Publication no. C-2004-0712-04R |  VIEW ARTICLE

Isolation and Characterization of Water-Extractable Arabinoxylan from Hull-less Barley Flours.

Isabel Trogh (1,2), Christophe M. Courtin (1), and Jan A. Delcour (1). (1) Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. (2) Corresponding author. Phone: + 32-16-321634. Fax: + 32-16-321997. E-mail: <isabel.trogh@agr.kuleuven.ac.be> Cereal Chem. 81(5):576-581. Accepted April 1, 2004. Copyright 2004 American Association of Cereal Chemists, Inc.

A new procedure was developed for the isolation of highly purified water-extractable arabinoxylan (WE-AX) from hull-less barley flour. It included inactivation of endogenous enzymes, removal of proteins with silica gel, and removing beta-glucans, arabinogalactan-peptides, and starch fragments by enzyme or solvent precipitation steps. WE-AX recovered by this isolation procedure represented, on average, 47% of all WE-AX present in hull-less barley flour. Purified WE-AX from flour of different hull-less European barley cultivars contained 84.9–91.8% AX and showed small structural differences. The apparent peak molecular weight of the purified WE-AX was 730,000–250,000, and the arabinose-to-xylose ratio was 0.55–0.63. Proton nuclear magnetic resonance spectroscopy showed that the levels of un-, O-2 mono-, O-3 mono-, and O-2,O-3 disubstituted xylose residues were 59.1–64.7%, 8.2–10.0%, 5.7–10.6%, and 17.6–23.1%, respectively, and the ratio of di- to monosubstituted xylose was 0.90–1.54. Both O-3 mono- and disubstituted xylose residues occurred isolated or next to disubstituted xylose residues in the WE-AX chain.