Variation in the Content of Dietary Fiber and Components Thereof in Wheats in the HEALTHGRAIN Diversity Screen
Variation in the Content of Dietary Fiber and Components Thereof in Wheats in the HEALTHGRAIN Diversity Screen
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DOI：
10.1021/jf800975w
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发表时间：
2008-11-12
影响因子：
6.1
通讯作者：
Courtin, Christophe M.
中科院分区：
文献类型：
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作者：
Gebruers, Kurt;Dornez, Emmie;Courtin, Christophe M.
在HEALTHGRAIN多样性筛选计划范围内，研究了不同类型小麦的膳食纤维含量及其组成的差异。小麦类型有冬小麦(131个品种)、春小麦(20个品种)、硬粒小麦(10个品种)、斯佩尔特小麦(5个品种)、一粒粒小麦(5个品种)、二粒小麦(5个品种)和二粒小麦(5个品种)。平均而言，普通小麦的膳食纤维含量最高[干物质(Dm)的11.5-18.3%]，而一粒小麦和二粒小麦的膳食纤维含量最低(干物质的7.2-12.8%)。中间水平在硬粒小麦和斯佩尔特小麦中测量(占干物质的10.7%-15.5%)。根据麸皮中阿拉伯木聚糖的含量，可以这样划分不同的小麦类型，普通小麦的干重为12.7-22.1%，一粒小麦和二粒小麦的干重为6.1-14.4%，硬质小麦和斯佩尔特小麦的干重为10.9-13.9%。平均而言，麸皮阿拉伯木聚糖约占小麦总膳食纤维含量的29%。与麸皮的情况相反，面粉中的阿拉伯木聚糖水平在不同类型的小麦中是相似的。对于小麦，一般来说，它们在干重的1.35%到2.75%之间变化。一粒小麦、二粒小麦和硬粒小麦含有大约一半的混合连接β-葡聚糖(0.25-0.45%的干物质)，冬小麦、春小麦和斯佩尔特小麦(0.50-0.95%的干物质)。所有小麦类型都含有Klason木质素，其含量从干物质的1.40%到3.25%不等。麸皮中阿拉伯木聚糖含量和全麦粉中膳食纤维含量分别与麸皮产量呈负相关和正相关。全麦水提取液粘度是衡量可溶性膳食纤维水平的一种指标，在很大程度上取决于水可提取阿拉伯木聚糖的水平。综上所述，本研究揭示了不同小麦类型和品种之间膳食纤维含量及其组成的显著差异。
Within the HEALTHGRAIN diversity screening program, the variation in the content of dietary fiber and components thereof in different types of wheat was studied. The wheat types were winter (131 varieties) and spring (20 varieties) wheats (both Triticum aestivum L., also referred to as common wheats), durum wheat (Triticum durum Desf., 10 varieties), spelt wheat (Triticum spelta L., 5 varieties), einkorn wheat (T. monococcum L., 5 varieties), and emmer wheat (Triticum dicoccum Schubler, 5 varieties). Common wheats contained, on average, the highest level of dietary fiber [11.5-18.3% of dry matter (dm)], whereas einkorn and emmer wheats contained the lowest level (7.2-12.8% of dm). Intermediate levels were measured in durum and spelt wheats (10.7-15.5% of dm). Also, on the basis of the arabinoxylan levels in bran, the different wheat types could be divided this way, with ranges of 12.7-22.1% of dm for common wheats, 6.1-14.4% of dm for einkorn and emmer wheats, and 10.9-13.9% of dm for durum and spelt wheats. On average, bran arabinoxylan made up ca. 29% of the total dietary fiber content of wheat. In contrast to what was the case for bran, the arabinoxylan levels in flour were comparable between the different types of wheat. For wheat, in general, they varied between 1.35 and 2.75% of dm. Einkorn, emmer, and durum wheats contained about half the level of mixed-linkage beta-glucan (0.25-0.45% of dm) present in winter, spring, and spelt wheats (0.50-0.95% of dm). All wheat types had Klason lignin, the levels of which varied from 1.40 to 3.25% of dm. The arabinoxylan contents in bran and the dietary fiber contents in wholemeal were inversely and positively related with bran yield, respectively. Aqueous wholemeal extract viscosity, a measure for the level of soluble dietary fiber, was determined to large extent by the level of water-extractable arabinoxylan. In conclusion, the present study revealed substantial variation in the contents of dietary fiber and constituents thereof between different wheat types and varieties.