Barley Arabinoxylans: Molecular, Physicochemical, and Functional Properties

Izydorczyk, Marta S.

doi:10.1016/b978-1-891127-79-3.50005-6

Cited by 11 publications

(7 citation statements)

References 153 publications

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“…Research continues to investigate non-starch polysaccharides, such as arabinoxylans, that could be responsible for problems in the brewery (Izydorczyk 2013). However, possible health advantages of the significant quantities of arabinoxylans in beers are also being explored (Szwajgier et al 2005).…”

Section: Future Directions For Quality Evaluationmentioning

confidence: 99%

“…However, wort viscosity, which was now understood to be related to wort b-glucan levels and not protein modification as had been previously thought (Meredith and Anderson 1946), continued to be measured as an indication of arabinoxylan content, which otherwise would not be monitored. Arabinoxylans had been implicated as problematic for brewers due to their effect on wort and beer viscosities and a possible role in premature yeast flocculation, although their relative importance was not known (Izydorczyk 2013).…”

Section: Refining Malt Analysismentioning

confidence: 99%

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Evolution of a quality testing program for improving malting barley in Canada

EdneyM.¹,

L.²,

LaBergeD.³

2014

Can. J. Plant Sci.

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2014. Evolution of a quality testing program for improving malting barley in Canada. Can. J. Plant Sci. 94: 535Á544. The quality of Canadian malting barley has continually improved since malt barley was exported in the late 1800s. Improvements were linked to a dynamic evaluation system that evolved with a better understanding of malting biochemistry and as suitable methods were developed. Methods became more accurate and more specific in their ability to define quality. They progressed from sensory evaluation, to surmising malt quality from barley protein levels, to the first micro-maltings followed by automated laboratory-scale maltings. Malt quality analysis started simply with malt extract and diastatic power followed by wort protein. As the necessity for cell wall breakdown became better understood, analyses like wort viscosity, fine/coarse grind extract differences and wort b-glucan were adopted. A continuum of cultivars were released in Canada, based on this evaluation system, starting with the six-rowed releases OAC 21, then Montcalm and Bonanza, followed by the two-rowed releases Betzes, Klages, Harrington and AC Metcalfe. Release of future cultivars will depend on an evolving evaluation system that could include; barley homogeneity, specific starch-degrading enzymes, individual amino acids and specific traits such as low lipoxygenase and low phytic acid barley. The result will be development and release of cultivars with better defined quality that can fill specialized niches in the malting and brewing industries of the future.

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Section: Future Directions For Quality Evaluationmentioning

confidence: 99%

Section: Refining Malt Analysismentioning

confidence: 99%

Evolution of a quality testing program for improving malting barley in Canada

EdneyM.¹,

L.²,

LaBergeD.³

2014

Can. J. Plant Sci.

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“…There is a gradient of arabinoxylan substitution patterns across the grain as prismatic cells give way to round cells ( Toole et al, 2010 ). Barley endosperm cell walls also contain about 20% arabinoxylan ( Fincher, 1975 ) and show subtle inter-species variation in the types and amounts of backbone substitutions ( Izydorczyk, 2014 ). This is also evident in rye grain, which has a much higher ratio of mono- to di-substitutions than wheat ( Rantanen et al, 2007 ).…”

Section: Evolutionary Differences In Heteroxylans In the Grainmentioning

confidence: 99%

“…As expected, the degree of substitution of the (1,4)-β-xylan backbone will affect the physical properties of the polysaccharide and, in particular, its solubility. Highly substituted, soluble arabinoxylans, which have a characteristically high arabinose:xylose ratio, are found in the endosperm cells of the grain, while arabinoxylans with lower degrees of substitution are less soluble and are located in the outer layers of the grain ( Fincher and Stone, 2004 ; Izydorczyk, 2014 ).…”

Section: Evolutionary Differences In Heteroxylans In the Grainmentioning

confidence: 99%

Evolution and development of cell walls in cereal grains

2014

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The composition of cell walls in cereal grains and other grass species differs markedly from walls in seeds of other plants. In the maternal tissues that surround the embryo and endosperm of the grain, walls contain higher levels of cellulose and in many cases are heavily lignified. This may be contrasted with walls of the endosperm, where the amount of cellulose is relatively low, and the walls are generally not lignified. The low cellulose and lignin contents are possible because the walls of the endosperm perform no load-bearing function in the mature grain and indeed the low levels of these relatively intractable wall components are necessary because they allow rapid degradation of the walls following germination of the grain. The major non-cellulosic components of endosperm walls are usually heteroxylans and (1,3;1,4)-β-glucans, with lower levels of xyloglucans, glucomannans, and pectic polysaccharides. Pectic polysaccharides and xyloglucans are the major non-cellulosic wall constituents in most dicot species, in which (1,3;1,4)-β-glucans are usually absent and heteroxylans are found at relatively low levels. Thus, the “core” non-cellulosic wall polysaccharides in grain of the cereals and other grasses are the heteroxylans and, more specifically, arabinoxylans. The (1,3;1,4)-β-glucans appear in the endosperm of some grass species but are essentially absent from others; they may constitute from zero to more than 45% of the cell walls of the endosperm, depending on the species. It is clear that in some cases these (1,3;1,4)-β-glucans function as a major store of metabolizable glucose in the grain. Cereal grains and their constituent cell wall polysaccharides are centrally important as a source of dietary fiber in human societies and breeders have started to select for high levels of non-cellulosic wall polysaccharides in grain. To meet end-user requirements, it is important that we understand cell wall biology in the grain both during development and following germination.

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“…Arabinoxylan content of samples was determined after hydrolysis of polysaccharides to monosaccharides with 1 M sulfuric acid, followed by reduction and acetylation of the monosaccharides to alditol acetates. The samples were analyzed by GC‐FID (Izydorczyk, 2014). Insoluble, soluble, and total dietary fiber was determined according to method AOAC 991.43 using the ANKOMTDF Dietary Fiber Analyzer.…”

Section: Methodsmentioning

confidence: 99%

Exploring dry grain fractionation as a means to valorize high‐protein malting barley

Izydorczyk¹,

Nam²,

Sharma³

et al. 2021

Cereal Chem

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Background and objectives Malting barley cultivars are potentially the most profitable commodities for producers; however, barley selected for malting purposes has to meet many stringent quality requirements. Barley with excessive grain protein concentration (>13%) is often the reason why it is rejected for malting grade and sold at a lower price on the feed market. The objectives of this study were to explore dry grain fractionation as a means to valorize high‐protein malting barley by producing high fiber/protein fractions for human nutrition and starchy fractions for adjunct brewing. Findings Several malting barley varieties with grain protein concentration above 14% (db) were milled on a Buhler laboratory mill resulting in six flours streams. Coarse and fine shorts were further processed using a Buhler laboratory shorts duster resulting in coarse fiber fractions and two additional flour fractions. The total yield of combined flour fractions ranged from 50.2% to 51.6%, whereas the yield of fiber fractions ranged from 41.5% to 43.7%. The fiber fractions were enriched in β‐glucans (9.3%–11.2%, db), arabinoxylans (9.9%–11.3%, db), and proteins (22%–26%, db) with average 2.2‐, 1.7‐, and 1.5‐fold increase of these constituents, respectively, compared to the whole grain. The content of vitamin E in fiber fractions was higher than in the whole grain, ranging from 82 to 109 ug/g. The fiber fractions also exhibited an improved ratio of tocotrienol to tocopherols. The combined flour fractions were depleted of β‐glucans (0.6%–0.7%, db) and arabinoxylans (0.5%–0.6%, db), contained acceptable levels of proteins (11.5%–13.5%, db) and high levels of starch (79%–82%, db). Mashing experiments with up to 40% replacement of malt with flour fractions showed significant improvements in malt extract without negative influence on malting quality parameters, such as wort beta‐glucans, wort viscosity, and the average degree of polymerization of starch dextrins. Conclusions The study demonstrated that covered barley can be milled using milling equipment commonly used in wheat milling without the necessity of prior dehulling of the grain. The milling resulted in two high‐yield fractions (flour and fiber/protein‐rich fractions) with hulls effectively separated during the early stages of milling, making the fractionation process commercially feasible. Significance and novelty High‐protein barley can be valorized by fractionation into fiber/protein‐rich fractions that can be used as valuable food ingredients for the effective and economical control of many food‐related health issues and into starchy flour fractions that can used as adjunct in brewing.

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Barley Arabinoxylans: Molecular, Physicochemical, and Functional Properties

Cited by 11 publications

References 153 publications

Evolution of a quality testing program for improving malting barley in Canada

Evolution of a quality testing program for improving malting barley in Canada

Evolution and development of cell walls in cereal grains

Exploring dry grain fractionation as a means to valorize high‐protein malting barley

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