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- Title
Hydrolysis Temperature Affects the Phloroglucinol Assay for Arabinoxylan Quantification in Wheat Flour.
- Authors
Laidlaw, Hunter K. C.; Kooij‐Liu, Peggy; Jobling, Stephen A.
- Abstract
Phloroglucinol has a long history of use for the determination of pentose monomer content. Its application to cereal chemistry has been developed over several decades; however, no studies on the potential influence of hydrolysis temperature have yet been reported. We demonstrate the effect of hydrolysis temperature on the phloroglucinol assay for the measurement of pentosans in both refined and wholemeal wheat flours. In refined flour, monosaccharide degradation and interfering reactions from starch appear to effectively reduce the absorbance difference used to determine pentosan content. The presence of glucose in the reaction is also shown to provide stability to the reaction products. The potential impact of these factors on the determination of pentosan content needs to be considered when interpreting the results obtained using phloroglucinol‐based methods.
- Subjects
TEMPERATURE effect; HYDROLYSIS; PHLOROGLUCINOL; ARABINOXYLANS; FLOUR; LIGHT absorbance
- Publication
Cereal Chemistry, 2015, Vol 92, Issue 1, p54
- ISSN
0009-0352
- Publication type
Article
- DOI
10.1094/CCHEM-10-13-0209-N