Journal of Cereal Science 25 (1997) 103–110

Genetic and Agronomic Variation in Arabinoxylan

and Ferulic Acid Contents of Durum Wheat
(Triticum durum L.) Grain and Its Milling Fractions
I. Lempereur, X. Rouau and J. Abecassis

INRA-Unité de Technologie des Céréales 2 Place Viala, 34060 Montpellier cedex 01, France

Received 21 December 1995

ABSTRACT
Total arabinoxylan (AXt), water-extractable arabinoxylan (WeAX) and ferulic acid (FA) from five
cultivars of durum wheat (Triticum durum L.), grown under four different agronomic conditions, were
measured. Among the varieties analysed, AXt, WeAX and FA contents ranged between 4·07%–6·02%,
0·37%–0·56% and 0·784 mg/g–7·98 mg/g, respectively. High genetic and agronomic variability was
detected for AXt, WeAX and FA. AXt and FA increased sharply in milling products for extraction
rates above 60%. FA was quantified in durum wheat milling fractions. High concentrations of FA
esterified to cell-wall arabinoxylans were found in the aleurone layer (69% of total FA), germ and
seedcoat (26·6% of total FA). Only trace amounts were detected in the starchy endosperm (1·4% of
total FA). A highly significant correlation appeared between AXt and FA contents.
 1997 Academic Press Limited

Keywords: durum wheat, ferulic acid, arabinoxylans, milling.

INTRODUCTION extractable arabinoxylan (WeAX) contents in

Arabinoxylans are located in the cell walls of
cereals. Their main structural feature is the pres-
ence of a xylan backbone consisting of b-1,4 D-
xylopyranose units some of which are substituted
by a-L-arabinose units at O-31,2 oxygen or at
O-2 and O-33,4 positions. Ferulic acid (FA) is
esterified at O-5 position of arabinose residues.
Some arabinoxylans are water-extractable.
Average total arabinoxylan (AXt) and water-
 : FA=ferulic acid; AXt=total ara-
binoxylans; WeAX=water-extractable arabinoxylans;
WuAX=water-unextractable arabinoxylans; WeAX/
WuAX=water-extractable/water-unextractable ara-
binoxylan ratio; TMCA=2,5-trimethoxy-trans-cin-
namic acid; HPLC=high performance liquid
chromatography; d.m.=dry matter; TGW=1000
grain weights; W1=agronomic treatment inducing
water stress; W2=agronomic treatment with irrigation;
N1=agronomic treatment inducing nitrogen stress;
N2=agronomic treatment with nitrogen fertilisation.
whole common wheat (Triticum aestivum L.) grain
are 6·7% and 0·70%, respectively5. Similar values
were found for durum wheat (Triticum durum L.)6.
Studies focusing on the arabinoxylans of durum
wheat revealed that durum wheat arabinoxylans
have higher levels of arabinose, indicating a more
highly substituted structure. They also have a
higher molecular weight. WeAX from durum
wheat endosperm are just as branched as those
from common wheat6. Other cereals like barley
exhibit AXt contents in whole grain similar to
those in common wheat7. But in the starchy en-
dosperm, the proportion of AXt is much lower
(20%8 vs 72%9). The arabinose:xylose ratio is
higher for barley (0·7210) than for wheat (0·5011).
Rye contains higher amounts of AXt and WeAX
than other cereals12,13.
The study of the histological distribution of AXt
showed that they increase from the centre to
the periphery of endosperm. They are mainly
concentrated in the seedcoats of wheat, barley and
rye. Milling by-products contain 9·9–28·4% AXt

0733–5210/97/020103+08 $25.00/0/jc960090  1997 Academic Press Limited

104 I. Lempereur et al.
and 1·29–1·68% WeAX in Triticum aestivum. In
common wheat flour, mean levels of AXt range
from 1·50% to 2·10% and water extractable from
0·70 to 0·80%14. AXt contents of durum wheat
(Triticum durum L.) flour or semolina ranged from
1·80% to 2·80%15. Also, the WeAX content de-
creases from the inner to the outer part of the
grain. The extractability of arabinoxylan shows
similar trends, and is especially low in the seed-
coats.
Ferulic (4-hydroxy-3-methoxycinnamic) acid
(FA) is the most common phenolic acid in mono-
cotyledonous cell walls16. In wheat, this acid is
esterified to arabinose units of cell-wall ara-
binoxylans, and occurs in high concentrations in
aleurone, pericarp and embryo cell walls, but only
in trace amounts in the starchy endosperm of ripe
kernels17. The trans isomer is predominant, and
accounts for 90% of the total phenolic acids in
common flour18.
To date, very little information is available on
the genetic contribution and the effect of the
cultivation conditions on the arabinoxylan and
phenolic acid contents of durum grain. The present
study was aimed at investigating genetic and agro-
nomic variability with respect to AXt and WeAX
and FA contents in durum wheat. Changes in
these levels in milling fractions were also monitored
in order to analyse the separation of various histo-
logical fractions during milling.
MATERIALS AND METHODS
Wheat samples
The durum wheat varieties Agridur, Ambral, Ar-
dente, Cando and Primadur cultivars were grown
at two separate crop sites (Melgueil and Auzeville,
southern France) at INRA (Institut National de
la Recherche Agronomique) under four different
agronomic conditions. Water stress was in-
vestigated at Melgueil: batch W1 was rep-
resentative of an unirrigated Mediterranean crop;
the irrigated batch (W2) was sprinkled with a total
supply of 102 mm water from the onset to the end
of the heading phase. Nitrogen was varied at
Auzeville: batch N1 only received 52 kg/ha of
nitrogen over the cropping period; the control
batch (N2) was fertilised with 102 kg/ha of nitrogen
over the same period.
Milling fractions
Milling was carried out on a semi-industrial scale
semolina production mill (150 kg/h) at the Cereal
Technology Unit (INRA-Montpellier, France). It
included a cleaning unit (cleaner, separator, sorter
and beater), a grain conditioning and storage unit,
and a milling unit (four break rolls, four sizing
rolls, three plansifter stacks and three double-deck
purifiers).
Clean wheat grain was tempered to 15·0% H2O
for 15 h, and then at 17·0% for 3 h just prior to
milling. After milling, the following 18 fractions
were obtained: six purified semolinas, four break
flours, four sizing flours, and four middlings: coarse
brans, purified fine brans, sized fine bran and
shorts. Milling yields were expressed in terms of
dry matter. Samples were collected during milling
and stored at −4 °C.
Chemical analysis
Moisture content was determined by ISO 711-
1978 method by heating at 130 °C for 2 h. Ash
content was determined by the ISO 2171-1980
standard procedure at 900 °C for fractions with
low mineral levels and at 550 °C for middlings. For
the analyses described below, the milling fractions
were ground in a Cyclotec 1093 Sample Mill
(Tecator, Höganas, Sweden) with a 1·0 mm mesh
sieve. The analytical results were expressed as dry
matter.
Total and water-extractable arabinoxylan
analysis
For AXt, ground milling fractions (0·1 g) were
weighed in a 10 mL Pyrex test tube. After adding
1·0 M sulphuric acid (5·0 mL), the sample was
suspended and stirred with a magnetic bar. The
suspension was heated to 100 °C for 10 min for
flours, semolinas and whole grains or 30 min for
middlings. The test tubes were cooled on ice and
then centrifuged for 15 min at 5000 g. An aliquot
of the clear supernatant fraction was collected and
diluted for colorimetric analysis with an auto-
analyser.
For WeAX, ground milling fractions (1·0 g for
flours, semolinas and whole grains, and 0·5 g
for middlings) were weighed into a 10 mL tube.
Ultrapure water (4·0 mL flour, semolina, whole
grain; 5·0 mL middlings) was added. Mixtures
were homogenised and shaken in a rotary shaker
 Arabinoxylan and ferulic acid in durum wheat
(40 rev/min) for 15 min at 20 °C. After cent-
rifugation (5 min, 5000 g), the supernatants were
collected and diluted for analysis with an auto-
analyser. AXt and WeAX were analysed using a
semi-automatic method19 adapted from the Doug-
las20 phloroglucinol technique. Water un-
extractable arabinoxylam (WuAX) was calculated
by difference.
Analysis of esterified ferulic acid
Ground samples (0·1 g) were defatted with hexane
(5·0 mL, 35 °C) for 1 h with rotary shaking (40
rev/min). After centrifugation (5 min, 3800 g,
20 °C) the defatted pellet was dried for 24 h at
room temperature.
Ground defatted semolina samples (0·1 g) were
saponified for 2 h in the dark with 2·0 M NaOH
(10·0 mL) at 35 °C (with shaking, in the presence
of argon). Internal standard, (2,5 trimethoxy-trans-
cinnamic acid (TMCA)21 was then added, and the
solution was adjusted to pH 2·0 with 4·0 M HCl.
The phenolic acids were extracted twice with ether
(5 mL) with shaking and 5 min centrifugation at
3800 g. The ether phases were collected in amber
test tubes and evaporated to dryness in the pres-
ence of argon.
The dry extract was dissolved in methanol
(2·0 mL), injected on an RSil C18 column (250 mm
× 4·6 mm) (Interchim, Paris, France) and eluted
at 1·0 mL/min with the following gradient profile:
10–40% B for 30 min; 40% B for 5 min and then
40–10% B for 10 min with solvent B (acetonitrile)
and solvent A (0·05 M acetate buffer, pH 4, 35 °C).
Detection was at 320 nm22.
Statistical analysis
The Statgraphics software package (Manugistics,
Rockville, U.S.A.) was used for the statistical ana-
lyses. The effects were studied by ANOVA. The
coefficients of variation for the arabinoxylan and
FA measurement procedures were 3% and 4%,
respectively. Samples were analysed in duplicate
and results expressed as mean values.
RESULTS AND DISCUSSION
Variation in arabinoxylan and ferulic acid
contents of whole durum wheat grain: varietal
and agronomic effects
FA, AXt and WeAX contents varied between the
durum wheat cultivars studied and the agronomic
105
conditions tested (Table I). AXt and WeAX con-
tents ranged from 4·07% to 6·02% and from
0·37% to 0·56%, respectively. For whole common
wheat grain the mean AXt and WeAX are 6·70%
and 0·70%5, respectively.
Extractability was characterised by WeAX/
WuAX ratio. It was found to be highest for cvs.
Ambral, Cando and Agridur, while cvs. Ardente
and Primadur had lower but similar ratios (10·1%
for Primadur and 13·1% for Ardente), even though
their AXt contents differed twofold. This indicated
that the extractability of arabinoxylans was in-
dependent of the AXt content. Varieties with
high AXt contents also had high levels of WeAX.
Similar values are generally found for common
wheat (Triticum aestivum)5.
AXt and WeAX contents were found to be
lower under the nitrogen conditions tested at Auze-
ville (N1 and N2) than the results obtained under
the water stress conditions tested at Melgueil (W1
and W2). AXt contents differed significantly be-
tween the two crop sites. The levels were higher
in wheat grown in the Mediterranean climatic
zone23. The extractability patterns were in line
with this observation, with results from the W1
treatment close to those obtained with the N1 and
N2 treatments. Nitrogen stress (treatment N1) did
not modify the AXt and WeAX contents. AXt
were higher in case of the water stress conditions
(treatment W1), while WeAX contents were only
slightly modified. A comparison of treatments W2
and N2 revealed a significant site-specific effect
on AXt, whereas it was insignificant on WeAX.
AXt and WeAX contents and WeAX/WuAX ra-
tios were mainly affected by the wheat genotype
as shown by the genetic effect/treatment ratios
(Table I).
There was a very high genetic variability with
respect to the FA contents of the durum wheat
varieties studied. The concentrations ranged from
0·693 mg/g d.m. to 2·443 mg/g d.m. and the mean
levels were higher than those reported for common
wheat, which ranged from 0·5 mg/g d.m.22 to
0·982 mg/g d.m.24.
The Auzeville treatments led to lower FA con-
tents than those obtained with the Melgueil treat-
ments. The nitrogen treatment did not alter the
FA contents, whereas the water stress treatment
(W1) increased the levels significantly. The genetic
effect was more important than the agronomic
effect.
The FA/AXt ratio reflected the extent to which
FA were esterified to the cell-wall arabinoxylans.
106 I. Lempereur et al.

Table I Mean values of total (AXt) and water-extractable (WeAX) arabinoxylan, water-extractable/water-unextractable
arabinoxylan ratio (WeAX/WuAX), ferulic acid (FA) and ash contents for different wheat cultivars and agronomic conditions
(N1, N2, W1 and W2). Analysis of the genotypic (G) and agronomic (A) contribution of the residue and of the ratio genotypic/
agronomic (s2G/s2A)
AXt WeAX WeAX/ FA mg/g FA per ash
% d.m. % d.m. WuAX % d.m. AXta %d.m.
Ambral 5·14 0·44 9·4 1·98 38·3 2·03
Primadur 6·02 0·56 10·1 1·30 21·5 2·06
Cando 4·83 0·41 9·3 1·43 29·4 2·03
Agridur 4·76 0·37 8·4 1·06 22·3 1·86
Ardente 4·07 0·46 13·1 0·78 19·4 2·09
N1 4·77 0·44 10·5 1·12 23·5 1·91
N2 4·60 0·44 10·9 1·12 24·3 1·96
W1 5·36 0·49 10·2 1·60 29·6 2·08
W2 5·14 0·42 8·8 1·40 27·4 2·10
Gb 73·0∗∗ 58·8∗∗ 54·0∗∗ 73·3∗∗ 78·1∗∗ 33·6 ns
Ab 16·0∗ 11·9 ns 13·5 ns 18·8∗∗ 9·9 ns 33·4 ns
Residueb 10·9 29·3 32·5 7·9 12·0 32·9
s2G/s2Ac 4·5 4·9 4·0 3·9 6·5 1·0
a
lg FA/mg AXt.
b
Percentage of genotypic (G), agronomic (A) variation and of residue.
c
Ratio of genotypic (G) influence verse agronomic (A).
∗P<0·05.
∗∗P<0·01.
ns=non significant.

The high genetic variability in the FA content
was responsible for changes in this ratio, but no
agronomic effect was noted. There were no no-
ticeable agronomic or genetic effects on the ash
contents.
The 1000-grain weights for the durum wheat
varieties studied were found to range from 25·3 g
to 42·9 g, thus affecting the kernel/seedcoat ratio
and the arabinoxylan and FA contents. Small grain
varieties like Primadur (25·3 g TGW) exhibited
arabinoxylan and FA contents higher than large
grain varieties like Ardente (42·9 g TGW) (Table
I). Therefore, ‘per grain’ contents did not differ
from the above results.
Ferulic acid and total arabinoxylan contents in
relation to extraction rates
Cumulative content curves were plotted for FA
and AXt contents as a function of extraction
rates for cvs. Ardente and Primadur for the W2
agronomic treatment (Figs 1 and 2). No data
concerning WeAX are reported in this section,
considering that AXt and FA are adequate markers
for the wheat grain cell-wall material.
The FA content varied slightly within the 0–40%
extraction rate range. Semolinas derived from the
central and intermediate endosperm were very
pure, and were produced at the head of the milling
process and first four purifiers. Their mean FA levels
were 140 lg/g d.m. for cv. Primadur and 120 lg/
g d.m. for cv. Ardente. The same patterns were
noted for AXt contents. Above 40% extraction, FA
contents increased slowly. The products were de-
rived from the intermediate endosperm and slightly
contaminated with aleurone fragments.
Above 60–70% extraction, the highest bran/
shorts carryover in the products occurred: a slight
variation in the extraction rate caused substantial
variations in FA and AXt levels. These variations
could be explained by a concentration gradient in
the endosperm (for AXt), seedcoat friability and
breakdown of the aleurone layer. The proportion
of endosperm in the grain and the potential peak
extraction rate were determined along the abscissa
at the breakpoint of the slope. This value provided
an estimate of semolina milling values for the
different varieties relative to the extraction rate.
Cultivars Primadur and Ardente had potential
milling yields of 80% and 82%, respectively.
Above 80% extraction, milling products were
derived from the bran/shorts layers. Con-
sequently, there were almost no variations in FA
and AXt levels, and the curve was linear.
 Arabinoxylan and ferulic acid in durum wheat 107

0.9 6

0.8
5
0.7

Total arabinoxylan (% d.m.)

Ferulic acid (mg/g d.m.)

0.6 4

0.5
3
0.4

0.3 2

0.2
1
0.1

0
0 20 40 60 80 100
Extraction rate (% d.m.)

Figure 1 Changes in (Φ) ferulic acid (lg/g) and (Ε) total arabinoxylan (%) contents as a function of extraction rate for cv.
Ardente (agronomic condition W2).

1.4 8

1.2 7

6
Total arabinoxylan (% d.m.)

1.0
Ferulic acid (mg/g d.m.)

5
0.8
4
0.6
3

0.4
2

0.2 1

0
0 20 40 60 80 100
Extraction rate (% d.m.)

Figure 2 Changes in (Φ) ferulic acid (lg/g) and (Ε) total arabinoxylan (%) contents as a function of extraction rate for cv.
Primadur (agronomic condition W2).
108 I. Lempereur et al.

Table II Ferulic acid (FA), total arabinoxylan (AXt) and ash contents of different mill streams from Ardente and Primadur
cultivar expressed as a proportion (%) of the values for whole grain (agronomic conditions W2)

Ardente Primadur

FA Axt ash FA Axt ash

Whole grain 100·0 100·0 100·0 100·0 100·0 100·0
Inner semolina 18·4 36·3 37·8 11·0 38·0 39·8
Inner flour 47·9 53·0 104·1 39·0 59·0 100·6
Intermediate semolina 22·5 31·8 46·8 18·7 53·1 48·8
Intermediate flour 55·6 50·9 129·5 44·3 74·3 115·0
Peripheral semolina 76·2 95·7 89·4 34·8 70·7 68·7
Peripheral flour 75·8 72·0 152·7 53·4 74·4 142·4
Shorts 376·5 570·9 281·1 263·3 340·6 218·5
Coarse bran 413·7 678·8 280·2 432·7 475·8 256·5

Distribution of ferulic acid and total
arabinoxylans in the different milling fractions
Table II gives the FA, AXt and ash contents of
the different milling fractions with cvs. Ardente and
Primadur (W2 agronomic treatment), expressed as
percentages of contents of the whole grain.
The bran/shorts fractions were found to contain
higher FA, AXt and ash contents than those from
the central endosperm (flours and semolinas). The
milling process concentrated FA, arabinoxylans
and ash in the bran/shorts fractions, in agreement
with previous studies on other cereals22,24.
In addition, the ratio of endosperm AXt (central
semolina) to grain AXt was found to be equal to
the endosperm/grain ash ratio, i.e. 0·36 for cv.
Ardente and 0·38 for cv. Primadur. The central
endosperm/grain FA ratio was lower, i.e. 0·18 for
cv. Ardente and 0·11 for cv. Primadur.
The concentration gradients in semolina derived
from the central endosperm and the outer layer
of the grain (coarse bran) varied according to the
compound studied and the wheat variety. The
concentration gradient between the central en-
dosperm and the seedcoat was higher for AXt
(642 for cv. Ardente and 438 for cv. Primadur)
than for FA (400) and ash (230). The FA contents
of the different durum wheat grain tissues were
determined after manual dissection. The results
are presented in Table III.
In agreement with Fulcher’s findings for com-
mon wheat17, FA was found concentrated in the
aleurone layer (69%) and pericarp (29%). Only
2% of the total FA was detected in the endosperm
and germ (Table III). This concentration effect is
emphasised by the fact that 69% of the FA was
distributed in 6–7% of the total grain. Conversely,
for the endosperm, 1·4% of the FA was present
in 80–84% of the total grain.
Variations in FA, AXt and ash contents in the
endosperm can be compared in Table II. These
levels increased from the centre to the outer layer of
the endosperm, but there were marked differences
with respect to the different compounds and wheat
varieties studied. Increases in AXt were not
matched by concomitant increases in WeAX. Ara-
binoxylan extractibility therefore decreased from
the centre to the outer layer of the endosperm, as
also reported in common wheat5.
In the same histological fractions, semolina had
lower FA, AXt and ash concentrations than flour.
In cvs. Ardente and Primadur, FA and ash levels
were found to differ by 2·5-fold in central en-
dosperm semolinas and flours, while AXt levels
differed by 1·5-fold. However, ash levels did not
differ for flours and semolinas derived from central
endosperm fractions.
This observation could be explained by bran
friability, which can result in contamination of
central endosperm semolinas and flours during
the milling process. Density classification through
purifiers eliminated contaminating bran fragments
from semolinas, whereas grading of flours ac-
cording to particle size through a sifting operation
was ineffective. For fractions from the peripheral
endosperm layers, there was a higher proportion
of aleurone cells in both semolina and flour. It
was thus difficult to determine whether there was
increased contamination of very small seedcoat
fragments (which are hardly extracted by puri-
fication), or whether such fragments are common
to such fractions.
A matrix of correlations between the different
 Arabinoxylan and ferulic acid in durum wheat 109

Table III Ferulic acid (mg/g dm) contents of different histological tissues (endosperm, aleurone layer, pericarp and germ)
and of whole grain of cv. Ardente
Grain Endosperm Aleurone Pericarp Germ
a
FA (mg/g d.m.) 0·87 0·17 8·82 3·71 0·08
Percent of whole grainb 100 80–84 6–7 7·5–9·5 2·5–3·5
Concentration in FA (% of 100·0 1·4 69·0 29·0 0·6
whole grain)
a
mean of duplicates.
b
From ref. 29. Y. Pomeranz (ed.) Chemical composition of kernel structures. In ‘Wheat: Chemistry and Technology’, American
Association of Cereal Chemists, St Paul, MN. (1988) pp 119.

Table IV Correlation coefficients (r) between ferulic acid There was a poor correlation between ash and
(FA), total arabinoxylan (AXt) and ash. FA contents in the central endosperm. In common
FA AXt Ash wheat, ash contents in this fraction accounted for
20–26%25 of total ash, while the FA content was
All mill streams (n=304) less than 5%. Similar results were also reported
FA 1 for durum wheat26. The correlation between the
AXt 0·97∗∗ 1
Ash 0·89∗∗ 0·90∗∗ 1 FA and ash contents in this case was higher for
Semolina and flour reduction flours (r=0·89) than for break flours
streams (n=204) (r=0·60).
FA 1
AXt 0·78∗∗ 1
Ash 0·26∗∗ 0·46∗∗ 1 CONCLUSION
Coarse bran, fine bran
and shorts streams FA and AXt levels in whole grain of durum wheat
(n=64) (Triticum durum) were especially affected by the
FA 1
AXt 0·69∗∗ 1 genotype and crop site, but very slightly by agro-
Ash 0·84∗∗ 0·52∗∗ 1 nomic conditions. These components appeared to
be good markers for bran/shorts fractions, and
∗∗P<0·01 therefore of the endosperm/seedcoat ratio. The
external histological layers (aleurone and pericarp)
showed high FA and arabinoxylan concentrations.
components studied is given in Table IV. Milling The higher levels of FA and AXt in the bran/
fraction subgroups were distinguished: endosperm shorts fractions than the central endosperm frac-
fractions (flours and semolinas) and bran/shorts tions were more marked than for ash levels in the
fractions. same fractions. The cumulative content curves
For all milling fractions, there were significant plotted for FA as a function of the extraction
correlations (at P=0·01) between AXt and FA rate highlighted the absence of a concentration
contents, between FA and ash contents and be- gradient for this component in the endosperm.
tween ash and AXt contents, with correlation There was a more substantial increase in AXt,
coefficients of 0·97, 0·89 and 0·90, respectively. indicating the presence of an arabinoxylan con-
For the starchy endosperm fractions (flours and centration gradient in the endosperm. In this re-
semolinas), there were significant correlations (at spect, the slope breakpoints were very easily
P=0·01) between FA and AXt contents (r=0·78). determined, distinguishing the starchy endosperm,
However, the correlations between FA and ash aleurone layer and seedcoat. The potential milling
contents and between AXt and ash contents (r= yield can be partially assessed, i.e. the endosperm/
0·26 and 0·46, respectively) were very low. seedcoat ratio, from this point.
For the bran/shorts fractions (middlings), there The present results with durum wheat could be
was a significant correlation (at P=0·01) between used, as with common wheat27,28, in designing a
ash and AXt contents (r=0·69) and between ash rapid technique to evaluate the purity of wheat
and FA contents (r=0·84). The FA content was millstreams. The different histological fractions
highly correlated with AXt in all fractions. (endosperm, pericarp and aleurone) could thus
110 I. Lempereur et al.
be quantified by fluorescence microscopy analysis
standardised with FA concentrations.
Acknowledgements
This study was carried out in the framework of a
program of the French Institut de Recherches Tech-
nologiques Agro-alimentaires des Céréales (IRTAC)
focusing on milling and semolina potentials of wheats.
We are very grateful to Mrs B. Mahaut (Institut Tech-
nique des Céréales et Fourrages, ITCF) for performing
the physical grain analyses.
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