Publication no. C-2002-0801-03R |  VIEW ARTICLE

NOTE: Endoxylanase Inhibition Activity in Different European Wheat Cultivars and Milling Fractions.

K. Gebruers (1,2), C. M. Courtin (1), H. Goesaert (1), S. Van Campenhout (3), and J. A. Delcour (1). (1) Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium. (2) Corresponding author. Phone: (+32)-16-321634. Fax: (+32)-16-321997. E-mail: <kurt.gebruers@agr.kuleuven.ac.be> (3) Laboratory of Gene Technology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium. Cereal Chem. 79(5):613-616. Accepted March 6, 2002. Copyright 2002 American Association of Cereal Chemists, Inc.

Twenty-three wheat samples from 19 different European wheat cultivars (Triticum aestivum L.) were tested for their quantitative and qualitative variation in inhibition activity against family 11 endoxylanases of Aspergillus niger, Bacillus subtilis, and Trichoderma viride and a family 10 endoxylanase of A. aculeatus. Under the experimental conditions, the A. aculeatus enzyme was not inhibited by the wheat extracts, the A. niger and B. subtilis endoxylanases were affected to a similar extent, while the T. viride enzyme was much more inhibited. The inhibition activities in the different wheat samples against the A. niger, B. subtilis, and T. viride endoxylanases varied between 36.0 and 11.7, 34.0 and 12.9, and 86.2 and 46.6 IU/100 mg of dry whole meal, respectively. One IU (inhibition unit) corresponds to the amount of inhibitor resulting in 50% inhibition of endoxylanase activity under the conditions of the assay. The inhibitor activities were linearly related, indicating that the levels of different endoxylanase inhibitors with different endoxylanase specificities in the dormant wheat grains are also linearly related or that one (or more) of these inhibitors are predominantly present or has much higher specific activity, consequently causing almost all of the inhibition activity measured. Wheat flour accounted for approximately 57% of the total inhibition activity in wheat grains, while the shorts and bran fractions each contained approximately 21% of the total activity. On dry weight basis, the inhibition activities were about three times higher in shorts and about two times higher in bran than in flour. The results obtained may be useful in explaining differences in functionality of different endoxylanases in biotechnological processes in which wheats of different cultivars, or fractions thereof, are used as well as in screening endoxylanases for applications in wheat-based processes.