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  • 1.
    Girhammar, Ulf Arne
    et al.
    UNIV LUND,CTR CHEM,DEPT APPL NUTR & FOOD CHEM.
    Nair, B.M.
    UNIV LUND,CTR CHEM,DEPT APPL NUTR & FOOD CHEM.
    Certain physical properties of water-soluble nonstarch polysaccharide from wheat, rye, triticale, barley and oats1992In: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 6, no 4, p. 329-343Article in journal (Refereed)
    Abstract [en]

    The yield of water soluble non-starch polysaccharides (WSNSP) prepared from whole grains of wheat, rye, triticale, barley and oats was 0.6, 1.8, 0.7, 1.2 and 1.0% respectively of the dry matter. The WSNSP from wheat, rye and triticale contained mainly pentoses (74, 86 and 81% respectively of the total monosaccharides), while in the WSNSP of barley and oats glucose (74 and 69% respectively of the total monosaccharides) was the main monosaccharide. All the WSNSP samples contained some amount of protein (7% in rye-WSNSP to 18% in triticale-WSNSP) attached to their low molecular weight fractions as observed in the gel permeation chromatographic separation. The major amino acids in these samples were aspartic and glutamic acids. No hydroxyproline was found in these samples. Their water binding capacity determined as the amount of unfreezable water using differential scanning calorimetry showed that the WSNSP of wheat, rye, triticale, barley and oats was 0.41, 0.47, 0.42, 0.49 and 0.44 g/g dry matter respectively. The WSNSP of wheat and barley showed higher emulsifying capacities determined as the amount of oil emulsified by one gram of the sample in water. The intrinsic viscosity of the water solutions of these non-starch polysaccharides shows a direct relation to their molecular weight and their simha shape factors indicated that all the samples were of an extended shape. However, the intrinsic viscosity of the water solution of rye-WSNSP was significantly higher than that of wheat, triticale, barley and oats.

  • 2.
    Girhammar, Ulf Arne
    et al.
    UNIV LUND,CTR CHEM,DEPT APPL NUTR & FOOD CHEM.
    Nair, B.M.
    UNIV LUND,CTR CHEM,DEPT APPL NUTR & FOOD CHEM.
    Isolation, separation and characterization of water-soluble nonstarch polysaccharides fron wheat and rye1992In: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 6, no 3, p. 285-299Article in journal (Refereed)
    Abstract [en]

    The water holding capacity of the dough and the freshness of the bread made of rye and wheat are much dependent upon their content of non-starch polysaccharides (NSP), most of which are polymers of xylose and arabinose, i.e. pentosans. The yield of water soluble pentosans from rye flour (1.76%) was higher than that of wheat flour (0.59%), and the xylose to arabinose ratio of rye pentosans was 1:36 while it was 1:16 for wheat pentosans. The galactose content in wheat pentosans was 17% of the total monosaccharides. In rye pentosans the content of galactose was lower (3.5% of the total monosaccharides). The total content of monosaccharides in wheat pentosans (65%) was slightly lower than that in the rye pentosans (71.7%). The weight average molecular weight of rye pentosans (770 000) was higher than that of the wheat pentosans (255 000). The number average molecular weight of the pentosans from rye was 90 000 while the corresponding figure for wheat was 61 000. The rye pentosans showed a higher degree of polydispersity in solution than the wheat pentosans. The separation of the pentosans on a DEAE-Sephadex column resulted in five fractions. The first two fractions contained mainly arabinose and xylose and the protein content in these fractions was approximately 1%. The protein content of the fractions increased with the increased concentration of the borate. The Xyl:Ara ratio was 2:23 and 2:39 in fractions I and II of wheat and 1:63 and 2:32 in fractions I and II of rye. Galactose appeared in fractions IV and V in wheat and fractions IV, V-A and V-B in rye along with some arabinose which suggests the presence of arabinogalactans in these fractions.

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