Fermentation characteristics of polysaccharide fractions extracted from the cell walls of maize endosperm

van Laar, Harmen, Tamminga, Seerp, Williams, Barbara, Martin W. A. Verstegen and Schols, H. A. (2002) Fermentation characteristics of polysaccharide fractions extracted from the cell walls of maize endosperm. Journal of the Science of Food and Agriculture, 82 12: 1369-1375. doi:10.1002/jsfa.1198


Author van Laar, Harmen
Tamminga, Seerp
Williams, Barbara
Martin W. A. Verstegen
Schols, H. A.
Title Fermentation characteristics of polysaccharide fractions extracted from the cell walls of maize endosperm
Journal name Journal of the Science of Food and Agriculture   Check publisher's open access policy
ISSN 1097-0010
0022-5142
Publication date 2002-09-15
Sub-type Article (original research)
DOI 10.1002/jsfa.1198
Open Access Status
Volume 82
Issue 12
Start page 1369
End page 1375
Total pages 7
Place of publication Chichester, England
Publisher John Wiley & Sons on behalf of SCI
Language eng
Subject 070204 Animal Nutrition
Abstract Cell walls were extracted from maize endosperm and separated into different polysaccharide fractions by sequential extraction with solutions of saturated Ba(OH)2, demineralised water and 1 and 4 M KOH. Solubilised polysaccharides were collected after each extraction. Residues were collected following the extractions with demineralised water and 1 and 4 M KOH. The original cell wall (CW) material, extracts and residues were analysed for their fermentation characteristics using an in vitro cumulative gas production technique. The rate of fermentation of the alkali-treated residues was faster than that of the original CW material, except for the 4 M KOH residue, which had a similar rate of degradation to the original CW material. The polysaccharides solubilised from the cell wall (extracts) were all rapidly fermented, more rapidly than both CW and residues. A division of the gas production profile into two phases using curve fitting was in good agreement with a division of the cell wall fermentation into the fermentation of arabinoxylans and cellulose. Therefore the likelihood of preferential degradation of arabinoxylans from the maize cell wall was discussed. The volatile fatty acid production pattern was fairly well explained by the fermentation rate and composition of the substrates. It was concluded that breaking the interactions of polysaccharides in the maize cell wall by mild alkali extraction increases the fermentability of maize cell walls in the gastrointestinal tract of farm animals. Contrarily, more severe alkali extractions will reduce the fermentability of maize cell walls. © 2002 Society of Chemical Industry
Keyword fermentation
cell walls
gas production
maize
polysaccharides
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Unknown

Document type: Journal Article
Sub-type: Article (original research)
Collections: Excellence in Research Australia (ERA) - Collection
Centre for Nutrition and Food Sciences Publications
 
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Created: Tue, 31 Mar 2009, 23:14:01 EST by Ms Julie Schofield on behalf of Centre for Nutrition and Food Sciences