Klepacka Joanna, Fornal Łucja
Institute of Commodities Science and Food Quality Evaluation, University of Warmia and Mazury in Olsztyn, Poland.
Crit Rev Food Sci Nutr. 2006;46(8):639-47. doi: 10.1080/10408390500511821.
Ferulic acid (3-methoxy-4-hydroxycinnamic acid) is the main phenolic acid occurring in cell walls of monocotyledones. Due to its blue-and-white fluorescence it is easily identified and is located in the cereal grain morphological parts. Its 40-fold greater concentration was found in the cells walls of the seed coat and aleuronic layer than in the cells walls of endosperm. Most often, it is linked by ester bonds with hemicellulose chains, mainly with arabinose residues and it also polymerizes with lignin through ether bonds. However, ferulic acid in the pentosane molecules forms specific complexes with proteins through chemical bonds with amino acids. It is interesting to mention the theory of the pentosane gel formation in which a great role is assigned to ferulic acid. An oxidized form of ferulic acid-diferulic acid-produces gel formation by linking two pentosane or protein molecules. The blue-and-white fluorescence of ferulic acid can be applied to determine flour contamination with grain coat particles and its ability to form complexes with pentosanes and proteins is important in the formation of dough texture with its semi-elastic properties.
阿魏酸（3-甲氧基-4-羟基肉桂酸）是单子叶植物细胞壁中主要的酚酸。因其具有蓝白色荧光，故易于识别，且存在于谷物籽粒的形态学部位。研究发现，种皮和糊粉层细胞壁中的阿魏酸浓度比胚乳细胞壁中的浓度高40倍。通常情况下，它通过酯键与半纤维素链相连，主要是与阿拉伯糖残基相连，并且还通过醚键与木质素聚合。然而，戊聚糖分子中的阿魏酸通过与氨基酸形成化学键与蛋白质形成特定复合物。值得一提的是戊聚糖凝胶形成理论，其中阿魏酸起着重要作用。阿魏酸的氧化形式——二阿魏酸，通过连接两个戊聚糖或蛋白质分子产生凝胶形成。阿魏酸的蓝白色荧光可用于测定面粉中谷壳颗粒的污染情况，并且其与戊聚糖和蛋白质形成复合物的能力对于具有半弹性特性的面团质地形成很重要。
