Xylanases and high-degree wet milling improve soluble dietary fibre content in liquid oat base
Mohammadi, Milad ; Norlander, Siri LU ; Hedström, Martin LU ; Adlercreutz, Patrick LU
and Grey, Carl
LU
(2024)
In Food Chemistry
442.
- Abstract
The growth of plant-based food and drink substitutes has led to increased interest in oat-based milk substitute as a dairy milk alternative. Conventional liquid oat base (LOB) production results in a fibre-rich insoluble by-product and loss of valuable macronutrients. This study investigates the use of xylanase enzymes to release insoluble arabinoxylan (AX) fibre and employs different degrees of milling in the LOB manufacturing process, with the aim to reduce insoluble waste and simultaneously increase soluble dietary fibre in oat-based milk substitutes. The combination of decreased mill gap space from 1 to 0.05 mm and addition of GH10 xylanase, resulted in a homogenous LOB product and solubilization of all available AX. Potential... (More)
The growth of plant-based food and drink substitutes has led to increased interest in oat-based milk substitute as a dairy milk alternative. Conventional liquid oat base (LOB) production results in a fibre-rich insoluble by-product and loss of valuable macronutrients. This study investigates the use of xylanase enzymes to release insoluble arabinoxylan (AX) fibre and employs different degrees of milling in the LOB manufacturing process, with the aim to reduce insoluble waste and simultaneously increase soluble dietary fibre in oat-based milk substitutes. The combination of decreased mill gap space from 1 to 0.05 mm and addition of GH10 xylanase, resulted in a homogenous LOB product and solubilization of all available AX. Potential prebiotic arabinoxylooligosaccharides of DP3-7 from GH10 hydrolysis were identified using HPAEC-PAD and MS analysis. These findings demonstrate the value of utilizing xylanases and fine-milling in LOB manufacturing, offering a sustainable approach to maximize health benefits of oat-based beverages.
(Less)
- author
- Mohammadi, Milad
; Norlander, Siri
LU
; Hedström, Martin
LU
; Adlercreutz, Patrick
LU
and Grey, Carl
LU
- organization
- publishing date
- 2024-06-01
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Arabinoxylan, AXOS, Corundum mill, Enzymatic processing, Liquid oat base, Xylanase
- in
- Food Chemistry
- volume
- 442
- article number
- 138619
- publisher
- Elsevier
- external identifiers
-
- pmid:38306765
- scopus:85183972588
- ISSN
- 0308-8146
- DOI
- 10.1016/j.foodchem.2024.138619
- language
- English
- LU publication?
- yes
- id
- 861f6d2e-97e5-4d50-a26f-1bea69c67d0c
- date added to LUP
- 2024-03-08 10:43:30
- date last changed
- 2024-04-23 16:20:51
@article{861f6d2e-97e5-4d50-a26f-1bea69c67d0c,
abstract = {{<p>The growth of plant-based food and drink substitutes has led to increased interest in oat-based milk substitute as a dairy milk alternative. Conventional liquid oat base (LOB) production results in a fibre-rich insoluble by-product and loss of valuable macronutrients. This study investigates the use of xylanase enzymes to release insoluble arabinoxylan (AX) fibre and employs different degrees of milling in the LOB manufacturing process, with the aim to reduce insoluble waste and simultaneously increase soluble dietary fibre in oat-based milk substitutes. The combination of decreased mill gap space from 1 to 0.05 mm and addition of GH10 xylanase, resulted in a homogenous LOB product and solubilization of all available AX. Potential prebiotic arabinoxylooligosaccharides of DP3-7 from GH10 hydrolysis were identified using HPAEC-PAD and MS analysis. These findings demonstrate the value of utilizing xylanases and fine-milling in LOB manufacturing, offering a sustainable approach to maximize health benefits of oat-based beverages.</p>}},
author = {{Mohammadi, Milad and Norlander, Siri and Hedström, Martin and Adlercreutz, Patrick and Grey, Carl}},
issn = {{0308-8146}},
keywords = {{Arabinoxylan; AXOS; Corundum mill; Enzymatic processing; Liquid oat base; Xylanase}},
language = {{eng}},
month = {{06}},
publisher = {{Elsevier}},
series = {{Food Chemistry}},
title = {{Xylanases and high-degree wet milling improve soluble dietary fibre content in liquid oat base}},
url = {{http://dx.doi.org/10.1016/j.foodchem.2024.138619}},
doi = {{10.1016/j.foodchem.2024.138619}},
volume = {{442}},
year = {{2024}},
}