Isolation, modification and characterization of rye water soluble arabinoxylans and protein

Krzysztof Buksa , Anna Nowotna , Rafał Ziobro

Abstract

The aim of the study was to examine physico-chemical properties of water soluble arabinoxylans (native and enzymatically modified by hydrolysis and cross-linking) and protein isolated from rye grain. SEC (Suze Exclusion Chromatography) combined with refractometric (RI) and UV detection allowed to determine molecular mass of isolated arabinoxylands and distribution of ferulic acid along arabinoxylan chains. The effectiveness of applied modifications was confirmed – hydrolysed arabinoxylans had the smallest, and cross-linked arabinoxylans had the highest molecular mass. Furthermore SEC analysis of isolated rye protein allowed to identify biomolecules predominantly of molecular mass in the range 25000-90000 g/mol, which is corresponding to γ-secalins and ω-secalins. The highest impact on water absorption of rye flour had arabinoxylands of the highest molecular mass (present in preparation of cross-linked arabinoxylans).
Author Krzysztof Buksa (FoFT / DoCT)
Krzysztof Buksa,,
- Department of Carbohydrate Technology
, Anna Nowotna (FoFT / DoToC)
Anna Nowotna,,
- Department of Technology of Carbohydrates
, Rafał Ziobro (FoFT / DoCT)
Rafał Ziobro,,
- Department of Carbohydrate Technology
Pages18-21
Publication size in sheets0.5
Book Staruch Ladislav, Sekretár Stanislav (eds.): Additives and Contaminants in Foodstuffs 2013. Zborník vedeckých prác, 2013, Slovenská chemická knižnica FChPT STU, ISBN 978-80-89597-12-3, 245 p.
Keywords in Englishrye arabionoxylans, rye protein, isolation
Internal identifierWTŻ/2013/132
Languageen angielski
Score (nominal)5
Citation count*
Additional fields
FinansowanieThis study was supported by Ministry of Science and Informatization grant Iuventus Plus - IP2011 005571.
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