Distribution and characterisation of fructan in wheat milling fractions |
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| Institution: | 1. Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Chemical Center, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden;2. Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden;1. Montpellier SupAgro-INRA-UMII-CIRAD, JRU IATE1208 Agropolymers Engineering and Emerging Technologies, 2 Place Pierre Viala, 34060 Montpellier Cedex 1, France;2. VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 VTT, Finland;3. University of Eastern Finland, Public Health and Clinical Nutrition, P.O. Box 1627, FI-70211 Kuopio, Finland;1. Department of Food Science and Nutrition, College of Food, Agricultural and Natural Resource Sciences, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN, 55108, USA;2. Department of Agronomy and Plant Genetics, College of Food, Agricultural and Natural Resource Sciences, University of Minnesota, 411 Borlaug Hall 1991 Upper Buford Circle, St. Paul, MN, 55108, USA;3. Minnesota Wheat Research & Promotion Council, 2600 Wheat Drive, Red Lake Falls, MN, 56750, USA;4. Back When Foods Inc., 30154 240th St SW, Fisher, MN, 56723, USA;5. Agricultural Utilization Research Institute, 510 County Rd 71, Suite 120, Crookston, MN, 56716, USA;6. Regional Sustainable Development Partnerships, University of Minnesota Extension, 411 Borlaug Hall, 1991 Upper Buford Circle, St. Paul, MN, 55108, USA;1. Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente (SAFE), Università degli Studi di Foggia, Via Napoli 25-71122, Foggia, Italy;2. Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom;1. Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India;2. Division of Dairy and Food Microbiology, Mansinhbhai Institute of Dairy & Food Technology-MIDFT, Dudhsagar Dairy Campus, Mehsana, 384 002, Gujarat, India;3. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal 148106, Punjab, India;4. Department of Life Sciences (Food Technology), Graphic Era (Deemed to Be) University, Dehradun, Uttarakhand 248002, India;5. Bioprocesses Research Group, Food Research Department, School of Chemistry, Universidad Autonoma de Coahuila, Unidad Saltillo, 25280, Coahuila, Mexico;6. Division of Post-harvest Management, ICAR-Central Institute for Subtropical Horticulture (Ministry of Agriculture and Farmers Welfare, Government. of India), Lucknow, UP, 226101, India;1. University College Cork, School of Food and Nutritional Sciences, College Road, Ireland;2. Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 101, SE- 23053 Alnarp, Sweden;3. APC Microbiome Ireland, Cork, Ireland;1. Cereal Science Graduate Program, Department of Plant Sciences, North Dakota State University, Fargo, ND, 58102, USA;2. Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, 47907, USA |
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| Abstract: | 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. |
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