Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/100024
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Type: Journal article
Title: Structural variation and content of arabinoxylans in endosperm and bran of durum wheat (Triticum turgidum L.)
Author: Marcotuli, I.
Hsieh, Y.
Lahnstein, J.
Yap, K.
Burton, R.
Blanco, A.
Fincher, G.
Gadaleta, A.
Citation: Journal of Agricultural and Food Chemistry, 2016; 64(14):2883-2892
Publisher: American Chemical Society
Issue Date: 2016
ISSN: 0021-8561
1520-5118
Statement of
Responsibility: 
Ilaria Marcotuli, Yves S.-Y. Hsieh, Jelle Lahnstein, Kuok Yap, Rachel Anita Burton, Antonio Blanco, Geoffrey Bruce Fincher, and Agata Gadaleta
Abstract: 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)-β-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 μg/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.
Keywords: Arabinoxylan structure; cell walls; dietary fiber; oligosaccharides; polysaccharides
Rights: © 2016 American Chemical Society
RMID: 0030046370
DOI: 10.1021/acs.jafc.6b00103
Grant ID: http://purl.org/au-research/grants/arc/CE1101007
Appears in Collections:Agriculture, Food and Wine publications

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