A GB 2431560 A GB2431560 A GB 2431560A
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arabinoxylan
contacting
feed
arabinofuranohydrolase
product
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Jens Fris K Soerensen
Ole Sibbesen
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DuPont Nutrition Biosciences ApS
Danisco US Inc
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Danisco AS
Danisco US Inc
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/14—Pretreatment of feeding-stuffs with enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/163—Sugars; Polysaccharides
    • A23L1/187—
    • A23L1/31—
    • A23L1/39—
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • C—CHEMISTRY; METALLURGY
    • C10—PETROLEUM, GAS OR COKE INDUSTRIES; TECHNICAL GASES CONTAINING CARBON MONOXIDE; FUELS; LUBRICANTS; PEAT
    • C10L—FUELS NOT OTHERWISE PROVIDED FOR; NATURAL GAS; SYNTHETIC NATURAL GAS OBTAINED BY PROCESSES NOT COVERED BY SUBCLASSES C10G, C10K; LIQUEFIED PETROLEUM GAS; ADDING MATERIALS TO FUELS OR FIRES TO REDUCE SMOKE OR UNDESIRABLE DEPOSITS OR TO FACILITATE SOOT REMOVAL; FIRELIGHTERS
    • C10L1/00—Liquid carbonaceous fuels
    • C10L1/02—Liquid carbonaceous fuels essentially based on components consisting of carbon, hydrogen, and oxygen only
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01073—Feruloyl esterase (3.1.1.73)

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
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  • Microbiology (AREA)
  • Biochemistry (AREA)
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  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Animal Husbandry (AREA)
  • General Health & Medical Sciences (AREA)
  • Biomedical Technology (AREA)
  • Biotechnology (AREA)
  • Molecular Biology (AREA)
  • Physiology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • General Engineering & Computer Science (AREA)
  • Fodder In General (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

A method of preparing a food product comprises contacting contacting arabinoxylan (AX) with an arabinoxylan arabinofuranohydrolase (AXH) and admixing AX with an additional food ingredient to form the said food product. Also disclosed is a method of preparing a feed product, a method of preparing bioethanol, a method of modifying agro-waste and a method of producing paper all comprising contacting AX with an AXH. Use of AXH in the preparation of food and feed products, use of AXH in bioethanol production, the modification of agro-waste and in the preparation of paper is also disclosed.

Description

<p>Process</p>
<p>Background</p>
<p>The present invention relates to novel processes using an enzyme.</p>
<p>In particular, the present invention relates to novel processes using enzymes in the food, feed, bioengineering and paper industries.</p>
<p>Arabinoxylan (AX) is an abundant plant wall polysaccharide. In some cereals AX is the main constituent of the endosperm cell-wall and a major constituent of the outer layer structures. AX comprises a beta-I,4-xylopyranosyl backbone substituted with alpha-L-arabinofuranosyl residues.</p>
<p>is Enzymes are known to degrade AX for example xylanases are known to degrade the xylanosyl backbone of AX. In addition, US-A-5306633 discloses a xylanase obtained from a Bacillus subtiis strain. Apparently, this xylanase may improve the consistency and increase the volume of bread and baked goods containing the same.</p>
<p>Furthermore, arabinofuranosidases are known to hydrolyse AX.</p>
<p>In addition, arabinoxylan arabinofuranohydrolase is known to be an enzyme capable of hydrolysing AX (see Ferré et a! (Eur. J. Biochem. Vol. 267, pages 6633-6641)). Here, the authors disclose an arabinoxylan arabinofuranohydrOlaSe isolated from germinated barley and a synergistic effect on degradation of AX when used in combination xylanase.</p>
<p>However, no applications of arabinoxylan arabinofuranohydrolase are taught or suggested.</p>
<p>Lee eta! (Biochem J. 356, 181-189, 2001) disclose the purification and characterisation of two arabinoxylan arabinofuranohydrolaSes from barley. No applications of arabinoxylan arabinofuranohydrolase are taught or suggested.</p>
<p>The use of xylanases to reduce the viscosity of feed and to increase the nutritive content of the feed is well known. For example Slominski (a new generation of enzymes for animal feeds, presented at the 3rd European symposium on feed enzymes, the Netherlands, May 2000) discloses that solubilisation of cell wall polysaccharides will give rise to more effective hindgut formation and improved energy utilisation. Slominski discloses the use of xylanase and phytase to increase the nutritive value of feed.</p>
<p>Slominski does not teach or suggest arabinoxylan arabinofuranohydrolase for this purpose.</p>
<p>Broad Aspects of the Invention In a broad aspect the present invention relates to novel processes that utilise the ability of arabinoxylan arabinofuranohydrolase to hydrolyse AX.</p>
<p>One aspect of the present invention is a method of producing a food product comprising contacting AX with an arabinoxylan arabinofuranohydrolase and admixing AX with an additional food ingredient to form said food product.</p>
<p>Another aspect of the present invention is a method of producing a feed product comprising contacting AX with an arabinoxylan arabinofuranohydrolase and admixing AX with an additional feed ingredient to form said feed product.</p>
<p>A further aspect of the present invention is a method of bioethanol production comprising contacting an AX with an arabinoxylan arabinofuranohydrolase.</p>
<p>Another aspect of the present invention is a method of modifying agro-waste comprising contacting AX with an arabinoxylan arabinofuranohydrolase.</p>
<p>A further aspect of the present invention is a method of producing paper comprising contacting AX with an arabinoxylan arabinofuranohydrolase.</p>
<p>Another aspect of the present invention relates to contacting a food product obtained by a method according to the present invention with a further additional food ingredient.</p>
<p>Another aspect of the present invention relates to contacting a feed product obtained by a method according to the present invention with a further additional feed ingredient.</p>
<p>A further aspect of the present invention relates to packaging a product made by a method according to the present invention.</p>
<p>Another aspect of the present invention relates to a product obtained by a method according to the present invention.</p>
<p>A further aspect of the present inventions relates to a product obtained using a product obtained by any one the methods of the present invention.</p>
<p>Another aspect of the present invention relates to the use of arabinoxylan arabinofuranohydrolase in the food, feed, bioengineering, agro-waste and/or paper industries.</p>
<p>A further aspect of the present invention relates to the use of an arabinoxylan arabinofuranohydrolase in the preparation of a food product.</p>
<p>Another aspect of the present invention relates to the use of an arabinoxylan arabinofuranohydrolase in the preparation of a feed product.</p>
<p>A further aspect of the present invention relates to the use of an arabinoxylan arabinofuranohydrolase in bioethanol production.</p>
<p>Another aspect of the present invention relates to the use of an arabinoxylan arabinofuranohydrolase in the modification of agro-waste.</p>
<p>A further aspect of the present invention relates to the use of an arabinoxylan arabinofuranohydrolase in the preparation of paper.</p>
<p>The present invention is novel and inventive since Ferré et a! (ibid) and Lee et a! (ibid) do not disclose or suggest such processes or uses with arabinoxylan arabinofuranohydrolase.</p>
<p>For ease of reference, these and further aspects of the present invention are now discussed under appropriate section headings. However, the teachings under each section are not necessarily limited to each particular section.</p>
<p>As used with reference to the present invention, the terms "produce", "producing", "produced", "producable" are synonymous with the respective terms "prepare", "preparing", "prepared", "generated" and "preparable".</p>
<p>Enzyme The enzyme of the present invention is an arabinoxylan arabinofuranohydrolase capable of hydrolysing AX. Typically the enzyme of the present invention is an arabinoxylan arabinofuranohydrolase capable of hydrolysing AX as determinable by the assay mentioned below.</p>
<p>The arabinoxylan arabinofuranohydrolase may be a naturally occurring enzyme or a non-naturally occurring enzyme. In this regard, a naturally occurring enzyme may be isolated and/or purified from any cell or organism producing arabinoxylan Is arabinofuranohydrolase. Non-naturally occurring enzymes may be variants and/or recombinant enzymes.</p>
<p>Examples of naturally occurring enzymes are those taught in Ferré et a! (ibid) and Lee et a! (ibid). Preferably the enzyme is substrate specific for arabinoxylan.</p>
<p>Preferably the enzymes used in the present invention are those taught in Lee et a! (ibid).</p>
<p>Preferably the dose of the enzyme is about 0.01 mg to 100 mg enzyme protein to 1kg cereal. Preferably 0.01 mg to 50 mg enzyme protein to 1 kg cereal. More preferably 0.01 to 10mg enzyme protein to 1 kg cereal. More preferably 0.02 mg to 5 mg enzyme protein to 1 kg cereal. Still more preferably 0.05 mg to 1 mg enzyme protein to 1 kg cereal.</p>
<p>Enzyme Assay A typical assay for determining if an enzyme is an arabinoxylan arabinofuranohydrolase capable of hydrolysing AX includes the following steps: -incubating the enzyme with arabinoxylan -separating the products (e.g. by TLC) -treating with a reagent that detects sugars (e.g. orcinol) Arabinoxylan arabinofuranohydrolase hydrolyses the arabinofuranosyl side groups of AX to arabinose. Thus, the detection of sugar is indicative of arabinoxylan arabinofuranohydrolase.</p>
<p>A suitable assay is described in Lee et a! (ibid). The enzyme is incubated for up to 30 minutes with 0.5% (wlv) arabinoxylan at 37 C in 50 mM sodium acetate buffer, pH 5, containing 4mM NaN3. The resultant products are separated by TLC on silica-gel plates in ethyl acetate/acetic acid/ water (3:2:1 by vol.) and the sugars are detected with orcinol reagent.</p>
<p>The speed at which the enzyme hydrolyses arabinoxylan can be measured by the amount of arabinose produced in a set period of time (e.g. 30 minutes). Many techniques are known in the prior art to determine the amount of sugar in a solution. For example standard concentrations of sugar solutions can be prepared. By spotting equal volumes of known standards onto a TLC plate, together with a known volume of the resultant mixture from the incubation step of the above assay, an approximate level of sugar produced can be determined.</p>
<p>Purified In one aspect, preferably the sequence is in a purified form. The term "purified" means that the sequence is in a relatively pure state -e.g. at least about 90% pure, or at least about 95% pure, or at least 96%, pure, or at least 97% pure, or at least 98% pure, or at least 99% pure.</p>
<p>Jsolated In one aspect, preferably the sequence is in an isolated form. The term "isolated" means that the sequence is at least substantially free from at least one other component with which the sequence is naturally associated in nature and as found in nature.</p>
<p>Additional Enzymes In the present invention, the arabinoxylan arabinofuranohydrolase may be used alone or in combination with additional enzymes. Preferably the arabinoxylan arabinofuranohydrolase is used in combination with additional enzymes.</p>
<p>Examples of additional enzymes are, but are not limited to, ferulic acid esterases, arabinofuranosidases, other arabinoxylan arabinofuranohydrolases, amylases, xylanases, phytases, lipases, glucanases, pectinases, proteases, glucose oxidases, hexose oxidases, iosmerases, galactosidases, mannases, pullanases, cellulases oxidoreductases, e.g. glucose oxidase, pyranose oxidase, sulfhydryl oxidase or a carbohydrate oxidase such as one which oxidises maltose, for example hexose oxidase (HOX), lipases, phospholipases and hexose oxidase, proteases, and acyltransferases.</p>
<p>Preferably the additional enzymes are endo-beta-1,4-xylanases (EC 3.2.1.8), ferulic acid esterases (EC 3.1.1.73), arabinofuranosidases (EC 3.2.1.23), other arabinoxylan arabinofuranohydrolases and amylases (EC 2.4.1.x and EC 3.2.1.xx).</p>
<p>More preferably the arabinoxylan arabinofuranohydrolase is used in combination with xylanolytic enzymes. More preferably the arabinoxylan arabinofuranohydrolase is used in combination with endo-beta-1,4-xylanase.</p>
<p>Food Product The term "food product" as used herein means a substance which is suitable for human consumption.</p>
<p>Suitably, the term "food product" as used herein may mean a food product in a form which is ready for consumption. Alternatively or in addition, however, the term food product as used herein may mean one or more food materials which are used in the preparation of a food product. By way of example only, the term food product encompasses both baked goods produced from dough as well as the dough used in the preparation of said baked goods.</p>
<p>In a preferred aspect the present invention provides a food product as defined above wherein the food product is selected from baked goods, including breads; confectionery, and puddings; frozen products; meat products, including processed meat products; soups; beverages; and sauces.</p>
<p>In one aspect, preferably the food product is a dough product or bakery product. The term "baked product" as used herein includes a product prepared from a dough. Typical bakery (baked) products in accordance with the present invention include bread, pretzels, fried products, a snack, cakes, pies, brownies, cookies, noodles, snack items such as crackers, graham crackers, pretzels, and potato chips, and pasta.</p>
<p>More preferably the food product is bread and/or crackers. Examples of bread products which may be advantageously produced by the present invention include one or more of the following: white, whole-meal and rye bread, typically in the form of loaves or rolls, French baguette-type bread, pita bread, pizza bases etc. Producing Food product An aspect of the present invention relates to a method of preparing a food product said method comprising contacting AX with an arabinoxylan arabinofuranohydrolase, and admixing AX with an additional food ingredient to form said food product.</p>
<p>Methods of producing food products such as bakery product are well known in the prior art.</p>
<p>Preferably the food product is a bakery product.</p>
<p>Preferably the food product is a whole grain product, a whole meal product and/or a product that is high in fibre.</p>
<p>Preferably, the enzyme according to the present invention may be used with one or more other suitable food grade enzymes.</p>
<p>Preferably the AX is derived from a cereal. Examples of cereals are, but are not limited to wheat, durum wheat, rye, triticale, barley, sorghum, oats, maize and/or rice. Preferably the AX is derived from the bran.</p>
<p>The arabinoxylans of cereals act as hydrocolloids, as they form a gel like structure with water. Part of the arabinoxylan is water insoluble pentosan (WIP) and part is water soluble pentosan (WSP). In bakery it is desirable to produce high molecular weight (HMW) soluble polymers from the WIP fraction. Such polymers have been correlated to a volume increase in bread making (Rouau, 1993; Rouau et a!., 1994 and Courtin et a!., 1999).</p>
<p>Without wishing to be bound by theory, arabinoxylan arabinofuranohydrolase decreases the degree of branching of AX allowing xylanolytic enzymes, for example endo-beta-1,4-xylanases which are unable to act on highly branched AX, to degrade the xylanosyl backbone of the WIP to H MW-AX.</p>
<p>In other food applications it is may be desirable to modify the HMW-AX, making the molecular weight lower, reducing their hydrocolloid effect and hence water-binding in the product. This would be advantageous in the production of crackers and/or applications requiring flour separation, etc. The arabinoxylan arabinofuranohydrolase of the present invention is capable of hydrolysing HMW-AX.</p>
<p>Prebiotic product In another aspect of the present invention preferably the food product obtained by a method detailed herein is a prebiotic product (such as a food product comprising an oligosaccharide having prebiotic effect).</p>
<p>Here, a prebiotic is: "a non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or the activity of one or a limited number of bacteria in the colon." (Am Clin Nutrit, 2001; 73:406S-409S.).</p>
<p>According to one consensus report (van Loo et a!., 1999, Br. J. Nutr., 81: 121-132) the definition for prebiotic is an increase in the number and/or activity of mainly bifidobacteria or lactic acid bacteria in the gastrointestinal tract.</p>
<p>Food ingredient As used herein the term "food ingredient" includes a formulation which is or can be added to foods or food products as a nutritional supplement.</p>
<p>The food ingredient may be in the form of a solution or as a solid -depending on the use and/or the mode of application and/or the mode of administration.</p>
<p>In one preferable aspect the food ingredient is a dough or a major dough ingredient.</p>
<p>Example of major dough ingredients include flour, preferably wheat flour, water and an "gas generating substance" such as yeast or a chemical leavening agent.</p>
<p>In addition to the above-mentioned major ingredients the dough may include minor ingre-dients such as salt, sugar, minerals, vitamins, flavouring and at least one further dough additive such as for example an emulsifying agent, a hydrocolloid, a starch degrading enzyme or a cellulose or hemicellulose degrading enzyme.</p>
<p>The dough in accordance with the present invention may be a leavened dough or a dough to be subjected to leavening. The dough may be leavened in various ways such as by adding sodium bicarbonate or the like, or by adding a suitable yeast culture such as a culture of Saccharomyces cerevisiae (baker's yeast).</p>
<p>In one aspect, the present invention provides a method of preparing a prebiotic product.</p>
<p>Thus, in this aspect hydrocolloids are used as a food ingedient. Hydrocolloids may be characterised by having a slow rate of fermentation and gas formation by bacteria in the gastrointestinal tract.</p>
<p>In another aspect, the present invention provides hydrocolloids as prebiotic food ingredients for use as, or in the preparation of food ingredients comprising or made from xanthan or functional derivatives thereof.</p>
<p>Feed product The term "feed product" as used herein means a substance which is suitable for animal consumption.</p>
<p>Preferably the feed product is cereal meal. Examples of cereals are, but are not limited to wheat, durum wheat, rye, triticale, barley, sorghum, oats, maize and/or rice.</p>
<p>Producing feed product An aspect of the present invention relates to a method of preparing a feed product comprising contacting AX with an arabinoxylan arabinofuranohydrolase, and admixing AX with an additional feed ingredient to form said feed product.</p>
<p>In an aspect of the present invention a method of preparing a feed product according to the present invention may comprise the additional step of contacting said feed product with a further additional feed ingredient.</p>
<p>Preferably there is provided a method of producing feed comprising contacting AX with arabinoxylan arabinofuranohydrolase and a xylanolytic enzyme and admixing with a feed ingredient to form a feed product.</p>
<p>Preferably the xylanolytic enzyme is xylanase.</p>
<p>Methods of producing feed products are well known in the prior art.</p>
<p>In feeds based on cereals, arabinoxylans in the cereals can increase the viscosity of the fluids in the intestines of the animals after the feeds have been ingested. This is a problem as it causes discomfort, such as indigestion, to the animals. Also, the nutritive value of the feeds is reduced. These problems can be avoided by addition of enzymes, which degrade the xylanosyl backbone of arabinoxylan (e.g. xylanases), to the feed to avoid indigestion and to increase the nutritive value of the feed. However, some enzymes that degrade the arabinoxylans (especially some of the xylanases) require the presence of unsubstituted backbones and so their activity can be limited. Arabinoxylan arabinofuranohydrolase can remove the substituted arabinofuranosyl groups of AX allowing xylanolytic enzymes to degrade the xylanosyl backbone of AX.</p>
<p>Phytic acid in feed Another aspect of the present invention relates to increasing the phytic acid concentration of feed. Thus, there is provided a method of increasing the phytic acid concentration of feed comprising contacting AX with arabinoxylan arabinofuranohydrolase.</p>
<p>Feed ingredient An aspect of the present invention relates to a method of preparing a feed product comprising contacting AX with an arabinoxylan arabinofuranohydrolase, and admixing AX with an additional feed ingredient to form said feed product.</p>
<p>In an aspect of the present invention a method of preparing a feed product according to the present invention may comprise the additional step of contacting said feed product with a further additional feed ingredient.</p>
<p>As used herein the term "feed ingredient" includes a formulation which is or can be added to feeds or feed products as a nutritional supplement.</p>
<p>The feed ingredient may be in the form of a solution or as a solid -depending on the use and/or the mode of application and/or the mode of administration.</p>
<p>Feed ingredients are well known in the prior art.</p>
<p>In a preferable aspect the feed ingredients are cereals.</p>
<p>Bioethanol production An aspect of the present invention is a method of bioethanol production comprising contacting an arabinoxylan arabinofuranohydrolase with AX.</p>
<p>Modification of agro-waste Another aspect of the present invention is the modification of agro-waste comprising contacting an arabinoxylan arabinofuranohydrolase with AX.</p>
<p>Paper production Another aspect of the present invention relates to a method of paper production corn prising contacting an arabinoxylan arabinofuranohydrolase with AX.</p>
<p>The present invention will now be described in further detail in the following example.</p>
<p>EXAMPLE I</p>
<p>Dough is prepared from whole grain wheat flour either without enzyme, with xylanase, with xylanase and alpha-L-arabinofuranosidase or with xylanase and arabinoxylan arabinofuranohydrolase. Dough is proofed and the amount of solubilised arabinoxylan is determined after extracting the dough with water.</p>
<p>Xylanase can solubilise part of the water un-extractable arabinoxylan, compared to control. Adding xylanase in combination with alpha-L-arabinofuranosidase increases the arabinoxylan solubilisation. However, adding xylanase in combination with arabinoxylan arabinofuranohydrolase increases the solubilisation of water unextracable arabinoxylan the most.</p>
<p>All publications mentioned in the above specification are herein incorporated by reference. Various modifications and variations of the described methods and system of the invention will be apparent to those skilled in the art without departing from the scope and spirit of the invention. Although the invention has been described in connection with specific preferred embodiments, it should be understood that the invention as claimed should not be unduly limited to such specific embodiments. Indeed, various modifications of the described modes for carrying out the invention which are obvious to those skilled in biochemistry or related fields are intended to be within the scope of the following claims</p>

Claims (1)

  1. <p>CLAIMS</p>
    <p>1. A method of preparing a food product said method comprising contacting AX with an arabinoxylan arabinofuranohydrolase, and admixing AX with an additional food ingredient to form said food product.</p>
    <p>2. A method according to claim 1 comprising the additional step of contacting with a further additional food ingredient.</p>
    <p>3. A method according to claim I or claim 6 comprising the additional step of packaging the food product.</p>
    <p>4. A food product obtained by the method of any of the preceding claims.</p>
    <p>5. A product obtained using the food product obtained by any one the methods according to claims 1 to 3.</p>
    <p>6. A method of preparing a feed product comprising contacting AX with an arabinoxylan arabinofuranohydrolase, and admixing AX with an additional feed ingredient to form said feed product.</p>
    <p>7. A method according to claim 6 comprising the additional step of contacting with a feed ingredient.</p>
    <p>8. A method according to claim 6 or claim 7 comprising the additional step of packaging the food product.</p>
    <p>9. A food product obtained by the method of any one of claims 6 to 8.</p>
    <p>10. A product obtained using the feed product obtained by any one the methods according to claims 6 to 8.</p>
    <p>11. A method of preparing bioethanol comprising contacting an AX with an arabinoxylan arabinofuranohydrolase.</p>
    <p>12. A method according to claim 11 comprising the additional step of packaging the bioethanol.</p>
    <p>13. Bioethanol obtained by the method of claim 11 or claim 12.</p>
    <p>14. A method of modifying agro-waste comprising contacting AX with an arabinoxylan arabinofuranohydrolase.</p>
    <p>15. A method according to claim 14 comprising the additional step of packaging the agro-waste.</p>
    <p>16. Agro-waste obtained by the method of claim 14 or claim 15.</p>
    <p>17. A method of producing paper comprising contacting AX with an arabinoxylan arabinofuranohydrolase.</p>
    <p>18. A method according to claim 17 comprising the additional step of contacting with a paper ingredient.</p>
    <p>19. A method according to claim 17 or claim 18 comprising the additional step of packaging the paper.</p>
    <p>20. Agro-waste obtained by the method of any one of claims 17 to 19.</p>
    <p>21. Use of an arabinoxylan arabinofuranohydrolase in the food, feed, bioengineering, agro-waste, and/or paper industries.</p>
    <p>22. Use of an arabinoxylan arabinofuranohydrolase in the preparation of a food product.</p>
    <p>23. Use of an arabinoxylan arabinofuranohydrolase in the preparation of a feed product.</p>
    <p>24. Use of an arabinoxylan arabinofuranohydrolase in bloethanol production.</p>
    <p>25. Use of an arabinoxylan arabinofuranohydrolase in the modification of agro-waste.</p>
    <p>26. Use of an arabinoxylan arabinofuranohydrolase in the preparation of paper.</p>
GB0512662A 2005-06-21 2005-06-21 A method of preparing a food product comprising contacting arabinoxylan with an arabinoxylan arabinofuranohydrolase Withdrawn GB2431560A (en)

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WO2008105658A1 (en) * 2007-02-27 2008-09-04 Csm Nederland B.V. Improved flour based dough and method of preparing such dough
WO2008087167A3 (en) * 2007-01-16 2009-04-23 Puratos Nv Bread with increased arabinoxylo-oligosaccharide content

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EP0705538A1 (en) * 1994-09-07 1996-04-10 Gist-Brocades B.V. Improvement of bread doughs
WO1997042301A1 (en) * 1996-05-03 1997-11-13 Gist-Brocades B.V. Method for making wort having improved filterability and/or increased yield
US5849559A (en) * 1994-08-26 1998-12-15 Gist-Brocades, B.V. Arabinoxylan degrading enzymes

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US5849559A (en) * 1994-08-26 1998-12-15 Gist-Brocades, B.V. Arabinoxylan degrading enzymes
EP0705538A1 (en) * 1994-09-07 1996-04-10 Gist-Brocades B.V. Improvement of bread doughs
WO1997042301A1 (en) * 1996-05-03 1997-11-13 Gist-Brocades B.V. Method for making wort having improved filterability and/or increased yield

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008087167A3 (en) * 2007-01-16 2009-04-23 Puratos Nv Bread with increased arabinoxylo-oligosaccharide content
US9480262B2 (en) 2007-01-16 2016-11-01 Puratos N.V. Bread with increased arabinoxylo-oligosaccharide content
WO2008105658A1 (en) * 2007-02-27 2008-09-04 Csm Nederland B.V. Improved flour based dough and method of preparing such dough
EP2117322B1 (en) 2007-02-27 2018-10-17 CSM Bakery Solutions Europe Holding B.V. Improved flour based dough and method of preparing such dough

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