| Content and molecular-weight distribution of dietary fiber components in whole-grain rye flour and bread. | |
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MedLine Citation:
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PMID: 19219994 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Content of dietary fiber and dietary fiber components in whole-grain rye (n = 18) were analyzed. The average total content, when fructan was included, was for dietary fiber 19.9% (range of 18.7-22.2%) and for extractable dietary fiber 7.4% (range of 6.9-7.9%). Arabinoxylan was the main dietary fiber component, with an average total content of 8.6%, followed by fructan (4.1%). During baking of whole-grain rye bread, only small changes in total content of arabinoxylan, arabinogalactan, and beta-glucan occurred, while the content of resistant starch increased and the content of fructan decreased in a baking-method-dependent manner. The molecular-weight distribution of extractable arabinoxylan in the flour was analyzed with a new method and ranged from 4 x 10(4) to 9 x 10(6) g/mol, with a weight average molecular weight of about 2 x 10(6) g/mol. During crisp bread making, only a limited degradation of arabinoxylan molecular weight was detected, while a notable degradation was observed in sour-dough bread. The molecular weight of extractable beta-glucan in the whole-grain rye flour ranged from 10(4) to 5 x 10(6) g/mol, with a weight average molecular weight of 0.97 x 10(6) g/mol. During bread making, the molecular weight of the beta-glucan was substantially degraded. |
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Authors:
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Roger Andersson; Gunnel Fransson; Markus Tietjen; Per Aman |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: 57 ISSN: 1520-5118 ISO Abbreviation: J. Agric. Food Chem. Publication Date: 2009 Mar |
Date Detail:
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Created Date: 2010-06-03 Completed Date: 2010-08-17 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: United States |
Other Details:
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Languages: eng Pagination: 2004-8 Citation Subset: IM |
Affiliation:
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Department of Food Science, Swedish University of Agricultural Sciences (SLU), Post Office Box 7051, SE-750 07 Uppsala, Sweden. roger.andersson@lmv.slu.se |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Bread
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analysis* Dietary Fiber / analysis* Flour / analysis* Molecular Weight Secale cereale / chemistry* Xylans / analysis beta-Glucans / analysis |
| Chemical | |
Reg. No./Substance:
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0/Xylans; 0/beta-Glucans; 9040-27-1/arabinoxylan |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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