Volume: 2, 2023
2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T035
DOI: https://doi.org/10.24326/ICDSUPL2.T035
Published online: 19 April 2023
ICDSUPL, 2, T035 (2023)
Content of non-starch polysaccharides (NSP) and arabinoxylans in wheat varieties
Piotr Lewko1*, Agnieszka Wójtowicz1
1 Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, Lublin, Poland
* Corresponding author: piotr.lewko@up.lublin.pl
Abstract
Common wheat is one of the main source of energy and nutritional components in diet, rich in protein, carbohydrates, fiber and minerals. Wheat contains also mono-, di- and oligosaccharides with low molecular weight present in whole grain as well as non-starch polysaccharides (NSP) present mainly in aleurone layer. NSP include arabinoxylans (AX), β-glucans, arabinogalactan peptides, fructans, glucomannans, galactomannans and cellulose. NSP and AX are main components of dietary fiber in wheat and have positive health effects and technological functions in wheat-based products. They may be used as baking additives improving dough consistency, improving bread volume, bread crumb structure and lowering retrogradation. There is limited information about AX composition in wheat varieties and genotypes. The aim of the study was to evaluate NSP and AX fractions in 10 domestic and 5 foreign wheat varieties harvested in 2020. NSP content was tested with gas chromatography. The total NSP (T-NSP) content is the amount of sugars: arabinose, xylose, mannose, galactose and glucose (AACC, 2003; AOAC, 1990). This analysis allows to separate non-starch polysaccharides into two fractions: soluble (S-NSP) and insoluble (I-NSP), and to determine the composition of polysaccharides in both fractions. Total arabinoxylans content (T-AX) and soluble (S-AX) and insoluble (I-AX) fractions were determined. The measurements of infrared spectra conducted for the studied samples were done using an IRSpririt spectrometer. Spectra were registered at a resolution of 0.5 cm-1. Results showed that content of S-NSP and I-NSP varied from 1.72 to 2.54 g/100 g and from 9.09 to 11.78 g/100 g, respectively. Content of S-AX and I-AX varied from 0.80 to 1.39 g/100 g and from 4.66 to 5.86 g/100 g. Results showed significant differences in soluble and insoluble fractions of NSP and AX content depend on wheat variety. All the spectra were analyzed in the range from 450 to 3750 cm-1 and presented as graphs and the vibrations corresponding particular bands were described in details according to detected non-starch polysaccharides. Obtained results may be useful in efficient selection of wheat varieties for application in various products.
This work was financially supported by the grant of the Ministry of Science and Higher Education in Poland (grant number “DWD/4/84/2020 “Implementation doctorate II”).
How to cite
P. Lewko, A. Wójtowicz, 2023. Content of non-starch polysaccharides (NSP) and arabinoxylans in wheat varieties. In: 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL2.T035