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Effect of Dough Mixing on Wheat Endosperm Cell Walls

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Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, United Kingdom
Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Viale dell’Università 16, 35020 Legnaro, Padua, Italy
§ Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom
Institute of Inflammation and Repair, Manchester Academic Health Science Centre, Manchester Institute of Biotechnology, University of Manchester, 131 Princess Street, Manchester M1 7DN, United Kingdom
*Telephone: +44-(0)1603-255000. Fax: +44-(0)1603-507723. E-mail: [email protected]
Cite this: J. Agric. Food Chem. 2013, 61, 10, 2522–2529
Publication Date (Web):February 17, 2013
https://doi.org/10.1021/jf304677u
Copyright © 2013 American Chemical Society

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    Abstract

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    Dough-derived cell wall fragments isolated by ultracentrifugation were largely derived from the starchy endosperm, with some fragments deriving from the aleurone and outer layers, as indicated by fluorescence microscopy. Dough mixing had little effect on the structure and composition of cell wall fragments compared to thin grain sections, as determined by Fourier transform infrared (FTIR) and 1H nuclear magnetic resonance (NMR) spectroscopy. These analyses confirmed that the fragments largely comprised water-unextractable arabinoxylan and β-glucan. FTIR microspectroscopy of dough-derived cell wall fragments prepared from five bread wheat cultivars showed that two largely comprised highly substituted arabinoxylan (cv. Manital and San Pastore), one comprised a mixture of low, medium, and highly substituted arabinoxylan (cv. Hereward), and the remaining two comprised a greater proportion of low substituted arabinoxylan (cv. Claire and Yumai 34). Yumai 34 yielded a greater mass of cell wall material, and its cell walls comprised a high proportion of medium substituted arabinoxylan. Such methods will allow for the impact of bakery ingredients and processing on endosperm cells, including the addition of xylanases, to be investigated in the future to ensure any potential health benefits arising from wheat breeding are realized in the food that reaches the consumer.

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    FTIR spectra for β-glucan, arabinoxylan, and six mixtures with varying ratios of both (arabinoxylan/β-glucan). This material is available free of charge via the Internet at http://pubs.acs.org.

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    Cited By

    This article is cited by 6 publications.

    1. Weiyan Xiong, Lavaraj Devkota, Bernadine M. Flanagan, Zhipeng Gu, Bin Zhang, Sushil Dhital. Plant cell wall composition modulates the gut microbiota and metabolites in in-vitro fermentation. Carbohydrate Polymers 2023, 316 , 121074. https://doi.org/10.1016/j.carbpol.2023.121074
    2. Sumana Chakrabarti-Bell, Jonas Lukasczyk, Jie Liu, Ross Maciejewski, Xianghui Xiao, Sherry Mayo, Klaus Regenauer-Lieb. Flour Quality effects on percolation of gas bubbles in wheat flour doughs. Innovative Food Science & Emerging Technologies 2021, 74 , 102841. https://doi.org/10.1016/j.ifset.2021.102841
    3. Frederik Janssen, Arno G. B. Wouters, Jan A. Delcour. Gas cell stabilization by aqueous‐phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system. Comprehensive Reviews in Food Science and Food Safety 2021, 20 (4) , 3881-3917. https://doi.org/10.1111/1541-4337.12761
    4. Ghanendra Gartaula, Sushil Dhital, Denise Pleming, Michael J. Gidley. Isolation of wheat endosperm cell walls: Effects of non-endosperm flour components on structural analyses. Journal of Cereal Science 2017, 74 , 165-173. https://doi.org/10.1016/j.jcs.2017.02.004
    5. Martin G. Scanlon, John H. Page. Probing the Properties of Dough with Low‐Intensity Ultrasound. Cereal Chemistry 2015, 92 (2) , 121-133. https://doi.org/10.1094/CCHEM-11-13-0244-IA
    6. Gwénaëlle Le Gall. Sample Collection and Preparation of Biofluids and Extracts for NMR Spectroscopy. 2015, 15-28. https://doi.org/10.1007/978-1-4939-2377-9_2

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