Arabinoxylan and Arabinogalactan Content in Different Spring Wheats
2014
Saeed, Farhan | Pāshā, ʻImrān | Anjum, Faqir Muhammad | Sultan, Javaid Iqbal | Arshad, Muḥammad
In the present study, an effort has been made to characterize eight different spring wheats for arabinoxylan and arabinogalactan content. For the purpose, non-starch polysaccharides were extracted, derivitized with hexamethyldisalazine, and further analyzed through a gas chromatograms flame ionization detector. Arabinose, xylose, and galactose content ranged from 21.66 to 40.02 g/100 g, 23.95 to 48.09 g/100 g, and 37.44 to 50.02 g/100 g, respectively. The arabinoxylan and arabinogalactan content in whole wheat flour ranged from 2.93 to 4.68 g/100 g and 0.47 to 0.93 g/100 g, respectively, while in bran it contained 11.71 to 18.38 g/100 g and 1.07 to 4.43 g/100 g, respectively. Conclusively, significant variations regarding arabinoxylan and arabinogalactan content were estimated among all spring wheat varieties and their bran fraction.
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