Characterization of the carbohydrate part of arabinogalactan peptides in Triticum durum Desf. semolina
| Autor: | E.J. Bakx, Anne-Marie A. Loosveld, Henk A. Schols, Jan A. Delcour, Piet J. Grobet, JA Ingelbrecht |
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| Jazyk: | angličtina |
| Rok vydání: | 2002 |
| Předmět: |
chemistry.chemical_classification
Arabinose Food Chemistry Organic Chemistry Wheat flour nonstarch polysaccharides Polysaccharide Gluten wheat-flour proteins chemistry.chemical_compound Agronomy chemistry Arabinogalactan Arabinoxylan Levensmiddelenchemie Poaceae Food science Common wheat Food Science VLAG |
| Zdroj: | Cereal Chemistry, 79(2), 322-325 Scopus-Elsevier Cereal Chemistry 79 (2002) 2 |
| ISSN: | 0009-0352 |
| Popis: | Large differences exist in the functionality of common wheat (Triticum aestivum L.) and durum wheat (Triticum durum Desf.) milling products. Common wheat flours are mainly used for bread and biscuit (cookie) production, while T. durum wheat semolina is mostly used as raw material for pasta and couscous. Differences in the suitability of both cereals for yielding high quality products in these processes have been ascribed to the processability of the two cereals in milling and to gluten contents or characteristics that differ significantly between the two wheat families. The nonstarchy polysaccharides (NSP), minor constituents of both durum and aestivum wheat, consist mainly of arabinoxylan (AX) and arabinogalactan peptide (AGP). Information already exists about the structural differences of AX in aestivum and durum wheat. AX from T. durum. contains a higher proportion of arabinose than those from aestivum AX, indicating a more branched |
| Databáze: | OpenAIRE |
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