Abstract
IT has already been shown that the water-soluble wheat flour pentosans can be separated by DEAE-cellulose chromatography into five fractions: a pure arabinoxylan and four glycoprotein fractions1. For the peculiar gelation of aqueous flour extracts by oxidizing agents2 the principal glycoprotein fraction (No. 2) could be responsible3,4. This fraction contains 80–90 per cent polysaccharide (components: xylose, arabinose and galactose) and 10–20 per cent proteins. The ultra-violet absorption spectra show in addition to the protein maximum a weak maximum at 320 mµ which disappears on oxidation3. It was suspected that polyphenolic compounds are responsible for this maximum.
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FAUSCH, H., KÜNDIG, W. & NEUKOM, H. Ferulic Acid as a Component of a Glycoprotein from Wheat Flour. Nature 199, 287 (1963). https://doi.org/10.1038/199287a0
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DOI: https://doi.org/10.1038/199287a0
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