Journal ArticleDOI
Extraction, fractionation, structural and physical characterization of wheat β-D-glucans
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TLDR
In this article, a high purity wheat β-d -glucan (91.58%) was obtained from white wheat bran after alkali extraction and multi-precipitation with ammonium sulphate compared to previous reported purity of only 70%.About:
This article is published in Carbohydrate Polymers.The article was published on 2006-03-03. It has received 168 citations till now. The article focuses on the topics: Glucan.read more
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The contribution of wheat to human diet and health
Peter R. Shewry,Sandra J. Hey +1 more
TL;DR: Wheat shows high variability in the contents and compositions of beneficial components, with some (including dietary fiber) showing high heritability, so plant breeders should be able to select for enhanced health benefits in addition to increased crop yield.
Journal ArticleDOI
Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects
TL;DR: The relationship between the molecular-structural characteristics of β-glucans and physicochemical properties in aqueous dispersions and in food systems as well as their physiological functions in the gastro-intestinal tract is discussed in this article.
Journal ArticleDOI
Role of polysaccharides in food, digestion, and health.
Alison Lovegrove,Cathrina H. Edwards,I. De Noni,Hamung Patel,Sedef Nehir El,Terri Grassby,Claudia Zielke,Matilda Ulmius,Lennart Nilsson,Peter J. Butterworth,Peter R. Ellis,Peter R. Shewry +11 more
TL;DR: The role of polysaccharides derived from plant foods, including their structure and distribution, their modification during food processing and effects on functional properties, their behavior in the gastrointestinal tract, and their contribution to healthy diets are reviewed.
Journal ArticleDOI
Wheat bran-based biorefinery 1: Composition of wheat bran and strategies of functionalization
Michael Prückler,Susanne Siebenhandl-Ehn,Silvia Apprich,Stefan Höltinger,Cornelia Haas,Erwin Schmid,Wolfgang Kneifel +6 more
TL;DR: In this paper, a review of state-of-the-art technological approaches such as mechanical, thermal or enzymatic treatment used to modify the functional properties of wheat bran and coincidently describe the impact on the food system is presented.
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Variation in the Content of Dietary Fiber and Components Thereof in Wheats in the HEALTHGRAIN Diversity Screen
Kurt Gebruers,Emmie Dornez,Danuta Boros,Anna Fraś,Wioletta Dynkowska,Zoltán Bedo,Mariann Rakszegi,Jan A. Delcour,Christophe M. Courtin +8 more
TL;DR: The arabinoxylan contents in bran and the dietary fiber contents in wholemeal were inversely and positively related with bran yield, respectively.
References
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Journal ArticleDOI
ENZYMIC QUANTIFICATION OF (1→3) (1→4)‐β‐D‐GLUCAN IN BARLEY AND MALT
TL;DR: The methode simple utilise de la β-glucanase (lichenase) purifiee de Bacillus subtilis for depolymerisation as mentioned in this paper.
Journal Article
Structural studies of (1→3),(1→4)-β-D-glucans by 13C-nuclear magnetic resonance spectroscopy and by rapid analysis of cellulose-like regions using high-performance anion-exchange chromatography of oligosaccharides released by lichenase
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Molecular size effects on rheological properties of oat β-glucans in solution and gels
TL;DR: In this article, the effects of molecular size on rheological properties of highly pure oat β-glucans in solution and gel state were studied, and the fine structure of the βglucan preparations was assessed by 13 C-NMR spectroscopy and high-performance anion exchange chromatography (HPAEC) of the cellulosic oligomers released by the action of lichenase.