Separation and purification of soluble polymers and cell wall fractions from wheat, rye and hull less barley endosperm flours for structure-nutrition studies

Comino, Penny, Shelat, Kinnari, Collins, Helen, Lahnstein, Jelle and Gidley, Michael J. (2013) Separation and purification of soluble polymers and cell wall fractions from wheat, rye and hull less barley endosperm flours for structure-nutrition studies. Journal of Agricultural and Food Chemistry, 61 49: 12111-12122. doi:10.1021/jf403558u


Author Comino, Penny
Shelat, Kinnari
Collins, Helen
Lahnstein, Jelle
Gidley, Michael J.
Title Separation and purification of soluble polymers and cell wall fractions from wheat, rye and hull less barley endosperm flours for structure-nutrition studies
Journal name Journal of Agricultural and Food Chemistry   Check publisher's open access policy
ISSN 0021-8561
1520-5118
Publication date 2013-12-11
Sub-type Article (original research)
DOI 10.1021/jf403558u
Volume 61
Issue 49
Start page 12111
End page 12122
Total pages 12
Place of publication Washington, DC, United States
Publisher American Chemical Society
Collection year 2014
Language eng
Subject 1100 Agricultural and Biological Sciences
Abstract The nutritional values associated with the cell walls of cereal endosperm flours are due to a combination of solubilized arabinoxylan and (1-3,1-4)-β-d-glucan as well as residual nonsolubilized cell wall material. In order to investigate structure-nutrition relationships, an appropriate method for the complete functional and structural characterization of cell wall polysaccharides in various cereal endosperm flours is described. This involves the separation of soluble polymers and the residual cell wall fraction without using organic solvents, and the fractionation of soluble polymers into arabinoxylan- and (1-3,1-4)-β-d-glucan-rich fractions for subsequent analysis. This methodology is applied to endosperm flours from wheat, hull-less barley and rye, and could be extended to include studies on the effects of food processing with respect to yield and characteristics of the three fractions in order to better understand the structural basis for nutritional functionality.
Keyword β-glucan
Arabinoxylan
Barley
Cell wall
Endosperm
Non starch polysaccharides
Rye
Soluble and insoluble fiber
Wheat
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2014 Collection
Centre for Nutrition and Food Sciences Publications
 
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