Natural variations in the contents of structural elements of water-extractable non-starch polysaccharides in white flour
1994
Andersson, R. | Westerlund, E. | Aman, P.
Selected samples (n = 20) of white flour, with a high level of variation in chemical composition and properties, were analysed for their contents of phenolic acids and differently-linked arabinose, xylose and galactose residues present in water-extractable non-starch polysaccharides. The arabinoxylan fractions isolated had a high variation in content [range 0.36-0.78% (w/w) of dry matter] and structure. Three different structural features of (1 leads to 4)-linked beta-D-xylose residues, i.e. un-, mono- or di-substituted with terminal alpha-L-arabinosyl units, were determined quantitatively. On average, 65% of the xylose residues were unsubstituted. No significant correlation was found between the contents of mono- and di-substituted xylose residues, but the relative portions of these residues were correlated negatively. Arabinogalactans were also present in the fractions isolated and had a high variation in content and structure.
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