Physico-chemical and functional properties of rye nonstarch polysaccharides. I. Colorimetric analysis of pentosans and their relative monosaccharide compositions in fractionated (milled) rye products

Cereal Chem. 66(2):107-1 11 The water-soluble, enzyme-extractable, and total pentosans (WSP, EEP, in the bran, whereas the shorts contained the highest proportion of both the and TP, respectively) of rye kernels were estimated by a modification of the WSP and the EEP. The proportion of WSP and EEP relative to the TP orcinol-hydrochloric acid method of Hashimoto et al (1987a). varied widely. D-(+)-Xylose and L-(+)-arabinose were the most abundant Modifications included absorbance readings both at 670 and 580 nm to monosaccharides, along with significant amounts of D-(+)-glucose. D-(+)minimize the small but significant interference by hexose sugars in the Galactose, and D-(+)-mannose were present in trace amounts. The WSP in analytical figures and appropriate dilution of the pentosan extracts before different milling fractions had smaller variations in the arabinose/ xylose analysis, as rye contains more pentosans than wheat. The relative ratios (0.76-0.81) than was observed for the EEP (0.58-0.80) and TP monosaccharide ratios in the different milling extracts were estimated by (0.74-1.09). The EEP and TP were relatively richer in xylose for the bran gas chromatography of the alditol acetates of the monosaccharides released and the short fractions as opposed to what was found for the fine flour upon hydrolysis of the pentosan extracts. The highest proportion of TP was fractions.