MONOSACCHARIDE SPECTRUM OF ARABINOXYLANE FRACTION OF GRAIN WINTER RYE DIFFERENT GENOTYPES
DOI:
https://doi.org/10.28983/asj.v0i12.439Keywords:
winter rye, monosaccharide, water extract, grain, meal, arabinoxylansAbstract
The analysis of the content and monosaccharide composition of the rye meal carbohydrate fraction of different varieties was carried out using high-performance anion-exchange chromatography method. The dominant component was glucose, in approximately equal proportions arabinose, xylose and galactose were detected. Our research has established partial degradation of arabinoxylans and starch at the beginning of water extraction at a temperature of 30оC that as a result of the work of exo-enzymes rye grain. Water extracts of meal contain from 52 to 74% carbohydrates in oligo - and polymeric form. Based on the content of xylose monosaccharide, rye Ogonek, Podarok and Marusenka are characterized as low pentosan, and Tatarskaya 1, Radon and Pamyati Kunakbaev as highly pentosan (9-11 and 14-16 mg of xylose/ 1 ml of extract, respectively).
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