Gebruers Kurt, Dornez Emmie, Boros Danuta, Fraś Anna, Dynkowska Wioletta, Bedo Zoltan, Rakszegi Mariann, Delcour Jan A, Courtin Christophe M
Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, Box 2463, 3001 Leuven, Belgium.
J Agric Food Chem. 2008 Nov 12;56(21):9740-9. doi: 10.1021/jf800975w. Epub 2008 Oct 15.
Within the HEALTHGRAIN diversity screening program, the variation in the content of dietary fiber and components thereof in different types of wheat was studied. The wheat types were winter (131 varieties) and spring (20 varieties) wheats (both Triticum aestivum L., also referred to as common wheats), durum wheat (Triticum durum Desf., 10 varieties), spelt wheat (Triticum spelta L., 5 varieties), einkorn wheat (T. monococcum L., 5 varieties), and emmer wheat (Triticum dicoccum Schubler, 5 varieties). Common wheats contained, on average, the highest level of dietary fiber [11.5-18.3% of dry matter (dm)], whereas einkorn and emmer wheats contained the lowest level (7.2-12.8% of dm). Intermediate levels were measured in durum and spelt wheats (10.7-15.5% of dm). Also, on the basis of the arabinoxylan levels in bran, the different wheat types could be divided this way, with ranges of 12.7-22.1% of dm for common wheats, 6.1-14.4% of dm for einkorn and emmer wheats, and 10.9-13.9% of dm for durum and spelt wheats. On average, bran arabinoxylan made up ca. 29% of the total dietary fiber content of wheat. In contrast to what was the case for bran, the arabinoxylan levels in flour were comparable between the different types of wheat. For wheat, in general, they varied between 1.35 and 2.75% of dm. Einkorn, emmer, and durum wheats contained about half the level of mixed-linkage beta-glucan (0.25-0.45% of dm) present in winter, spring, and spelt wheats (0.50-0.95% of dm). All wheat types had Klason lignin, the levels of which varied from 1.40 to 3.25% of dm. The arabinoxylan contents in bran and the dietary fiber contents in wholemeal were inversely and positively related with bran yield, respectively. Aqueous wholemeal extract viscosity, a measure for the level of soluble dietary fiber, was determined to large extent by the level of water-extractable arabinoxylan. In conclusion, the present study revealed substantial variation in the contents of dietary fiber and constituents thereof between different wheat types and varieties.
在HEALTHGRAIN多样性筛选项目中，研究了不同类型小麦中膳食纤维及其成分含量的差异。小麦类型包括冬小麦（131个品种）和春小麦（20个品种）（均为普通小麦，即普通小麦种）、硬粒小麦（硬粒小麦种，10个品种）、斯佩尔特小麦（斯佩尔特小麦种，5个品种）、一粒小麦（一粒小麦种，5个品种）和二粒小麦（二粒小麦种，5个品种）。普通小麦的膳食纤维含量平均最高[占干物质（dm）的11.5 - 18.3%]，而一粒小麦和二粒小麦的含量最低（占dm的7.2 - 12.8%）。硬粒小麦和斯佩尔特小麦的含量处于中间水平（占dm的10.7 - 15.5%）。此外，根据麸皮中的阿拉伯木聚糖含量，不同类型的小麦也可这样划分，普通小麦的范围为占dm的12.7 - 22.1%，一粒小麦和二粒小麦为占dm的6.1 - 14.4%，硬粒小麦和斯佩尔特小麦为占dm的10.9 - 13.9%。平均而言，麸皮阿拉伯木聚糖约占小麦总膳食纤维含量的29%。与麸皮情况不同的是，不同类型小麦面粉中的阿拉伯木聚糖含量相当。一般来说，小麦面粉中阿拉伯木聚糖含量在占dm的1.35%至2.75%之间变化。一粒小麦、二粒小麦和硬粒小麦中混合连接β - 葡聚糖（占dm的0.25 - 0.45%）含量约为冬小麦、春小麦和斯佩尔特小麦（占dm 的0.50 - 0.95%）的一半。所有小麦类型都含有克拉森木质素，其含量在占dm的1.40%至3.25%之间变化。麸皮中阿拉伯木聚糖含量与全麦中膳食纤维含量分别与麸皮产量呈负相关和正相关。全麦水提取物粘度是衡量可溶性膳食纤维水平的指标，在很大程度上由可水提取阿拉伯木聚糖水平决定。总之，本研究揭示了不同小麦类型和品种之间膳食纤维及其成分含量存在显著差异。
