Studies on the mode of action of non‐starch‐polysaccharides (NSP)‐degrading enzymes in vitro

Abstract

By use of an in vitro model, the effects of NSP‐degrading enzymes on the cage effect and the hydration properties were demonstrated using wheat bran. The in vitro model simulates the conditions (pH, dry matter, temperature and transit time) in the fore sections of the porcine gastro‐ intestinal tract (GIT) by neglecting endogenous enzyme activities. Enzyme treatment caused a dose‐dependent increase in wheat bran solubility and thus resulted in improved protein and mineral release from the insoluble NSP fraction. Up to 17% protein and 40% crude ash from the insoluble NSP‐fraction were dissolved after enzyme treatment. Hydrating properties of wheat bran were strongly affected by enzyme treatment and particle size. Water‐binding capacity (WBC) and water‐holding capacity (WHC) decreased with increasing enzyme dosage in dependence on particle size. The studies confirmed the applicability of the tested in vitro model as a useful tool for preliminary tests to estimate the effects of NSP‐degrading enzymes on nutrient release and changes in some physico‐chemical properties.