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Isolation and characterization of arabinoxylans from wheat bran and study of their contribution to wheat flour dough rheology
- Kaur, Amritpal, Yadav, Madhav P., Singh, Balwinder, Bhinder, Seerat, Simon, Stefanie, Singh, Narpinder
- Carbohydrate polymers 2019 v.221 pp. 166-173
- anion exchange chromatography, arabinose, arabinoxylan, dough, galactose, galacturonic acid, glucose, glucuronic acid, oligosaccharides, protein content, rhamnose, rheology, viscoelasticity, wheat, wheat bran, wheat flour, xylose
- The study was aimed to evaluate the yield and sugar composition of water-extractable (WE) and alkali extractable (AE) Hemi-A, Hemi-B and oligosaccharides (Oligo) fractions isolated from bran of four wheat varieties and their relationship with dough rheology. Wheat bran from all varieties were rich in protein content (12.45–16.97%). The yield of WE-Hemi-A, WE-Hemi-B and WE-Oligo were lower than the yield of AE-Hemi-A, AE-Hemi-B and AE-Oligo, for all varieties. Sugar composition of fractions determined by high-performance anion exchange chromatography with pulsed amperometric detector (HPAEC-PAD), showed sugars: rhamnose, galactose, glucose, galacturonic acid and glucuronic acid, in addition to the typical arabinoxylan containing arabinose and xylose are present in all wheat bran varieties. HD-3086 and HD-2947 wheat varieties which yielded a viscoelastic dough with high G' and G" values (indicative of good dough-making characteristics), had a higher percent of AE-Hemi-B and both WE-Oligo and AE-Oligo than C-306 and HS-490 wheat varieties.