Distribution and some properties of cell wall polysaccharides in rye milling fractions

Helena Härkönen, Erkki Pessa, Tapani Suortti, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

37 Citations (Scopus)

Abstract

A rye sample (cv. Voima) was fractionated by a laboratory scale roller mill into eight fractions: six flour fractions and bran and short fractions originating from the outer kernel layers. The extractabilities of dietary fibre and pentosan were clearly higher in the flour fractions than in the outer fractions. Pentosan and β-glucan were present throughout the kernel in different proportions, although in much higher amounts in the outer parts. The pentosan present in the outer layers was less branched (arabinose:xylose 0·63–0·75) than that in the flour fractions (arabinose:xylose 1·1–1·2). The outer fractions showed the highest water absorption capacities. When extracted with water the fractions yielded solutions with different viscosities, and the shorts extract had clearly the highest viscosity. Extract viscosity was shown to correlate with the content of water-extractable pentosan in the particular fraction. The molecular mass of the solubilised pentosans varied from 150 000 to 800 000 as revealed by size exclusion-HPLC with laser light-scattering detection. The pentosan with lower molecular mass was shown to be less branched than the larger polymers.

Original languageEnglish
Pages (from-to)95 - 104
Number of pages10
JournalJournal of Cereal Science
Volume26
Issue number1
DOIs
Publication statusPublished - 1997
MoE publication typeA1 Journal article-refereed

Fingerprint

milling fractions
pentosans
Flour
Viscosity
rye
Cell Wall
Polysaccharides
Arabinose
polysaccharides
Xylose
Cells
cell walls
Molecular mass
Water
flour
viscosity
Glucans
Dietary Fiber
Water absorption
arabinose

Cite this

Härkönen, Helena ; Pessa, Erkki ; Suortti, Tapani ; Poutanen, Kaisa. / Distribution and some properties of cell wall polysaccharides in rye milling fractions. In: Journal of Cereal Science. 1997 ; Vol. 26, No. 1. pp. 95 - 104.
@article{42293c5effb4427481b9e376b9e61b10,
title = "Distribution and some properties of cell wall polysaccharides in rye milling fractions",
abstract = "A rye sample (cv. Voima) was fractionated by a laboratory scale roller mill into eight fractions: six flour fractions and bran and short fractions originating from the outer kernel layers. The extractabilities of dietary fibre and pentosan were clearly higher in the flour fractions than in the outer fractions. Pentosan and β-glucan were present throughout the kernel in different proportions, although in much higher amounts in the outer parts. The pentosan present in the outer layers was less branched (arabinose:xylose 0·63–0·75) than that in the flour fractions (arabinose:xylose 1·1–1·2). The outer fractions showed the highest water absorption capacities. When extracted with water the fractions yielded solutions with different viscosities, and the shorts extract had clearly the highest viscosity. Extract viscosity was shown to correlate with the content of water-extractable pentosan in the particular fraction. The molecular mass of the solubilised pentosans varied from 150 000 to 800 000 as revealed by size exclusion-HPLC with laser light-scattering detection. The pentosan with lower molecular mass was shown to be less branched than the larger polymers.",
author = "Helena H{\"a}rk{\"o}nen and Erkki Pessa and Tapani Suortti and Kaisa Poutanen",
year = "1997",
doi = "10.1006/jcrs.1996.0106",
language = "English",
volume = "26",
pages = "95 -- 104",
journal = "Journal of Cereal Science",
issn = "0733-5210",
publisher = "Elsevier",
number = "1",

}

Distribution and some properties of cell wall polysaccharides in rye milling fractions. / Härkönen, Helena; Pessa, Erkki; Suortti, Tapani; Poutanen, Kaisa.

In: Journal of Cereal Science, Vol. 26, No. 1, 1997, p. 95 - 104.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Distribution and some properties of cell wall polysaccharides in rye milling fractions

AU - Härkönen, Helena

AU - Pessa, Erkki

AU - Suortti, Tapani

AU - Poutanen, Kaisa

PY - 1997

Y1 - 1997

N2 - A rye sample (cv. Voima) was fractionated by a laboratory scale roller mill into eight fractions: six flour fractions and bran and short fractions originating from the outer kernel layers. The extractabilities of dietary fibre and pentosan were clearly higher in the flour fractions than in the outer fractions. Pentosan and β-glucan were present throughout the kernel in different proportions, although in much higher amounts in the outer parts. The pentosan present in the outer layers was less branched (arabinose:xylose 0·63–0·75) than that in the flour fractions (arabinose:xylose 1·1–1·2). The outer fractions showed the highest water absorption capacities. When extracted with water the fractions yielded solutions with different viscosities, and the shorts extract had clearly the highest viscosity. Extract viscosity was shown to correlate with the content of water-extractable pentosan in the particular fraction. The molecular mass of the solubilised pentosans varied from 150 000 to 800 000 as revealed by size exclusion-HPLC with laser light-scattering detection. The pentosan with lower molecular mass was shown to be less branched than the larger polymers.

AB - A rye sample (cv. Voima) was fractionated by a laboratory scale roller mill into eight fractions: six flour fractions and bran and short fractions originating from the outer kernel layers. The extractabilities of dietary fibre and pentosan were clearly higher in the flour fractions than in the outer fractions. Pentosan and β-glucan were present throughout the kernel in different proportions, although in much higher amounts in the outer parts. The pentosan present in the outer layers was less branched (arabinose:xylose 0·63–0·75) than that in the flour fractions (arabinose:xylose 1·1–1·2). The outer fractions showed the highest water absorption capacities. When extracted with water the fractions yielded solutions with different viscosities, and the shorts extract had clearly the highest viscosity. Extract viscosity was shown to correlate with the content of water-extractable pentosan in the particular fraction. The molecular mass of the solubilised pentosans varied from 150 000 to 800 000 as revealed by size exclusion-HPLC with laser light-scattering detection. The pentosan with lower molecular mass was shown to be less branched than the larger polymers.

U2 - 10.1006/jcrs.1996.0106

DO - 10.1006/jcrs.1996.0106

M3 - Article

VL - 26

SP - 95

EP - 104

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

IS - 1

ER -