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|Title:||Structural variation and content of arabinoxylans in endosperm and bran of durum wheat (Triticum turgidum L.)|
|Citation:||Journal of Agricultural and Food Chemistry, 2016; 64(14):2883-2892|
|Publisher:||American Chemical Society|
|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|
|Appears in Collections:||Agriculture, Food and Wine publications|
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