A critical assessment of the quantification of wheat grain arabinoxylans using a phloroglucinol colorimetric assay

Cereal Chemistry

Volumn 89, Issue 3, 2012, Pages 143-150

  Kiszonas, Alecia M ^a   Courtin, Christophe M ^b   Morris, Craig F ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

COLORIMETRY; GAS CHROMATOGRAPHY; IONIZATION OF GASES;

ARABINOXYLANS; COLORIMETRIC ASSAYS; CRITICAL ASSESSMENT; END-USE QUALITIES; HUMAN NUTRITION; PHLOROGLUCINOL; REACTION REAGENTS; WATER-EXTRACTABLE ARABINOXYLAN; WHEAT (TRITICUM AESTIVUM L.); WHEAT GRAINS;

POLYNOMIALS;

TRITICUM AESTIVUM;

EID: 84862833866     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-02-12-0016-R     Document Type: Article

References (35)

1. Andersson, R., Andersson, A., and Åman, P. 2009. Molecular weight distributions of water-extractable β-glucan and arabinoxylan. Pages 203-216 in: HEALTHGRAIN Methods: Analysis of Bioactive Components in Small Grain Cereals. P. R. Shewry and J. L. Ward, eds. AACC International: St. Paul, MN.
2. Andrewartha, K. A., Phillips, D. R., and Stone, B. A. 1979. Solution properties of wheat-flour arabinoxylans and enzymatically modified arabinoxylans. Carbohydr. Res. 77:191-204.
3. Bell, B. M. 1985. A rapid method of dietary fibre estimation in wheat products. J. Sci. Food Agric. 36:815-821.
4. Bettge, A. D., and Morris, C. F. 2000. Relationships among grain hardness, pentosan fractions, and end-use quality of wheat. Cereal Chem. 77:241-247. (Pubitemid 30164198)
5. Bettge, A. D., and Morris, C. F. 2007. Oxidative gelation measurement and influence on soft wheat batter viscosity and end-use quality. Cereal Chem. 84:237-242. (Pubitemid 46981596)
6. Biliaderis, C. G., Izydorczyk, M. S., and Rattan, O. 1995. Effect of arabinoxylans on bread-making quality of wheat flours. Food Chem. 53:165-171.
7. Courtin, C. M., and Delcour, J. A. 2002. Arabinoxylans and endoxylanases in wheat flour bread-making. J. Cereal Sci. 35:225-243. (Pubitemid 34757820)
8. Courtin, C. M., Van den Broeck, H., and Delcour, J. A. 2000. Determination of reducing end sugar residues in oligo-and polysaccharides by gas-liquid chromatography. J. Chromatogr. A 866:97-104. (Pubitemid 30001852)
9. Dervilly, G., Saulnier, L., Roger, P., and Thibault, J.-F. 2000. Isolation of homogeneous fractions from wheat water-soluble arabinoxylans: Influence of the structure on their macromolecular characteristics. J. Agric. Food Chem. 48:270-278. (Pubitemid 30120353)
10. Dische, Z., and Borenfreund, E. 1957. A new color reaction for the determination of aldopentose in presence of other saccharides. Biochim. Biophys. Acta 23:639-642.
11. Douglas, S. G. 1981. A rapid method for the determination of pentosans in wheat flour. Food Chem. 7:139-145.
12. Englyst, H. N., and Cummings, J. H. 1984. Simplified method for the measurement of total non-starch polysaccharides by GLC of constituent sugars as alditol acetates. Analyst 109:937-942.
13. Finnie, S. M., Bettge, A. D., and Morris, C. F. 2006. Influence of cultivar and environment on water-soluble and water-insoluble arabinoxylans in soft wheat. Cereal Chem. 83:617-623. (Pubitemid 44851814)
14. Ford, C. W. 1981. Estimation of hexose: pentose ratios in solution using the phenol-sulphuric acid method. J. Sci. Food Agric. 32:153-156.
15. Gebruers, K., Courtin, C. M., and Delcour, J. A. 2009. Quantification of arabinoxylans and their degree of branching using gas chromatography. Pages 177-189 in: HEALTHGRAIN Methods: Analysis of Bioactive Components in Small Grain Cereals. P. R. Shewry and J. L. Ward, eds. AACC International: St. Paul, MN.
16. Hashimoto, S., Shogren, M. D., and Pomeranz, Y. 1987. Cereal pentosans: Their estimation and significance. I. Pentosans in wheat and milled wheat products. Cereal Chem. 64:30-34.
17. Izydorczyk, M. S., and Biliaderis, C. G. 1992. Effect of molecular size on physical properties of wheat arabinoxylan. J. Agric. Food Chem. 40:561-568.
18. Izydorczyk, M. S., and Dexter, J. E. 2008. Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products-A review. Food Res. Int. 41:850-868.
19. Izydorczyk, M., Biliaderis, C. G., and Bushuk, W. 1991. Comparison of the structure and composition of water-soluble pentosans from different wheat varieties. Cereal Chem. 68:139-144.
20. Izydorczyk, M. S., Jacobs, M., and Dexter, J. E. 2003. Distribution and structural variation of nonstarch polysaccharides in milling fractions of hull-less barley with variable amylose content. Cereal Chem. 80:645-653. (Pubitemid 37413506)
21. Jelaca, S. L., and Hlynka, I. 1971. Water-binding capacity of wheat flour crude pentosans and their relation to mixing characteristics of dough. Cereal Chem. 48:211-222.
22. Kröber, E. 1901. Pentosanbestimmungen mittels der Salzsaurephloroglucen-Methode. Chem. Centralbl. 72:1119.
23. Kröber, E., Rimbach, C., and Tollens, B. 1902. Anwendung der Pentosan-Bestimmungsmethode auf verschiedene vegetabilische Stoffe und die Materialien der Papierfabrikation. Angew. Chem. 15:508-510.
24. Leach, A. E. 1905. Food Inspection and Analysis. Wiley: New York, N Y. pp. 225-226.
25. Li, S., Morris, C. F., and Bettge, A. D. 2009. Genotype and environment variation for arabinoxylans in hard winter and spring wheats of the U. S. Pacific Northwest. Cereal Chem. 86:88-95.
26. Lineback, D. R., and Rasper, V. F. 1988. Wheat carbohydrates. Pages 277-372 in: Wheat: Chemistry and Technology, 3rd Ed., Vol. 1. Y. Pomeranz, ed. Am. Assoc. Cereal Chem.: St. Paul, MN.
27. Lu, Z. X., Walker, K. Z., Muir, J. G., Mascara, T., and O'Dea, K. 2000. Arabinoxylan fiber, a byproduct of wheat flour processing, reduces the postprandial glucose response in normoglycemic subjects. Am. J. Clin. Nutr. 71:1123-1128. (Pubitemid 30230559)
28. Lu, Z. X., Walker, K. Z., Muir, J. G., and O'Dea, K. 2004. Arabinoxylan fibre improves metabolic control in people with type II diabetes. Eur. J. Clin. Nutr. 58:621-628. (Pubitemid 38500132)
29. Mares, D. J., and Stone, B. A. 1973. Studies on wheat endosperm. I. Chemical composition and ultrastructure of the cell walls. Aust. J. Biol. Sci. 26:793-812.
30. Ramseyer, D. D., Bettge, A. D., and Morris, C. F. 2011a. Endogenous and enhanced oxidative cross-linking in wheat flour mill streams. Cereal Chem. 88:217-222.
31. Ramseyer, D. D., Bettge, A. D., and Morris, C. F. 2011b. Flour mill stream blending affects sugar snap cookie and Japanese sponge cake quality and oxidative cross-linking potential of soft white wheat. J. Food Sci. 76:C1300-C1306.
32. Rouau, X., and Surget, A. 1994. A rapid semi-automated method for the determination of total and water-extractable pentosans in wheat flours. Carbohydr. Polym. 24:123-132.
33. Saulnier, L., and Quemener, B. 2009. Enzymatic mapping of arabinoxylan structure. Pages 191-201 in: HEALTHGRAIN Methods: Analysis of Bioactive Components in Small Grain Cereals. P. R. Shewry and J. L. Ward, eds. AACC International: St. Paul, MN.
34. Toole, G. A., Wellner, N., Faulds, C. B., Mills, E. N. C., Barron, C., Devaux, M. F., and Guillon, F. 2009. Spatial mapping of cell wall components in the cereal endosperm using spectroscopic, fluorescent and immunochemical methods. Pages 217-246 in: HEALTHGRAIN Methods: Analysis of Bioactive Components in Small Grain Cereals. P. R. Shewry and J. L. Ward, eds. AACC International: St. Paul, MN.
35. Wheeler, H. J., and Tollens, B. 1889. Ueber die Xylose oder den Holzzucker, eine zweite Penta-Glycose. Untersuchungen 304-320.