Table 2.
Composition of fractions sequentially extracted from wheat white flour cv Cadenza. Sugar contents are in mg/g dry weight flour, bound ferulic acid monomer and total dehydrodimers contents are in μg/g dry weight flour (d.wt.) or μg/g arabinoxylan (AX) from the same fraction. WE = water‐extractable fraction; XE = xylanase‐extractable fraction solubilized by digestion with GH11 endoxylanse and lichenase; XU = xylanase‐unextractable fraction; TOT = total without fractionation. Values are average ± SEM, n = 4 replicate extractions except * where n = 2
| Fraction | ||||
|---|---|---|---|---|
| WE | XE | XU | TOT | |
| Arabinose | 2.9 ± 0.02 | 4.3 ± 0.08 | 1.0 ± 0.06 | 10.0 ± 0.18 |
| Xylose | 3.4 ± 0.03 | 7.5 ± 0.15 | 0.6 ± 0.05 | 11.6 ± 0.28 |
| Galactose | 1.6 ± 0.01 | Trace | 0.3 ± 0.03 | 4.2 ± 0.07 |
| Glucose | 6.4* | 8.6 ± 0.28 | 3.0 ± 0.05 | 728.1 ± 11.04 |
| Mannose | Trace | Trace | 0.6 ± 0.04 | 1.2 ± 0.14 |
| AXb | 5.2 ± 0.02 | 11.7 ± 0.22 | 1.5 ± 0.10 | 18.7 ± 0.40 |
| A/X | 0.52 ± 0.009 | 0.57 ± 0.009 | 1.65 ± 0.091 | 0.86 ± 0.011 |
| Ferulic acid (μg/g d.wt.) | 12.0 ± 0.44 | 54.2 ± 2.81 | 36.6 ± 0.58 | 103.4 ± 1.19 |
| Diferulic acida (μg/g d.wt.) | 1.0 ± 0.07 | 8.1 ± 0.45 | 8.71 ± 0.17 | 21.0 ± 0.59 |
| Ferulic acid (μg/g AX) | 2313 ± 92 | 4634 ± 281 | 24022 ± 1373 | 5540 ± 64 |
| Diferulic acida (μg/g AX) | 191 ± 12 | 688 ± 41 | 5705 ± 308 | 1131 ± 31 |
| Percentage of bound ferulic acid as dimer | 8% | 13% | 19% | 17% |
sum of amounts of 8‐5′ benzofuran, 8‐O‐4′, 5‐5′ and 8‐5′ diferulates. Three further diferulate standards (8‐8′, 8‐8′ aryltetralin and 8‐8′ tetrahydrofuran) were not detected in these samples.
Sum of arabinose and xylose corrected for arabinogalactan content.