Introduction A very important aspect of food quality is related to the nutritional quality and the effect on consumers’ health. As a result of processing, many foods are deprived of some substances having great importance for health, among which is the dietary fibre (DF). DF has some beneficial physiological effects, such as improving the bulk motility, decreasing blood cholesterol and glucose,...

In the cell walls of grasses, ferulic acid is esterified to arabinoxylans and undergoes oxidative reactions to form ferulates dimers, trimers and oligomers. Feruloylation of arabinoxylan is considered important not only because it leads to cross-linked xylans but also because ferulates may act as a nucleating site for the formation of lignin and hence link arabinoxylans to lignin by forming a l...

Cell wall matrices are complex composites mainly of polysaccharides, phenolics (monomers and polymers), and protein. We are beginning to understand the synthesis of these major wall components individually, but still have a poor understanding of how cell walls are assembled into complex matrices. Valuable insight has been gained by examining intact components to understand the individual elemen...

Salicornia neei halophyte extends in Argentina seashores. To envisage potential applications, cell wall sequential extraction performed on dry plant yielded 1.1, 2.4, 0.3 and 0.9% of pectin fractions respectively extracted by room temperature water, 90 °C-water, CDTA Na2CO3. They contained 21–33% uronic acids (UA) with low degree methylation 0.5–1.2 M ratios neutral sugars to UA. High arabinose...

Cereal grains provide a substantial part of the calories for humans and animals. The main quality determinants are polysaccharides (mainly starch but also dietary fibers such as arabinoxylans, mixed-linkage glucans) proteins synthesized accumulated during grain development in specialized storage tissue: endosperm. In this study, composition structure localized at interface vascular tissues mate...

Cereal Chem. 88(2):217–222 A better understanding of the variation in oxidative cross-linking potential among flour mill streams can improve flour quality through the formulating of superior flour blends, and hence end-product attributes. The purpose of this research was to study the variation of oxidative crosslinking among 10 Miag Multomat pilot mill streams from 31 hard, soft and club wheat ...

Cereal Chem. 84(3):237–242 Viscosity is an important end-use attribute for some soft wheat flour formulations. Specifically, in formulations with minimal gluten development, such as batters (as in cake, pancake, and doughnut) and coatings (as in tempura), viscosity is important to leavening gas retention and flow characteristics. Current tests for predictors of viscosity leave considerable unex...

In the present study, wheat water extractable arabinoxylans (WEAX) were isolated and characterized, and their capability to form covalently cross-linked films in presence of Debaryomyces hansenii was evaluated. WEAX presented an arabinose to xylose ratio of 0.60, a ferulic acid and diferulic acid content of 2.1 and 0.04 µg∙mg(-1) WEAX, respectively and a Fourier Transform Infra-Red (FT-IR) spec...