No abstract

Rye grains from Finland, Canada, Sweden and Poland were extracted, during starch hydrolysis, with sodium acetate buffer at 95°C and soluble polymers were isolated by ethanol precipitation. The amount of sugar residues in the isolated polymers varied from 2.3 to 4.1 % of rye dry matter with arabinose xylose and glucose residues predominant. High-field 'H-NMR analysis revealed that arabinoxylan I, containing terminal arabinose and un-and mono-substituted xylose residues, and arabinoxylan 11, containing terminal arabinose and un-and double-substituted xylose residues, together with mixed-linked (1 +-3), (1 +4)-p-Dglucans, were the dominating features in all samples of soluble polymers. On average, 46 % of the xylose residues in arabinoxylan I and 57 ?LO in arabinoxylan I1 were substituted and the degree of substitution in the respective polymers was similar for all samples. The average content of arabinoxylan I ranged from 1.4% in samples from Canada to 1.7 YO in the Swedish samples and that of arabinoxylan I1 from 0.6 YO in samples from Poland to 1.0 % in the Canadian samples.The viscosity of the soluble polymers was measured at a shear rate of 100 s-'. It was shown by partial least-squares regression that in these samples the content of structural units characteristic of arabinoxylan I1 had a stronger correlation to viscosity than those of arabinoxylan I.

This article presents various forms of activities performed by locally based social welfare research and development (R&D) units in Sweden. The authors argue that these units are vital actors in the field of encouraging and strengthening evidence-based social work practice. They are close to social services organisations and have the ability to use flexible methods in order to bridge the gap between research and practice in a local context. The theoretical framework for the article is the organisational excellence model -an archetype for how research can be used in practice.

The effects of soluble pentosans, in the form of the main water‐soluble arabinoxylan from rye grain, on the gelatinization and retrogradation of starch were studied. Five different starches, waxy, amylomaize, wheat, maize and potato starches and wheat flour were used. The water contents of the samples varied from 46.5 to 50%. Differential scanning calorimetry (DSC) showed that the arabinoxylan had a negligible effect on the gelatinization. However, the arabinoxylan did affect the retrogradation. The recrystallization process is particularly sensitive to the water content in the sample. The maximum extent of recrystallization occurs when the starch concentration is between 50 and 60%. The effects of the arabinoxylan are probably caused by the water absorption ability of the arabinoxylan. i.e. control of the water availability of the starch which thereby, increases the retrogradation. The effects of arabinoxylan addition are. however, dependent on the initial starch concentration. The results of the rheological measurements agreed with the DSC measurements because potato starch gels (42.–42.8% on dry matter basis (d.b.)), with added (2% d.b.) arabinoxylan, were more rigid after seven days of storage than pure potato starch gels.

No abstract