Research article - Peer-reviewed, 2023
Determining levels of water-extractable and water-unextractable arabinoxylan in commercial Swedish wheat flours by a high-throughput method
Selga, Louise; Andersson, Annica A. M.; Moldin, Annelie; Andersson, RogerAbstract
A high-throughput method for quantification of water extractable arabinoxylan (WE-AX) and water unextractable arabinoxylan (WU-AX) was adapted for and evaluated on 197 commercial Swedish wheat flours, collected continuously during harvest years 2018 and 2019. In the method, starch was hydrolysed by alpha-amylase and WE-AX was precipitated with 80% ethanol. AX residues were quantified by gas chromatography after acid hydrolysis. The method had a good repeatability (2.1% RSDr for total AX). Spring wheat flour had a higher WE-AX content (0.68%) and lower WU-AX content (1.19%) than winter wheat flour (0.56% and 1.31%). The variation of total AX content was high for winter wheat flour (1.5-2.2%), with no correlation to ash or protein content. Total AX content differed significantly both between harvest years and locations, indicating an impact from environment on AX composition. Overall, the method enabled high-throughput analysis of wheat flour and can be further used to study how endogenous AX impacts baking quality.Keywords
Arabinoxylan; Wheat flour; Principal component analysisPublished in
Journal of Cereal Science2023, volume: 109, article number: 103608
Publisher: ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
Authors' information
Swedish University of Agricultural Sciences, Department of Molecular Sciences
Lantmännen
Swedish University of Agricultural Sciences, Department of Molecular Sciences
Moldin, Annelie
Lantmännen
UKÄ Subject classification
Food Science
Publication Identifiers
DOI: https://doi.org/10.1016/j.jcs.2022.103608
URI (permanent link to this page)
https://res.slu.se/id/publ/121192