Cereal Chem 59:163 - 166.  |  VIEW ARTICLE
Characterization and Gelling Capacity of Water-Soluble Pentosans Isolated from Different Mill Streams.

C. F. Ciacco and B. L. D'Appolonia. Copyright 1982 by the American Association of Cereal Chemists, Inc. 

Different flour mill streams from a hard red spring wheat were selected according to their ash and protein content. Isolation and characterization of the water-soluble pentosans associated with these flour mill streams revealed pentosans with different properties. These differences were more evident for the pentosan fraction consisting of arabinoxylans with high gelling capacity (obtained by diethylaminoethyl-cellulose chromatography). The arabinoxylans isolated from flour streams representing primarily the inner portion of the kernel had higher intrinsic viscosity, were less branched, and in general had higher gelling capacity than those isolated from flour streams containing a greater percentage of the outer portion of the kernel.