Arabinoxylan content and grain tissue distribution are good predictors of the dietary fibre content and their nutritional properties in wheat products

被引：25

作者：

Barron, Cecile ^{[1
]}

Bar-L'Helgouac'h, Christine ^{[2
]}

Champ, Martine ^{[3
]}

Saulnier, Luc ^{[4
]}

机构：

[1] Univ Montpellier, IATE, INRAE, Cirad,Inst Agro, F-34060 Montpellier, France

[2] ARVALIS Inst Vegetal, Stn Expt, F-91720 Boigneville, France

[3] INRAE UMR, 1280 PhAN, F-44000 Nantes, France

[4] INRAE UR, 1268 BIA, F-44316 Nantes, France

来源：

FOOD CHEMISTRY | 2020年 / 328卷

关键词：

Arabinoxylan; Bread; Biscuits; Pasta; Dietary fibre; Enzymatic hydrolysis; Xylanase; ENZYMATIC-GRAVIMETRIC METHOD; LIQUID-CHROMATOGRAPHY; CELL-WALLS; STRUCTURAL FEATURES; CODEX DEFINITION; PHENOLIC-ACID; OUTER LAYERS; BRAN; FOODS; POLYSACCHARIDES;

D O I：

10.1016/j.foodchem.2020.127111

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

Wheat millstreams and wheat-based foods (pasta, biscuits and bread) enriched or not in dietary fibre with fractions extracted from wheat grains, have been characterized either for their total dietary fibre content (TDF) and their arabinoxylan (AX) content. A strong correlation (r(2) = 0.98) is observed between the AX and TDF contents indicating that AX can be used to estimate TDF content in wheat products. Moreover, by adding a previous step including enzymatic hydrolysis with a xylanase, a functional evaluation of DF is proposed based on the amount of AX released by the enzyme. Xylanase hydrolysable AX are likely also released by microbiota's enzymes in the gut and therefore an indicator for the proportion of fermentable DF in grain fractions and wheat-based foods (pasta, biscuits and bread). This assay opens the door for simple characterization of qualitative attribute of cereal DF.

引用

页数：7

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