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Titolo:
Water-extractable arabinoxylan from pearled flours of wheat, barley, rye and triticale. Evidence for the presence of ferulic acid dimers and their involvement in gel formation
Autore:
Dervilly-Pinel, G; Rimsten, L; Saulnier, L; Andersson, R; Aman, P;
Indirizzi:
INRA, Unite Rech Polysaccharides Org & Interact, F-44316 Nantes 03, FranceINRA Nantes France 03 charides Org & Interact, F-44316 Nantes 03, France Swedish Univ Agr Sci, Dept Food Sci, SE-75007 Uppsala, Sweden Swedish UnivAgr Sci Uppsala Sweden SE-75007 i, SE-75007 Uppsala, Sweden
Titolo Testata:
JOURNAL OF CEREAL SCIENCE
fascicolo: 2, volume: 34, anno: 2001,
pagine: 207 - 214
SICI:
0733-5210(200109)34:2<207:WAFPFO>2.0.ZU;2-D
Fonte:
ISI
Lingua:
ENG
Soggetto:
SOLUBLE NONSTARCH POLYSACCHARIDES; OXIDATIVE CROSS-LINKING; PHYSICOCHEMICAL PROPERTIES; PHYSICAL-PROPERTIES; GRAIN; PENTOSANS; VISCOSITY;
Keywords:
water-extractable arabinoxylan; cereals; ferulic acid dimers; oxidative gelation;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
33
Recensione:
Indirizzi per estratti:
Indirizzo: Saulnier, L INRA, Unite Rech Polysaccharides Org & Interact, BP 71627, F-44316 Nantes 03, France INRA BP 71627 Nantes France 03 627, F-44316 Nantes 03, France
Citazione:
G. Dervilly-Pinel et al., "Water-extractable arabinoxylan from pearled flours of wheat, barley, rye and triticale. Evidence for the presence of ferulic acid dimers and their involvement in gel formation", J CEREAL SC, 34(2), 2001, pp. 207-214

Abstract

Cereal grains fi-om wheat, barley, triticale and rye were pearled and milled. Part of the flours were treated in boiling aqueous ethanol and both theethanol-treated and untreated flours were extracted with water. Yields of arabinoxylan in the extracts were higher for the untreated flours. Chemical, physico-chemical and structural studies showed differences between the arabinoxylans in extracts of the different cereals although arabinoxylans extracted from untreated and the corresponding ethanol treated flours were similar in neutral sugar content and patterns of substitution. Analyses showedthat low amounts of ferulic acid dimers (8-O-4 ' .8-5 ', and 5-5 ' forms) were present in all the extracted arabinoxylans. Oxidative elation studies,using peroxiclase/H2O2, revealed significant differences in the capacity of extracted arabinoxylans to form gets via intermolecular cross-linking. The values of elastic modulus (G ') of gels from the arabinoxylan extract of ethanol-treated flours varied from 2 to 40 Pa and were higher than those obtained from the untreated flours (0.2 6 Pa). (C) 2001 Academic Press.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 30/11/20 alle ore 16:51:53