Characterization of water and alkali extractable arabinoxylan from wheat and rye under standardized conditions.

ABSTRACT: Arabinoxylans (AXs) are an important component of wheat and rye dough. They bind water, contribute to the formation of viscous dough and improve the quality of bread. For the application of AX fractions in bread making process, it is useful to record a quality profile of wheat fractions compared to the quality profile of rye fractions under standardized conditions. In this work water and alkali extractable AX containing fractions, from wheat- and rye wholemeal, were extracted under standardized conditions and characterized. For analysis of composition, structural features, and molecular dimension a combination of chemical, physicochemical, enzymatic and chromatographic techniques was applied. The molar mass distributions obtained by means of an innovative colorimetric pentose detection in

SUBMITTER: Buksa K 

PROVIDER: S-EPMC4984697 | biostudies-literature | 2016 Mar

REPOSITORIES: biostudies-literature