Distribution and characterisation of fructan in wheat milling fractions

“…Fructans are fructose polymers derived from sucrose, and like starch, they are naturally present in many plants as reserve carbohydrates (Aman et al 1985;Henry 1985;Bach Knudse et al 1987;Haskå et al 2008). It has been reported that the synthesis of fructans is induced by high concentrations of sucrose, while the breakdown of fructans might occur during the regrowth of plants, for example at initiation of spring growth (Pollock 1986;Pontis 1989;Pollock and Cairns 1991;Hendry 1993;Verspreet et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Relationships Between Fructans Content and Barley Malt Quality

2015

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Fructans are fructose polymers derived from sucrose and like starch are naturally present in many plants as reserve carbohydrates. The aims of this study were to determine the content of fructans in both grain and malt barley samples and to examine the relationships between fructan content and malt quality parameters such as hot water extract (HWE), apparent attenuation limit (AAL) and viscosity. The relationships between fructan content and malt quality parameters were first investigated using Pearson correlations. A positive and statistically significant (p < 0.05) correlation between fructan content and HWE (r = 0.73) and a negative and statistically significant with viscosity (r = −0.45) was found; however, there was no relationship between fructan content and AAL in the malt sample set analysed. The results from this study showed that diverse barley varieties have different fructan contents in grain and corresponding malt which may determine differences in final malt quality.

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“…Then the contents of monosaccharides and uronic acids in the fractions were determined. The monosaccharide composition was analysed with gas chromatography (HP6890 Hewlett-Packard, with a flame ionization detector) and the content of uronic acids was determined with spectrophotometry (Pharmacia Biotech Novaspec II model 80-2088-64, Sweden) using D-galacturonic acid monohydrate as a reference [12,21]. The determinations were performed in duplicates.…”

Section: Dietary Fibre and Dietary Fibre Monomersmentioning

confidence: 99%

Composition of amino acids, fatty acids and dietary fibre monomers in kernels of Adansonia digitata and Sclerocarya birrea

Magaia

Skog²

2017

AJFAND

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There is increasing demand for sources of energy and non-meat protein with balanced amino acid profiles worldwide. Nuts are rich in protein and essential amino acids, and have a high energy value due to their high fat content. Kernels from two wild fruits in Mozambique, Adansonia digitata and Sclerocarya birrea, were selected for this study to determine their amino acid and fatty acid composition, as well as the monomeric composition of their dietary fibre. The fat content in Adansonia digitata kernels was around 32% and in Sclerocarya birrea kernels 49%. Both kernels were rich in unsaturated fatty acids. The dominating fatty acids in Adansonia digitata kernels were palmitic, linoleic and oleic acid; varying from 25.7% to 34.9% of the total fatty acids content. In Sclerocarya birrea kernels the main fatty acid was oleic acid, 72.4%. The Adansonia digitata kernels contained the two essential fatty acids linoleic (around 30%) and linolenic acid (2%). Sclerocarya birrea kernels contained linoleic acid (around 7%). The protein content in Adansonia digitata kernels was 35% and in Sclerocarya birrea kernels 29%. Glutamic acid was the most abundant amino acid, comprising more than 20% of the protein in both kernels. The contents of essential amino acids in the kernels were compared with the requirements stated by the WHO, and the findings indicate that Adansonia digitata and Sclerocarya birrea kernels can provide good, cheap sources of protein, especially when combined with foods with high lysine content. Regarding the dietary fibre fractions, the main constituent in the insoluble fraction of Adansonia digitata kernels was glucose, while in the soluble fraction arabinose was the dominating component. In kernels of Sclerocarya birrea, uronic acids constituted more than 90% of both dietary fibre fractions. The results of this study suggest that intake of these kernels can help providing a great part of the fatty acids and amino acids required in the daily diet, especially for people living in rural areas of Mozambique. The data could be used for intake estimates, and to encourage increased consumption and utilization of these kernels.

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Distribution and characterisation of fructan in wheat milling fractions

Cited by 112 publications

References 26 publications

LC-MS analysis reveals the presence of graminan- and neo-type fructans in wheat grains

LC-MS analysis reveals the presence of graminan- and neo-type fructans in wheat grains

Relationships Between Fructans Content and Barley Malt Quality

Composition of amino acids, fatty acids and dietary fibre monomers in kernels of Adansonia digitata and Sclerocarya birrea

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