Analysis of mixed linkage β-glucan content and structure in different wheat flour milling fractions

A - Papers appearing in refereed journals

Prins, A., Shewry, P. R. and Lovegrove, A. 2023. Analysis of mixed linkage β-glucan content and structure in different wheat flour milling fractions. Journal of Cereal Science. 113, p. 103753. https://doi.org/10.1016/j.jcs.2023.103753

AuthorsPrins, A., Shewry, P. R. and Lovegrove, A.
Abstract

β-glucan is a dietary fibre component with health benefits that relate to its structure and solubility. The polysaccharide structure consists predominantly of β-(1–4) linked cellotriosyl (G3) and cellotetraosyl (G4) units joined together with β-(1,3) linkages. The ratio of G3:G4 blocks affects the solubility with very high or very low ratios causing lower solubility. Wheat, a major staple crop, is a source of β-glucan in the human diet; however, there is a lack of research on β-glucan in wheat, especially white flour which is used in many food products. Here we quantified β-glucan in different wheat milling fractions, showing a low content in the first and second break (white) flour fractions (0.2%) with increasing amounts in bran flour (0.5%), wholemeal (0.8%) and bran (2.8%). A high proportion (30%) of β-glucan in the white flour fractions was soluble, while in bran a far smaller proportion (10%) was soluble. In agreement with differences in solubility, the G3:G4 ratio also differed, with the white flour fractions having lower ratios (∼2.5) and bran-containing fractions having higher ratios (∼3.8). We conclude that while total β-glucan in white flour is low, it is substantially soluble, and that high extraction and wholemeal flours have the potential to be a significant source of β-glucan.

KeywordsDietary fibre; β-glucan; Beta-glucan; Wheat flour; HPAEC-PAD
Year of Publication2023
JournalJournal of Cereal Science
Journal citation113, p. 103753
Digital Object Identifier (DOI)https://doi.org/10.1016/j.jcs.2023.103753
Web address (URL)https://www.sciencedirect.com/science/article/pii/S0733521023001261
Open accessPublished as ‘gold’ (paid) open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeDesigning Future Wheat (DFW) [ISPG]
BB/X011003/1
Publisher's version
Accepted author manuscript
Supplemental file
Output statusPublished
Publication dates
Online07 Aug 2023
Publication process dates
Accepted06 Aug 2023
PublisherAcademic Press Ltd- Elsevier Science Ltd
ISSN0733-5210

Permalink - https://repository.rothamsted.ac.uk/item/98xv2/analysis-of-mixed-linkage-glucan-content-and-structure-in-different-wheat-flour-milling-fractions

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