  2001 AACC Annual Meeting Charlotte, North Carolina October 14-18, 2001 Charlotte Convention Center  |
|
228
Isolation and structural comparision of the carbohydrate and peptide part of arabinogalactan-peptides from different cereals. K. VAN DEN BULCK, A.-M. A. Loosveld, and J. A. Delcour. Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium.
Wheat arabinogalactan-peptides (AGP) have gained attention in recent years. An isolation procedure for these water-extractable non-starch polysaccharides was optimised and research was done on their structure (Loosveld et al., 1997 and 1998). Based on the isolation procedure optimised for these wheat flour AGP, AGP were isolated from different cereals (spelt, triticale, rye, oats and barley) other than wheat. With this method, purified AGP were obtained from spelt flour. For the other cereals, an optimisation of the protocol was necessary to obtain pure AGP fractions. Differences in the carbohydrate part of the AGP from the different cereals were obtained by gas chromatographic monosaccharide compositional and (^1)H-NMR spectral data and methylation analysis. The amino acid sequences of peptide parts of the different AGP were compared. References: Loosveld, A. M. A., Grobet, P. J., and Delcour, J. A. Contents and structural features of water-extractable arabinogalactan in wheat flour fractions. J. Agric. Food Chem. 45(6) (1997) 1998-2002. Loosveld, A. M. A., Maes, C., van Casteren, W. H. M., Schols, H. A., Grobet, P. J., and Delcour, J. A. Structural variation and levels of water-extractable arabinogalactan-peptide in European wheat flours. Cereal Chem. 75(6) (1998) 815-819.
Copyright 2001
The American Association of Cereal Chemists