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Structural Variation and Content of Arabinoxylans in Endosperm and Bran of Durum Wheat (Triticum turgidum L.)
KTH, School of Biotechnology (BIO), Glycoscience. University of Adelaide, Australia.ORCID iD: 0000-0002-0968-5793
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2016 (English)In: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 64, no 14, 2883-2892 p.Article in journal (Refereed) PublishedText
Abstract [en]

Arabinoxylans are one group of dietary fiber components in cereal grains, and specific health benefits have been linked with their molecular fine structures and hence with physicochemical properties such as solubility in aqueous media. To characterize the fiber quality for functional foods, starchy endosperm and bran fractions from 11 durum wheat lines were analyzed for total and water-soluble arabinoxylans, (1,3;1,4)-beta-glucan, and bound ferulic acid. The arabinoxylan contents ranged from 11 to 16.4% (w/w) in bran and from 1.5 to 1.8% in the starchy endosperm. Of the starchy endosperm arabinoxylans, 37% was soluble in water. No correlation was found between arabinoxylan content and bound ferulic acid in bran, although a relatively high level of this antioxidant was found in endosperm (38.3 mu g/g endosperm flour). Enzymatic fingerprinting was performed to define the major fine structural features of arabinoxylans from both regions of the grain. Five major oligosaccharides released by xylanase hydrolysis were identified and characterized in the 11 durum lines. In addition, DP5, DP6, and DP7 oligosaccharides containing five, six, and seven pentosyl residues, respectively, were purified.

Place, publisher, year, edition, pages
American Chemical Society (ACS), 2016. Vol. 64, no 14, 2883-2892 p.
Keyword [en]
arabinoxylan structure, cell walls, dietary fiber, oligosaccharides, polysaccharides
National Category
Agricultural Science Chemical Sciences
URN: urn:nbn:se:kth:diva-186558DOI: 10.1021/acs.jafc.6b00103ISI: 000374275100010PubMedID: 27018210ScopusID: 2-s2.0-84964664311OAI: diva2:927991

QC 20160513

Available from: 2016-05-13 Created: 2016-05-13 Last updated: 2016-05-16Bibliographically approved

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