Variation in the degree of D-Xylose substitution in arabinoxylans extracted from a European wheat flour

Cleemput, G.; Oort, M. van; Hessing, M.; Bergmans, M.E.F.; Gruppen, Harry; Grobet, Piet J.; Delcour, Jan A.

doi:10.1016/s0733-5210(05)80009-8

Cited by 74 publications

(81 citation statements)

References 12 publications

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“…Further steps of isolation and purification of WUP including incubation for 16 h at 30°C after adding α-amylase, freeze drying and grinding were adapted as described by Wang et al (2003). For the extraction of WEP, procedure given by Cleemput et al (1995) was followed.…”

Section: Isolation Of Wup and Wepmentioning

confidence: 99%

Effect of pentosans addition on pasting properties of flours of eight hard white spring wheat cultivars

et al. 2012

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The effects of water extractable pentosans (WEP) and water unextractable pentosans (WUP) on pasting properties in flours of eight different hard white spring wheat (HWSW) cultivars was studied. WEP and WUP isolated from a hard wheat flour were added to each of the cultivars at 1% and 2% level. The results indicated that WEP exhibited a pronounced effect on pasting properties as compared to WUP and variety. Univariate analysis of variance (ANOVA) was used to evaluate sources of variation. The variety significantly (P<0.001) influenced all the pasting parameters. WUP caused significant (P<0.001) variation in paste viscosities (except breakdown). WEP influenced more pronouncedly the hot paste, cold paste, breakdown and setback viscosities with F values-221.802, 214.286, 98.073 and 120.159, respectively. Variety-by-WEP interaction exhibited significant (P<0.01) influence on pasting time, peak, hot paste and cold paste viscosities. Whereas, variety-by-WUP interaction only significantly (P<0.001) influenced the pasting-time and -temperature. Duncan's test was used to analyze the significant difference (P<0.05) within the variety. The results revealed that WUP did not induce significant (P<0.05) influence on all the pasting parameters, whereas, WEP influenced significantly (P< 0.05) the paste viscosities of some of the varieties. It was also found that the addition of WEP remarkably reduced the setback, hot paste, cold paste viscosities and increased the breakdown viscosity in all cultivar flours. The effect of WEP was greater at higher level of supplementation on paste viscosities.

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Section: Isolation Of Wup and Wepmentioning

confidence: 99%

Effect of pentosans addition on pasting properties of flours of eight hard white spring wheat cultivars

et al. 2012

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“…Similarly as wheat arabinoxylans, also those of barley, malt and sorghum showed a non-random distribution pattern. Isolated unsubstituted xylose residues are separated by one or two substituted residues and this pattern is interrupted with longer unsubstituted sequences 59,60) .…”

Section: Occurrence and Structural Diversitymentioning

confidence: 99%

Xylan and xylan derivatives - biopolymers with valuable properties, 1. Naturally occurring xylans structures, isolation procedures and properties

Ebringerová¹,

Heinze

2000

Macromol. Rapid Commun.

789

373

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“…Acetic anhydride (500 µL) was added to the reduced monosaccharaides and the contents were Arabinose substitution pattern of water-extractable arabinoxylans of wheat bran was determined using proton nuclear magnetic resonance ( 1 H-NMR) using the method described by Cleemput et al(1995).Water extractable AX was extracted from wheat bran samples. The contents were centrifuged (16000g, 4 0 C, 15 min) and the supernatants were filtered through VWR Qualitative 413 filter paper (particle retention; 5-13µm) to obtain the aqueous extracts which were used in xylanase activity assay.…”

Section: Reductionmentioning

confidence: 99%

Variability in arabinoxylan, xylanase activity, and xylanase inhibitor levels in hard spring wheat

Mendis¹,

Delcour²,

Gebruers³

et al. 2012

CFW Plexus

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Arabinoxylans (AX), xylanase, and xylanase inhibitors have an important role in many cereal food processing applications. The effect of growing location (L), genotype (G), and their interactions (L*G) on AX, apparent xylanase and apparent xylanase inhibition activities of Triticum aestivum xylanase inhibitor (TAXI) and xylanases inhibiting protein (XIP) of wheat was studied using six hard red spring wheat and six hard white spring wheat genotypes. Total AX content was largely dependent on L*G. In bran, xylanase activity, 25% of the variability could be attributed to L*G interaction. Genotype contributed 72% to the variability in TAXI activity indicating TAXI activity in wheat bran is largely under genetic control. The bran TAXI level and XIP level varied by a factor of 700 and 3000, respectively, among genotypes. These results enable the industry to choose between different wheat varieties with varying xylanase activities to complement its intended use.iv ACKNOWLEDGEMENTS

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Variation in the degree of D-Xylose substitution in arabinoxylans extracted from a European wheat flour

Cited by 74 publications

References 12 publications

Effect of pentosans addition on pasting properties of flours of eight hard white spring wheat cultivars

Effect of pentosans addition on pasting properties of flours of eight hard white spring wheat cultivars

Xylan and xylan derivatives - biopolymers with valuable properties, 1. Naturally occurring xylans structures, isolation procedures and properties

Variability in arabinoxylan, xylanase activity, and xylanase inhibitor levels in hard spring wheat

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