NOTE: Hydrolysis Temperature Affects the Phloroglucinol Assay for Arabinoxylan Quantification in Wheat Flour

Autor:	Peggy Kooij-Liu, Stephen A. Jobling, H. K. C. Laidlaw
Rok vydání:	2015
Předmět:	chemistry.chemical_classification Chromatography Starch Organic Chemistry Phloroglucinol Wheat flour food and beverages Pentose Absorbance chemistry.chemical_compound Hydrolysis Monomer chemistry Arabinoxylan Organic chemistry Food Science
Zdroj:	Cereal Chemistry Journal. 92:54-56
ISSN:	0009-0352
Popis:	Phloroglucinol has a long history of use for the determination of pentose monomer content. Its application to cereal chemistry has been developed over several decades; however, no studies on the potential influence of hydrolysis temperature have yet been reported. We demonstrate the effect of hydrolysis temperature on the phloroglucinol assay for the measurement of pentosans in both refined and wholemeal wheat flours. In refined flour, monosaccharide degradation and interfering reactions from starch appear to effectively reduce the absorbance difference used to determine pentosan content. The presence of glucose in the reaction is also shown to provide stability to the reaction products. The potential impact of these factors on the determination of pentosan content needs to be considered when interpreting the results obtained using phloroglucinol-based methods.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::4e9619a2f35a39beb6a1626402e561fe https://doi.org/10.1094/cchem-10-13-0209-n Zobrazit plný text záznamu Plný text