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CARBOHYDRATE COMPOSITION OF WATER‐SOLUBLE PENTOSANS FROM DIFFERENT TYPES OF WHEAT FLOURS
Author(s) -
LINEBACK D. R.,
KAKUDA N. SOMNAPAN,
TSEN C. C.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb01523.x
Subject(s) - carbohydrate , fractionation , xylose , chemistry , arabinose , size exclusion chromatography , composition (language) , chromatography , polysaccharide , biochemistry , galactose , wheat flour , food science , arabinoxylan , enzyme , fermentation , linguistics , philosophy
Water‐soluble pentosans from a hard red winter, a hard red spring and a soft red winter wheat flour contained 50–68% carbohydrate and 8–22% protein, after treatment with α‐amylase. Carbohydrate compositions of those pentosans were: arabinose, 39–40%; xylose, 35–42%; and galactose, 18–24%. Fractionation of the pentosans on a column of DEAE‐cellulose yielded five fractions, two of which were fractionated into two subfractions, indicated to be heterogeneous by polyacrylamide disc electrophoresis and by gel filtration. The carbohydrate composition of fractionated pentosans from the three types of wheat differed, particularly in the distribution of carbohydrate components in fractions II, III, and V. Gel filtration patterns were similar for pentosans from all three wheat flours, and indicated that the fractions probably contain glycoprotein components, but part of the protein is present as non‐dialyzable protein that is not glycoprotein.