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Distribution and characterisation of fructan in wheat milling fractions

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Author

Summary, in English

Structure and health effects of inulin-type fructans have been extensively studied, while less is known about the properties of the graminan-type fructans in wheat. Arabinoxylan (AX) is another important indigestible component in cereal grains, which may have beneficial health effects. In this study, the fructan content in milling fractions of two wheat cultivars was determined and related to ash, dietary fibre and AX contents. The molecular weight distribution of the fructans was analysed with HPAEC-PAD and MALDI-TOF MS using 1H NMR and enzymatic hydrolysis for identification of fructans. The fructan content (g/100 g) ranged from 1.5 ± 0.2 in flour to 3.6 ± 0.5 in shorts and 3.7 ± 0.3 in bran. A correlation was found between fructan content and dietary fibre content (r = 0.93, P < 0.001), but with a smaller variation in fructan content between inner and outer parts of the grain. About 50% of the dietary fibre consisted of AX in all fractions. The fructans were found to have a DP of up to 19 with a similar molecular weight distribution in the different fractions.

Publishing year

2008

Language

English

Pages

768-774

Publication/Series

Journal of Cereal Science

Volume

48

Issue

3

Document type

Journal article

Publisher

Elsevier

Topic

  • Nutrition and Dietetics

Keywords

  • Fructan
  • Arabinoxylan
  • Wheat
  • Molecular weight

Status

Published

Project

  • ANTIDIABETIC FOOD CENTRE

ISBN/ISSN/Other

  • ISSN: 0733-5210