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.

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

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)
Web address (URL)
Open accessPublished as ‘gold’ (paid) open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeDesigning Future Wheat (DFW) [ISPG]
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

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