Distribution and characterisation of fructan in wheat milling fractions
Författare
Summary, in English
Structure and health effects of inulin-type fructans have been extensively studied, while less is known about the properties of the graminan-type fructans in wheat. Arabinoxylan (AX) is another important indigestible component in cereal grains, which may have beneficial health effects. In this study, the fructan content in milling fractions of two wheat cultivars was determined and related to ash, dietary fibre and AX contents. The molecular weight distribution of the fructans was analysed with HPAEC-PAD and MALDI-TOF MS using 1H NMR and enzymatic hydrolysis for identification of fructans. The fructan content (g/100 g) ranged from 1.5 ± 0.2 in flour to 3.6 ± 0.5 in shorts and 3.7 ± 0.3 in bran. A correlation was found between fructan content and dietary fibre content (r = 0.93, P < 0.001), but with a smaller variation in fructan content between inner and outer parts of the grain. About 50% of the dietary fibre consisted of AX in all fractions. The fructans were found to have a DP of up to 19 with a similar molecular weight distribution in the different fractions.
Avdelning/ar
Publiceringsår
2008
Språk
Engelska
Sidor
768-774
Publikation/Tidskrift/Serie
Journal of Cereal Science
Volym
48
Issue
3
Dokumenttyp
Artikel i tidskrift
Förlag
Elsevier
Ämne
- Nutrition and Dietetics
Nyckelord
- Fructan
- Arabinoxylan
- Wheat
- Molecular weight
Status
Published
Projekt
- ANTIDIABETIC FOOD CENTRE
ISBN/ISSN/Övrigt
- ISSN: 0733-5210