Milling of whole grain rye to obtain fractions with different dietary fibre characteristics

Journal of Cereal Science

Volumn 29, Issue 1, 1999, Pages 89-97

  Glitso L V ^b   Bach Knudsen, K E ^a  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

SECALE CEREALE;

EID: 0002351196     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.1998.0214     Document Type: Article

References (54)

1. Belitz, H.-D. and Grosch, W. 'Food Chemistry', Springer-Verlag, Berlin (1987).
2. Lampinen, R. Newcoming of rye. In 'International Rye Symposium'. Technical Research Centre of Finland, Espoo. (1995) pp 9-13.
3. National Food Agency (Levnedsmiddelstyrelsen). 'The Composition of Foods'. 4th edition', Søborg, Denmark (1996a).
4. National Food Agency (Levnedsmiddelstyrelsen). 'Danskernes Kostvaner 1995. Hovedresultater'. Søborg, Denmark (1996b).
5. Bengtsson, S. and Åman, P. Isolation and chemical characterization of water-soluble arabinoxylans in rye grain. Carbohydrate Polymers 12 (1990) 267-277.
6. Fincher, G.B. and Stone, B.A. Cell walls and their components in cereal grain technology. In 'Advances in Cereal Science and Technology, vol. 8', (Y. Pomeranz, ed.), American Association of Cereal Chemists Inc., St Paul, MN, U.S.A. (1986) pp 207-295.
7. Vinkx, C.J.A. and Delcour, J.A. Rye (Secale cereale) arabinoxylans: a critical review. Journal of Cereal Science 24 (1996) 1-14.
8. Bacic, A. and Stone, B.A. Chemistry and organization of aleurone cell walls from wheat and barley. Australian Journal of Plant Physiology 8 (1981) 475-495.
9. Izydorczyk, M.S. and Biliaderis, C.G. Influence of structure on the physicochemical properties of wheat arabinoxylans. Carbohydrate Polymers 17 (1992) 237-247.
10. Voragen, A.G.J., Gruppen, H., Verbruggen, M.A. and Victor, R.J. Characterisation of cereal arabinoxylans. In 'Xylans and Xylanases', (J. Visser, G. Beldman, M.A. Kusters-Van Someren and A.G.J. Voragen, eds), Elsevier Science Publishers, B.V. (1992) pp 51-67.
11. Joseleau, J.P., Comtat, J. and Ruel, K. Chemical structure of xylans and their interaction in the plant cell walls. In 'Xylans and Xylanases', (J. Visser, G. Beldman, M.A. Kusters-Van Someren and A.G.J. Voragen, eds), Elsevier Science Publishers, B.V. (1992) pp 1-15.
12. Kormelink, F.J.M. and Voragen, A.G.J. Degradation of different [(glucurono)arabino]xylans by a combination of purified xylan-degrading enzymes. Applied Microbiology Biotechnology 38 (1993) 688-695.
13. Jacobs, L.R. Modification of experimental colon carcinogenesis by dietary fibre. Advanced Experimental and Medical Biology 206 (1986) 105-118.
14. Southgate, D.A.T. 'Dietary fibre analysis', (P.S.Belton, ed.), Royal Society Food Analysis Monographs, Cambridge (1995).
15. Ferguson, L.R. and Harris, P.J. Studies on the role of specific dietary fibre in protection against colorectal cancer. Mutation Research 350 (1996) 173-184.
16. Edwards, C.A. and Rowland, I.R. Bacterial fermentation in the colon and its measurement. In 'Dietary Fibre - A Component of Food', (T.F. Schweizer and C.A. Edwards, eds), ILSI Human Nutrition Reviews, Springer-Verlag, London (1992) pp 119-137.
17. Cummings, J.H. and Macfarlane, G.T. The control and consequences of bacterial fermentation in the human colon. Journal of Applied Bacteriology 70 (1991) 443-459.
18. Edwards, C.A., Blackburn, N.A., Craigen, L., Davison, P., Tomlin, T., Sugden, K., Johnson, I.T. and Read, N.W. Viscosity of food gums determined in vitro related to their hypoglycemic actions. American Journal of Clinical Nutrition 46 (1987) 72-77.
19. Johnson, I.T. The influence of dietary fibre on lipid digestion and absorption. In 'Dietary fibre - a component of food', (T.F. Schweizer and C.A. Edwards, eds), Human Nutrition Reviews. ILSI Europe. Springer-Verlag, Berlin (1992) pp 167-180.
20. Stoldt, W. Vorschlag zur Vereinheitlichung der Fettbestimmung in Lebensmitteln (Suggestion to standardise the determination of fat in foodstuffs). Fette, Seifen unt Anstrichmittelen 54 (1952) 206-207.
21. Bach Knudsen, K.E. Carbohydrate and lignin contents of plan materials used in animal feeding. Animal Feed Science and Technology 67 (1997) 319-338.
22. Englyst, H.N., Wiggins, H.S. and Cummings, J.H. Determination of the non-starch polysaccharides in plant foods by gas-liquid chromatography of constituent sugars as alditol acetates. Analyst 107 (1982) 307-318.
23. McCleary, B.V. and Glennie-Holmes, M. Enzymatic quantification of (1→3) (1→4)-β-D-glucan in barley and malt. Journal of the Institute of Brewing 91 (1985) 285-295.
24. Larsson, K. and Bengtsson, S. Bestämning av lätt tillgängliga kolhydrater i växtmaterial (Determination of readily available carbohydrates in plant material). National Laboratory of Agricultural Chemistry, Uppsala: Method report no. 22, (1983).
25. Englyst, H.N., Kingsmann, S.M. and Cummings, J.H. Classification and measurement of nutritionally important starch fractions. European Journal of Clinical Nutrition 46 suppl 2 (1992) S33-S50.
26. Gruppen, H., Marseille, J.P., Voragen, A.G.J., Hamer, R.J. and Pilnik, W. Mild isolation of water-insoluble cell wall material from wheat flour: comparison of fractions obtained with emphasis on non-starch polysaccharides. Journal of Cereal Science 9 (1989) 247-260.
27. AOAC (1990) 15th edition. Official method of analysis: 777.
28. Stuffins, C.B. The determination of phosphate and calcium in feeding stuffs. Analyst 92 (1967) 107-111.
29. Saini, H.S. and Henry, R.J. Fractionation and evaluation of triticale pentosans: comparison with wheat and rye. Cereal Chemistry 66 (1989) 11-14.
30. Nilsson, M., Åman, P., Härkönen, H., Hallmans, G., Bach Knudsen, K.E., Mazur, W. and Adlercreutz, H. Content of nutrients and lignans in roller milling fractions of rye. Journal of the Science of Food Agriculture 73 (1997) 143-148.
31. Nilsson, M., Åman, P., Härkönen, H., Hallmans, G., Bach Knudsen, K.E., Mazur, W. and Adlercreutz, H. Nutrient and lignan content, dough properties and baking performance of rye samples used in Scandinavia. Acta Agriculturæ Scandinavica (1997) 26-34.
32. Fengler, A.I. and Marquardt, R.R. Water-soluble pentosans from rye: I. Isolation, partial purification, and characterization. Cereal Chemistry 65(4) (1988) 291-297.
33. Bach Knudson, K.E. and Hansen, I. Gastrointestinal implications in pigs of wheat and oat fractions. I. Digestibility and bulking properties of polysaccharides and other major constituents. British Journal of Nutrition 65 (1991) 217-232.
34. Henry, R.J. Pentosan and beta-glucan concentrations in endosperm and whole grain of wheat, barley, oats and rye. Journal of Cereal Science 6 (1987) 253.
35. Rybka, K., Sitarski, J. and Raczynska-Bojanowska, K. Ferulic acid in rye and wheat grain and grain dietary fibre. Cereal Chemistry 70(1) (1993) 55-59.
36. Stone, B.A. Aleurone cell walls - structure and nutritional significance. In 'New Approaches to Research on Cereal Carbohydrates', (R.D. Hill and L. Munck, eds), Elsevier Science Publishers B.V., Amsterdam (1985) pp 349-354.
37. Pedersen, B., Bach Knudsen, K.E. and Eggum, B.O. Nutritive value of cereal products with emphasis on the effect of milling. In 'Nutritional Value of Cereal Products, Beans and Starches', (G.H. Bourne, ed), World Review of Nutr. Diet. 60 (1989) pp 1-77.
38. Morris, E.R. Physico-chemical properties of food polysaccharides. In 'Dietary Fibre - A Component of Food', (T.F. Schweizer and C.A. Edwards, eds), ILSI Human Nutrition Reviews. Springer-Verlag, London (1992) pp 41-57.
39. Bacic, A., Harris, P.J. and Stone, B.A. Structure and function of plant cell walls. In 'The biochemistry of plants. A comprehensive treatise. Vol 14 Carbohydrates', (P.K. Stumpf and E.E. Conn, eds). Academic Press, Inc., CA, U.S.A. (1988) pp 297-372.
40. Andrewartha, K.A., Phillips, D.R. and Phillips, B.A. Solution properties of wheat-flour arabinoxylans and enzymatically modified arabinoxylans. Carbohydrate Research 77 (1979) 191-204.
41. Iiyama, K., Lam, T.B.-T. and Stone, B.A. Covalent cross-links in the cell wall. Plant Physiology 104 (1994) 315-320.
42. Hromádková, Z. and Ebringerová, A. Relation between extractibility and structural heterogeneity of rye bran D-xylan. In 'Xylans and Xylanases', (J. Visser, G. Beldman, M.A. Kusters-Van Someren and A.G.J. Voragen, eds), Elsevier Science Publishers B.V., Amsterdam (1992) pp 395-399.
43. Titgemeyer, E.C., Cameron, M.G., Bourquin, L.D. and Fahey, G.C. Digestion of cell wall components by dairy heifers fed diets based on alfalfa and chemically treated oat hulls. Journal of Dairy Science 74 (1991) 1026-1037.
44. Chesson, A. Mechanistic models of forage cell degradation. In 'International Symposium on Forage Cell Wall Structure and Digestibility', (H.G. Jung, D.R. Buxton and R.D. Hatfield, eds), American Society Agronomy, WI, U.S.A. (1993) pp 347-376.
45. Hatfield, R.D. Cell wall polysaccharide interactions and degradability. In 'International Symposium on Forage Cell Wall Structure and Digestibility', (H.G. Jung, D.R. Buxton and R.D. Hatfield, eds), American Society Agronomy, WI, U.S.A. (1993) pp 285-314.
46. Cornu, A., Besle, J.M., Mosoni, P. and Grenet, E. Lignin-carbohydrate complexes in forages: structure and consequences in the ruminai degradation of cell wall carbohydrates. Reproduction, Nutrition, Development 34 (1994) 385-398.
47. Boros, D., Marquardt, R.R., Slominski, B.A. and Guenter, W. Extract viscosity as an indirect assay for water-soluble pentosan content in rye. Cereal Chemistry 70 (1993) 575-580.
48. Morris, E.R. Fiber in foods. In 'Dietary Fiber in Health and Disease', (D. Kritchevsky and C. Bonfield, eds), Eagan Press, MN, U.S.A. (1995) pp 37-45.
49. Scoles, G.J., Campbell, G.L. and McLeod, J.G. Variability for grain extract viscosity in inbred lines and an F2 population of rye (Secale cereale L). Canadian Journal of Plant Science 73 (1993) 1-6.
50. Bengtsson, S., Andersson, R., Westerlund, E. and Åman, P. Content, structure and viscosity of soluble arabinoxylans in rye grain from several countries. Journal of Science Agriculture 58 (1992) 331-337.
51. Woodward, J.R. and Fincher, G.B. Water soluble barley β-glucans. Brewers Digest 58 (1983) 28-32.
52. Ridley, S.C. and Hogan, J.M. Effect on storage temperature on tuber composition, extrusion force, and Brabender viscosity. American Potato Journal 53 (1976) 343-353.
53. Westerlund, E., Theander, O., Andersson, R. and Åman, P. Effects of baking on polysaccharides in white bread fractions. Journal of Cereal Science 10 (1989) 149-156.
54. Westerlund, E., Andersson, R., Åman, P. and Theander, O. Effects of baking on water-soluble non-starch polysaccharides in white bread fractions. Journal of Cereal Science 12 (1990) 33-42.