Water-extractable arabinoxylan from pearled flours of wheat, barley, rye and triticale. Evidence for the presence of ferulic acid dimers and their involvement in gel formation

Cereal grains fi-om wheat, barley, triticale and rye were pearled and mille d. Part of the flours were treated in boiling aqueous ethanol and both the ethanol-treated and untreated flours were extracted with water. Yields of a rabinoxylan in the extracts were higher for the untreated flours. Chemical, physico-chemical and structural studies showed differences between the ara binoxylans in extracts of the different cereals although arabinoxylans extr acted from untreated and the corresponding ethanol treated flours were simi lar in neutral sugar content and patterns of substitution. Analyses showed that low amounts of ferulic acid dimers (8-O-4 ' .8-5 ', and 5-5 ' forms) w ere present in all the extracted arabinoxylans. Oxidative elation studies, using peroxiclase/H2O2, revealed significant differences in the capacity of extracted arabinoxylans to form gets via intermolecular cross-linking. The values of elastic modulus (G ') of gels from the arabinoxylan extract of e thanol-treated flours varied from 2 to 40 Pa and were higher than those obt ained from the untreated flours (0.2 6 Pa). (C) 2001 Academic Press.