Isolation, modification and characterization of rye water soluble arabinoxylans and protein
Krzysztof Buksa , Anna Nowotna , Rafał Ziobro
AbstractThe 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).
|Publication size in sheets||0.5|
|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 English||rye arabionoxylans, rye protein, isolation|
|Finansowanie||This study was supported by Ministry of Science and Informatization grant Iuventus Plus - IP2011 005571.|
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