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Free sugars of wheat aleurone cells
Author(s) -
Stevens D. J.
Publication year - 1970
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.2740210109
Subject(s) - raffinose , stachyose , aleurone , maltose , monosaccharide , sucrose , chemistry , size exclusion chromatography , chromatography , oligosaccharide , carbohydrate , biochemistry , food science , enzyme
The sugars extracted from de‐fatted contents of the aleurone cells of wheat, accounted for 10% of the dry weight of the material. After separation by gel‐filtration and paper chromatography, the components were identified as 42% sucrose, 31 % raffinose, 20% neo‐kestose, and 6% fructosyl raffinose, with traces of two other oligosaccharides, one of which was probably stachyose. Monosaccharides, maltose, and higher oligosaccharides which occur in other parts of the grain, were absent.