An ELISA based method for quantifying arabinoxylan in wheat flour
2018
Hoffstetter, Amber L. | Griffin, Daniel P. | Brown, Linda K. | Alan, Jamie K. | Olson, Eric L.
Arabinoxylans (AX) are a type of dietary fiber present in cereal grains. Recent studies have shown consuming water-extractable AX (WE-AX) can reduce blood glucose levels and prevent the growth of pathogenic bacteria in the human gut. WE-AX can affect dough quality by increasing baking absorption and reducing gluten formation. Historically, WE-AX has been quantified using the phloroglucinol assay, however, this method is labor intensive and not amendable to large sample sizes. Enzyme-linked immunosorbent assays (ELISAs) quantify molecules through specific antigen-antibody binding. The monoclonal antibody LM11 specifically binds to wheat WE-AX and can be used in an ELISA based quantification. In this study, an ELISA was developed to quantify WE-AX in whole grain flour. Flour WE-AX content was evaluated using ELISA and the phloroglucinol assay in five varieties and two milling methods using a Retsch osilating mill and a Thomas Wiley mill. Moderate correlations were found between assays and milling methods. The ELISA assay was found to reduce sample processing time by 16.5 min. Twenty soft winter wheat varieties were evaluated for WE-AX content using ELISA. The ELISA developed in this study was found to be a highly accurate method of quantifying WE-AX in large sample sizes.
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