Structure of xyloglucan and new application in gluten-free bread

2023 Fiscal Year Final Research Report

• Project/Area Number: 21K02111
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 08030:Family and consumer sciences, and culture and living-related
• Research Institution: Baika Women's University
• Principal Investigator: Ito Seiko 梅花女子大学, 食文化学部, 准教授 (70466506)
• Project Period (FY): 2021-04-01 – 2024-03-31
• Keywords: グルテンフリー / キシログルカン / 米粉パン / 糖質分解酵素 / 粘度特性

Outline of Final Research Achievements

The purpose of this study was to investigate a new application for xyloglucan in gluten-free bread. We focused on the gelation properties of xyloglucan, which are influenced by its molecular structure. A comparison of xyloglucan and enzyme-added bread suggested that partial degradation of xyloglucan by the pectinase, as well as cellulase, may improve bread-making properties. The viscosity characteristics of the dough and the fermentation volume test showed that the cellulase-degraded product has more stable dough physical properties. Adding a partially degraded product of xyloglucan gave gluten-free bread dough with an appropriate viscosity that positively affects gas retention during fermentation and firing, contributing to the improvement of specific volume.

Free Research Field

調理科学

Academic Significance and Societal Importance of the Research Achievements

グルテンフリー食品は世界的なニーズが年々増加し、主食となるグルテンフリーパンは国内外の需要が高い。しかし、グルテンフリーパンには製造法と品質保持に関する課題が多い。本研究は、キシログルカンの新たな利用法を検討し、グルテンフリーパンだけでなく保存性が重要となる非常食の食品加工等にも応用可能と考えられる。また、キシログルカンは食物繊維としての機能も有するため腸内環境の改善効果も期待でき、健康増進につながる食品の可能性を明らかにした。