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The proximate analysis of wheat flour carbohydrates. III. —the estimation of the hemicellulose fraction
Author(s) -
Fraser J. R.,
Holmes D. C.
Publication year - 1957
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740081209
Subject(s) - hemicellulose , xylose , arabinose , chemistry , fraction (chemistry) , extraction (chemistry) , distillation , food science , chromatography , organic chemistry , cellulose , fermentation
The composition of the hemicellulose fractions of wholemeal and flours of about 70% extraction in terms of anhydro‐arabinose, xylose and uronic acid units has been investigated. It has been shown that the hemicelluloses, on distillation with hydrochloric acid, behave in the same manner as an equimolecular mixture of arabinose and xylose. Xylose is a suitable standard for the distillation process, and the ‘xylose equivalent’ of a wheat fraction multiplied by 0.97 is a quantitative measure of the hemicellulose present, provided this is not less than 1.8%.