Quantification of arabinoxylans and their degree of branching using gas chromatography

HEALTHGRAIN Methods: Analysis of Bioactive Components in Small Grain Cereals

Volumn , Issue , 2009, Pages 177-189

  Gebruers, Kurt ^a   Courtin, Christophe M ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84989290246     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-891127-70-0.50017-0     Document Type: Chapter

References (37)

1. AACC International The definition of dietary fiber. CFW 2001, 46:112-126.
2. Andersson A.A.M., Åman P., Piironen V., Nurmi T., Kariluoto S., Lampi A.-M., Delcour J.A., Courtin C.M., Gebruers K., Li L., Ward J.L., Shewry P.R. Phytochemical and dietary fiber composition of barley varieties in the HEALTHGRAIN diversity screen. J. Agric. Food Chem. 2008, 56:9767-9776.
3. Belitz H.-D., Grosch W. Food Chemistry 1999, Springer-Verslag, Berlin. 2nd ed.
4. Brijs K., Ingelbrecht J.A., Courtin C.M., Schlichting L., Marchylo B.A., Delcour J.A. Combined effects of endoxylanases and reduced water levels in pasta products. Cereal Chem. 2004, 81:361-368.
5. Cleemput G., Roels S.P., Van Oort M., Grobet P.J., Delcour J.A. Heterogeneity in the structure of water-soluble arabinoxylans in European wheat flours of variable bread-making quality. Cereal Chem. 1993, 70:324-329.
6. Courtin C.M., Delcour J.A. Arabinoxylans and endoxylanases in wheat flour breadmaking. J. Cereal Sci. 2002, 35:225-243.
7. Courtin C.M., Van den Broeck H., Delcour J.A. Determination of reducing end sugar residues in oligo- and polysaccharides by gas-liquid chromatography. J. Chromatogr. A 2000, 866:97-104.
8. Debyser W., Delvaux F., Delcour J.A. Activity of arabinoxylan hydrolyzing enzymes during mashing with barley malt or barley malt and unmalted wheat. J. Agric. Food Chem. 1998, 46:4836-4841.
9. Debyser W., Derdelinckx G., Delcour J.A. Arabinoxylan and arabinoxylan hydrolysing activities in barley malts and worts derived from them. J. Cereal Sci. 1997, 26:67-74.
10. Dornez E., Cuyvers S., Gebruers K., Delcour J.A., Courtin C.M. Contribution of wheat endogenous and wheat kernel associated microbial endoxylanases to changes in the arabinoxylan population during breadmaking. J. Agric. Food Chem. 2008, 56:2246-2253.
11. Dornez E., Gebruers K., Cuyvers S., Delcour J.A., Courtin C.M. Impact of wheat flour-associated endoxylanases on arabinoxylan in dough after mixing and resting. J. Agric. Food Chem. 2007, 55:7149-7155.
12. Englyst H.N., Cummings J.H. Simplified method for the measurement of total non-starch polysaccharides by GLC of constituent sugars as alditol acetates. Analyst 1984, 109:937-942.
13. Fausch H., Kündig W., Neukom H. Ferulic acid as a component of a glycoprotein from wheat flour. Nature 1963, 199:287.
14. Frederix S.A., Van Hoeymissen K., Courtin C.M., Delcour J.A. Water-extractable and water-unextractable arabinoxylans affect gluten agglomeration behavior during wheat flour gluten-starch separation. J. Agric. Food Chem. 2004, 52:7950-7956.
15. Gebruers K., Dornez E., Boros D., Fras A., Dynkowska W., Bedo Z., Rakszegi M., Delcour J.A., Courtin C.M. Variation in the content of dietary fiber and components thereof in wheats in the HEALTHGRAIN diversity screen. J. Agric. Food Chem. 2008, 56:9740-9749.
16. Goesaert H., Brijs K., Veraverbeke W.S., Courtin C.M., Gebruers K., Delcour J.A. Wheat flour constituents: how they impact bread quality, and how to impact their functionality. Trends Food Sci. Tech. 2005, 16:12-30.
17. Grob K. Split and splitless injection for quantitative gas chromatography: concepts, processes, practical guidelines, sources of error 2001, Wiley-VCH Verslag GmbH, Weinheim, Germany.
18. Halász I., Schneider W. Quantitative gas chromatographic analysis of hydrocarbons with capillary column and flame ionization detector. Anal. Chem. 1961, 33:978-982.
19. Holm T. Aspects of the mechanism of the flame ionization detector. J. Chromatogr. A 1999, 842:221-227.
20. Huisman M.M.H., Schols H.A., Voragen A.G.J. Glucuronoarabinoxylans from maize kernel cell walls are more complex than those from sorghum kernel cell walls. Carbohyd. Polym. 2000, 43:269-279.
21. Ingelbrecht J.A., Brijs K., Schlichting L., Marchylo B., Tweed T., Ebbinghaus P.B., Delcour J.A. Effects of endoxylanase addition on pasta processing with short mixing time. Cereal Chem. 2002, 79:798-800.
22. Ingelbrecht J.A., Moers K., Abécassis J., Rouau X., Delcour J.A. Influence of arabinoxylans and endoxylanases on pasta processing and quality. Production of high-quality pasta with increased levels of soluble dietary fiber. Cereal Chem. 2001, 78:721-729.
23. Lewis S.J., Heaton K.W. The metabolic consequences of slow colonic transit. Am. J. Gastroenterol. 1999, 94:2010-2016.
24. Loosveld A.-M.A., Grobet P.J., Delcour J.A. Contents and structure features of water-extractable arabinogalactan in wheat flour fractions. J. Agric. Food Chem. 1997, 45:1998-2002.
25. Lu J., Li Y. Effects of arabinoxylan solubilization on wort viscosity and filtration when mashing with grist containing wheat and wheat malt. Food Chem. 2006, 98:164-170.
26. McNair H.M., Miller J.M. Basic Gas Chromatography 1997, John Wiley & Sons, New York.
27. Moore M.A., Beom Park C., Tsuda H. Soluble and insoluble fiber influences on cancer development. Crit. Rev. Oncol. Hemat. 1998, 27:229-242.
28. Nyström L., Piironen V., Lampi A.-M., Kariluoto S., Edelmann M., Nurmi T., Andersson A., Åman P., Delcour J.A., Courtin C.M., Gebruers K., Li L., Ward J., Shewry P.R. Phytochemical and dietary fiber composition of rye varieties in the HEALTHGRAIN diversity screen. J. Agr. Food Chem. 2008, 56:9758-9766.
29. Perlin A.S. Isolation and composition of the soluble pentosans of wheat flour. Cereal Chem. 1951, 28:370-381.
30. Perlin A.S. Structure of soluble pentosans of wheat flours. Cereal Chem. 1951, 28:382-393.
31. Poutanen K., Shepherd R., Shewry P.R., Delcour J.A., Björck I., van der Kamp J.-W. Beyond whole grain: the European HEALTHGRAIN project aims at healthier cereal foods. CFW 2008, 53:32-35.
32. Ring S.G., Selvendran R.R. Isolation and analysis of cell wall material from beeswing wheat bran (Triticum aestivum). Phytochem. 1980, 19:1723-1730.
33. Schwarz P.B., Han J.Y. Arabinoxylan content of commercial beers. J. Am. Soc. Brew. Chem. 1995, 53:157-159.
34. Shewry P.R., Li L., Piironen V., Lampi A.M., Nyström L., Rakszegi M., Fraś A., Boros D., Gebruers K., Courtin C.M., Delcour J.A., Andersson A.A.M., Dimberg L., Bedö Z., Ward J.L. Phytochemical and fiber components in oat varieties in the HEALTHGRAIN diversity screen. J. Agr. Food Chem. 2008, 56:9777-9784.
35. Sungurtas J.A., Swanston J.S., Davies H.V., McDougall G.J. Xylan-degrading enzymes and arabinoxylan solubilisation in barley cultivars of differing malting quality. J. Cereal Sci. 2004, 39:281-373.
36. Van Der Borght A., Goesaert H., Veraverbeke W.S., Delcour J.A. Fractionation of wheat and wheat flour into starch and gluten: overview of main processes and the factors involved. J. Cereal Sci. 2005, 41:221-237.
37. Vinkx C.J.A., Delcour J.A. Rye (Secale cereale L.) arabinoxylans: a critical review. J. Cereal Sci. 1996, 24:1-14.