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Arabinoxylan Content and Structure in Soft Wheat
Mary Guttieri
Arabinoxylan Structure
OO
OH
HOO1
234 5
Arabinoxylan Structure
OO
OH
HOOO
O
OH
HOOO
O
OH
HOOO
O
OH
HOO
Arabinoxylan Structure
OO
OH
HOOO
O
OH
HOOO
O
O
HOOO
O
OH
HOO
HOOH
OHO
1 2
34
5
123
Arabinoxylan Structure
OO
OH
HOOO
O
OH
HOOO
O
O
OOO
O
OH
HOO123
HOOH
OHO
1 2
34
5
HOOH
OHO
1 2
34
5
Arabinoxylan Structure
OO
OH
HOOO
O
OH
HOOO
O
O
OOO
O
OH
HOO123
HOOH
OHO
1 2
34
5
HOOH
OHO
1 2
34
5
Arabinoxylan Structure
OO
OH
HOOO
O
OH
HOOO
O
O
OOO
O
OH
HOO123
HOOH
OHO
1 2
34
5
HOOH
OHO
1 2
34
5
Branching is an ongoing part of a process of AX remodeling
during grain filling.
Toole et al. Planta (2007) 225:1393-
1403.
Branching is an ongoing part of a process of AX remodelingduring grain filling.
Toole et al. Planta (2007) 225:1393-
1403.
Arabinoxylan Structure
OO
OH
HOOO
O
OH
HOOO
O
O
HOOO
O
OH
HOO
OOH
OHO
1 2
34
5
123
O
H3
CO
OH
Arabinoxylan Structure
O OOH
HOO O OOH
HOO O OO
HOO O OOH
HOO
OOHOH
O 1 234
5
123
O
H3
COOH
O OOHHOO
O OOH
HOO O OO
HOO O OOH
HOO
OOHOH
O 1 234
5
123
O
H3CO OH
Arabinoxylan Structure
O OOH
HOO O OOH
HOO O OO
HOO O OOH
HOO
OOHOH
O 1 234
5
123
O
H3
CO
O
O OOH
HOOO O
OHHOO
O
OO
HOO O OOH
HOO
OOHOH
O 1 234
5
123
O
H3CO
YAA
Arabinogalactan Peptides
EV
SAA TAA
QQAA
AAD
Hydroxyproline-glycosidic linkages
Peptide backbone derived from GSP
High ratio of Ara:Gal = 0.72
Plasticizers? Film formers.
MW ~ 22,700
Peptide backbone
Galactan sidechains
Analytical MethodMonosaccharide Analysis
Water SRC Supernatent1:1 with 4 N TFA; 105ºC 1 hrReduce sugars to alditols with NaBH4
Derivatize to alditol acetates – acetic anhydride & N-methyl imidizoleGas chromatography
Minutes
5.0 5.5 6.0 6.5 7.0 7.5 8.0 8.5 9.0 9.5 10.0 10.5 11.0
Vol
t
0.000
0.025
0.050
0.075
0.100
0.125
0.150
0.175
0.200
0.225
0.250
0.275
Vol
t
0.000
0.025
0.050
0.075
0.100
0.125
0.150
0.175
0.200
0.225
0.250
0.275
Ara
bino
se
Xyl
ose
Allo
se
Man
nose
Gal
acto
se
Glu
cose
Detector 1WEAxBran138
Name
Ara Xyl I.S. Man Gal Glu
Effect of Water-Extractable NSPs on White Flour Wire-Cut Cookies
Y = -0.399x + 10.2 R2
= 0.88
Guttieri et al. 2008. J. Agric Food Chem. 10929-10932
OVA-QEC Flours (2006 & 2007)Cultivar WE-AX
(mg/g DWB)
AG
(mg/g DWB)
A:X Wire-Cut Spread Factor x 10
Coker 9553 4.2 ±
0.4 2.4 ±
0.2 0.59 ±
0.02 6.6 ±
0.3
USG 3209 7.1 ±
0.4 2.0 ±
0.2 0.52 ±
0.02 6.8 ±
0.3
Magnolia 5.0 ±0.6 2.3 ±
0.3 0.52 ±
0.03 7.1 ±
0.3
AGS 2000 4.3 ±
0.4 1.9 ±
0.2 0.57 ±
0.02 7.2 ±
0.3
Hopewell 4.2 ±
0.4 2.1 ±
0.2 0.57 ±
0.02 7.5 ±
0.3
Neuse 3.4 ±
0.4 2.0 ±
0.2 0.68 ±
0.02 7.6 ±
0.3
Using the Whole Grain100% of grain AX in dough
or batterMost challenging WE-AX in
flour adhering to branContains aleurone –
last
living tissuesOpportunity for progress
Using the Whole Grain
32 Samples Quad Advanced Bran16 genotypes@ 2 locations
Theoretical average 24% flour.
Range 15.2 –
31.8% flour
Quadro CoMill Grinding
Whole Grain Wire-Cut Cookies (2 Env)
Quad Advanced Bran Water-Ex Xylose
Quad Advanced Bran Water-Ex Xylose
Quad Advanced Bran Water-Ex Galactose
Quad Advanced Bran Water-Ex Galactose
Quad Advanced Bran Water-Ex Ara:Xyl
Quad Advanced Bran Water-Ex Ara:Xyl
Whole Grain Cookie Dia
= ƒ(Ara:Xyl, Gal)
Dia=13.94+(3.06*A:X)-(0.34*Gal); R2
= 0.59
SummaryNSP content and composition both importantData suggest significant role for arabinogalactan peptidesHighly substituted AX appears to be desirable for cookie diameter, low viscosity applicationsUseful variation is available for selectionUnfortunately, genes regulating these pathways totally unknown
AcknowledgementsAmy BugajBrian Sugerman, Larry Harold, Duc HuaKraft Foods, U.S. Wheat Associates, Wheat Quality CouncilUSDA-ARS SWQL
