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NON‐STARCHY POLYSACCHARIDES OF CEREAL GRAINS III. HIGHER MOLECULAR GUMS OF COMMON CEREALS
Author(s) -
Preece Professor I. A.,
Hobkirk R.
Publication year - 1953
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1953.tb02733.x
Subject(s) - xylose , arabinose , polysaccharide , food science , hydrolysis , composition (language) , xylan , chemistry , fractionation , arabinoxylan , agronomy , fraction (chemistry) , endosperm , biology , biochemistry , chromatography , fermentation , linguistics , philosophy
Using the principle of ammonium sulphate fractionation successfully applied earlier to prepare β‐glucosan from barley, a similar product has now been obtained from oats, whilst a pentosan fraction free from hexosan has been obtained from rye; the nature of the araban‐xylan association is discussed. In respect of water‐soluble gum content and composition, mature grains of the five cereals rye, wheat, barley, oats and maize form a series, the characters of which are not unrelated to the taxonomic positions of these cereals. Rye is rich in water‐soluble pentosan, but in wheat there is greater contamination of the abundant pentosan by glucosan, mainly apparently of dextrinous type. β‐glucosan is the principal gum of both barley and oats, but the amount of pentosan in barley gum is considerably greater than in that from oats. Maize contains little water‐soluble' material of gum‐like nature and the principal water‐soluble polysaccharide is dextrinous. All five cereals contain material, non‐precipitable by ammonium sulphate, which yields glucose, xylose, arabinose and galactose on hydrolysis.