Cereal Chem 57:39 - 45.  |  VIEW ARTICLE
Comparison of Nonstarchy Polysaccharides in Oats and Wheat.

L. A. MacArthur and B. L. D'Appolonia. Copyright 1980 by the American Association of Cereal Chemists, Inc. 

Crude water-soluble nonstarchy polysaccharides (WSNP) were isolated from flour and bran of oat cultivar Dal, and WSNP from oat flour and wheat flour were compared. The alpha-amylase-purified WSNP were fractionated by diethylaminoethyl (DEAE)-cellulose column chromatography or by a graded ammonium sulfate procedure. Amounts of water-extractable carbohydrate material obtained were higher from oats than from wheat. By DEAE-cellulose fractionation, no pure arabinoxylan fraction was obtained from the WSNP of oats but two essentially pure arabinoxylan fractions were obtained from wheat flour WSNP. Ammonium sulfate fractionation of amylase-treated WSNP from wheat flour showed that fraction 5 was predominantly arabinoxylan, but in all ammonium sulfate fractions, the oat flour and bran WSNP contained glucose as the component sugar. Selected ammonium sulfate fractions were combined and subjected to DEAE-cellulose fractionation and the results were similar to the initial DEAE-cellulose fractionation of the amylase-treated WSNP. Water-insoluble nonstarchy polysaccharides (WINP) in oat flour and bran were also examined. WINP were isolated from the layer of material on top of the prime starch after centrifugation of the flour or bran-water slurry (high protein layer). Essentially pure arabinoxylan fractions were obtained by DEAE- cellulose fractionation of the oat bran WINP.