Structural Variation and Content of Arabinoxylans in Endosperm and Bran of Durum Wheat (Triticum turgidum L.)

• DOI: 10.1021/acs.jafc.6b00103
• Publication Date: 2016-03-27T14:32:23Z
• Authors: Ilaria Marcotuli; Yves S.-Y. Hsieh; Jelle Lahnstein; Kuok Yap; Rachel Anita Burton; Antonio Blanco; Geoffrey Bruce Fi...; Agata Gadaleta
• Keywords: Arabinoxylan

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