A study of the polysaccharide components in gluten
1997
Saulnier, L. | Andersson, R. | Aman, P.
The polysaccharide content of glutens from 13 heat flours were studied. Arabinoxylans (estimated as the sum of arabinose and xylose) represented approximately 0.4% by weight of the gluten. Enzymic degradation by Alcalase solubilised 90% of the gluten but only 45% and 23% of arabinose and xylose, respectively. These polysaccharide components were found mainly in the Alcalase-treated residue as cell-wall fragments. A correlation as found between starch and arabinoxylan content of gluten, suggesting that the amount of these components was mainly related to the water washing efficiency during the preparation of the gluten. 1H-nmr study of the high molecular weight polysaccharide solubilised from gluten by Alcalase treatment showed that wheat arabinoxylan (AX) and arabinogalactan (AG) structural features were present, although the proportion of AG was higher than that usually found in wheat flour. A minor AX population, representing 0.1-0.2% of total AX in flour (approximately 8% of AX in gluten), with a highly disubstituted xylan backbone was also isolated.
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