A simple and accurate method for determining wheat grain fructan content and average degree of polymerization.

Verspreet, J. and Pollet, A. and Cuyvers, S. and et al, . (2012) A simple and accurate method for determining wheat grain fructan content and average degree of polymerization. Journal of Agricultural and Food Chemistry, 60 (9). pp. 2102-2107.

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An improved method for the measurement of fructans in wheat grains is presented. A mild acid treatment is used for fructan hydrolysis, followed by analysis of the released glucose and fructose with high performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD). Not only the amount of fructose set free from fructans but also the released glucose can be quantified accurately, allowing determination of the average degree of polymerization of fructans (DPav). Application of the mild acid treatment to different grain samples demonstrated that a correction should be made for the presence of sucrose and raffinose, but not for stachyose or higher raffinose oligosaccharides. The fructan content and DPav of spelt flour, wheat flour, and whole wheat flour were 0.6%, 1.2%, and 1.8% of the total weight and 4, 5, and 6, respectively. Validation experiments demonstrate that the proposed quantification method is accurate and repeatable and that also the DPav determination is precise.

Item Type: Article
Additional Information: We acknowledge the financial support from the Research Fund 415 KU Leuven for the postdoctoral fellowship of A.P. and S.C. This study was performed as part of the KU Leuven Methusalem program “Food for the future” (2007−2014).
Uncontrolled Keywords: fructans, acid hydrolysis, wheat, degree of polymerization
Author Affiliation: Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Belgium.
Subjects: Postharvest Management > Food Technology
Plant Physiology and Biochemistry > Biochemistry
Divisions: Other Crops
Depositing User: Mr Arbind Seth
Date Deposited: 21 Nov 2012 10:14
Last Modified: 21 Nov 2012 10:14
Official URL: http://dx.doi.org/10.1021/jf204774n
URI: http://eprints.icrisat.ac.in/id/eprint/8845

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