Evidence for the presence of arabinoxylan hydrolysing enzymes in European wheat flours
article
Water extracts of flour samples prepared from six sound European wheat varieties hydrolyse p-nitrophenyl-β-d-xylopyranoside and p-nitrophenyl-α-l-arabino-furanoside and, in addition, release soluble, dyed fragments from azurine crosslinked xylan. Incubation of water soluble wheat arabinoxylan with water extracts of flour results in the release of low molecular weight fractions consisting mainly of arabinose and xylose and small proportions of oligosaccharides as detected by high performance anion exchange chromatography. Gel permeation profiles of the incubation mixtures show a clear breakdown of the arabinoxylan. © 1995.
TNO Identifier
52979
ISSN
07335210
Source
Journal of Cereal Science, 22(2), pp. 139-145.
Pages
139-145
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