Distribution and characterisation of fructan in wheat milling fractions
(2008) In Journal of Cereal Science 48(3). p.768-774- Abstract
- 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... (More)
- 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. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/1182268
- author
- Haskå, Lina LU ; Nyman, Margareta LU and Andersson, Roger
- organization
- publishing date
- 2008
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Fructan, Arabinoxylan, Wheat, Molecular weight
- in
- Journal of Cereal Science
- volume
- 48
- issue
- 3
- pages
- 768 - 774
- publisher
- Elsevier
- external identifiers
-
- wos:000261087300029
- scopus:54849406978
- ISSN
- 0733-5210
- DOI
- 10.1016/j.jcs.2008.05.002
- project
- ANTIDIABETIC FOOD CENTRE
- language
- English
- LU publication?
- yes
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)
- id
- 115e07b4-e96f-4343-b76f-afaf29fb1956 (old id 1182268)
- date added to LUP
- 2016-04-01 12:37:55
- date last changed
- 2023-11-26 20:37:32
@article{115e07b4-e96f-4343-b76f-afaf29fb1956, abstract = {{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.}}, author = {{Haskå, Lina and Nyman, Margareta and Andersson, Roger}}, issn = {{0733-5210}}, keywords = {{Fructan; Arabinoxylan; Wheat; Molecular weight}}, language = {{eng}}, number = {{3}}, pages = {{768--774}}, publisher = {{Elsevier}}, series = {{Journal of Cereal Science}}, title = {{Distribution and characterisation of fructan in wheat milling fractions}}, url = {{http://dx.doi.org/10.1016/j.jcs.2008.05.002}}, doi = {{10.1016/j.jcs.2008.05.002}}, volume = {{48}}, year = {{2008}}, }