The University of Queensland, Centre for Nutrition and Food Sciences, ARC Centre of Excellence in Plant Cell Walls, Queensland Alliance for Agriculture and Food Innovation , St. Lucia, 4072, Australia.
J Agric Food Chem. 2013 Dec 11;61(49):12111-22. doi: 10.1021/jf403558u. Epub 2013 Nov 27.
The nutritional values associated with the cell walls of cereal endosperm flours are due to a combination of solubilized arabinoxylan and (1-3,1-4)-β-d-glucan as well as residual nonsolubilized cell wall material. In order to investigate structure-nutrition relationships, an appropriate method for the complete functional and structural characterization of cell wall polysaccharides in various cereal endosperm flours is described. This involves the separation of soluble polymers and the residual cell wall fraction without using organic solvents, and the fractionation of soluble polymers into arabinoxylan- and (1-3,1-4)-β-d-glucan-rich fractions for subsequent analysis. This methodology is applied to endosperm flours from wheat, hull-less barley and rye, and could be extended to include studies on the effects of food processing with respect to yield and characteristics of the three fractions in order to better understand the structural basis for nutritional functionality.
与谷物胚乳面粉细胞壁相关的营养价值是由于溶解的阿拉伯木聚糖和（1-3，1-4）-β-葡聚糖以及残留的不可溶解的细胞壁物质的结合。为了研究结构-营养关系，描述了一种适用于各种谷物胚乳面粉中细胞壁多糖的完整功能和结构特性的方法。这涉及到可溶性聚合物和残留细胞壁部分的分离，而无需使用有机溶剂，以及可溶性聚合物的分级为富含阿拉伯木聚糖和（1-3，1-4）-β-葡聚糖的部分，以便于进行后续分析。该方法适用于从小麦、无壳大麦和黑麦的胚乳面粉中提取，并且可以扩展到包括食品加工对三种部分的产量和特性的影响的研究，以便更好地理解营养功能的结构基础。
