Wheat carbohydrate

Changes in wheat carbohydrate chemistry due to chemical enzymatic degradation were measured on a macro scale by internal reflection (attenuated total reflection ATR) FT-IR spectroscopy from a spot size of 250 X 250 gm [51]. In this study, the absorption bands of sucrose, fructose, glucose, arabinose and galactose were identified, and spectra included for mahogany, huckleberry and oak, as well as for cellulose and cellophane. Both, principal component analysis (PCA) and plotting of PCI versus PC2 enabled distinctions to be made between filter paper, cello-... 

Nicotinic acid is found in plants associated with both peptides and polysaccharides. For example in wheat bran, two forms are described a peptide with a molecular weight of approximately 12,000 and a carbohydrate complex that is called niacytin. Polysaccharides isolated from wheat bran have been found to contain 1.05% nicotinic acid in bound form. Hydrolysis yielded a fragment identified as P-3-O-nicotinoyl-D-glucose (25). 

KOIKE D, YAMADERA K, DiMAGNO E p (1995) Effect of a wheat amylase inhibitor on canine carbohydrate digestion, gastrointestinal function, and pancreatic growth. Gastroenterology. 108 1221-9. 

When compared to whole meal rye flour (280 kcal/1160 kJ) and to wheat flour (320 kcal/1320 kJ), phloem powder (140 kcal/580 kJ) contains approximately 50% less energy. As is typical for all flours, phloem powder also contains a low amount of fat (total amount 2.3 g/100 g). The protein content of phloem is only 2.5 g (per 100 g), whereas the respective amount in whole meal rye flour is 8.8 g and in wheat flour 12.1 g. The content of carbohydrates in phloem ( 30 g/100 g) is about 50% less than in rye (55 g) and wheat flours (59 g). The relatively low energy, protein and carbohydrate content of phloem when compared with commonly used flours, is related to its high content of different fiber. Detailed nutritional data for phloem and phloem breads used in our trial are presented in Table 14.1. 

The oldest way to produce caramel is by heating sucrose in an open pan, a process named caramelization. Food applications require improvement in caramel properties such as tinctorial power, stability, and compatibility with food. Caramels are produced in industry by controlled heating of a rich carbohydrate source in the presence of certain reactants. Carbohydrate sources must be rich in glucose because caramelization occurs only through the monosaccharide. Several carbohydrate sources can be used glucose, sucrose, com, wheat, and tapioca hydrolysates. The carbohydrate is added to a reaction vessel at 50°C and then heated to temperatures higher than 100°C. Different reactants such as acids, alkalis, salts, ammonium salts, and sulfites can be added, depending on the type of caramel to be obtained (Table 5.2.2). 

Monascus pigments have been used in Asian countries for centuries as food colorants and spices and in traditional medicine. These pigments are produced by the fungi of Monascus genus cultivated on carbohydrate-rich substrates such as rice, wheat, com, potatoes, and soybeans. Three species of Monascus identified are pilosus. 

Dried Gluten. This material is sold as vital wheat gluten, it is produced by a scaled up version of the process for producing wet gluten for flour testing. A flour and water dough is made and then washed to remove the starch, the soluble proteins and the pentosan-based gum fraction. This latter fraction is an example of a non-starch carbohydrate. 

Starch is one of the most abimdant plant polysaccharides and is a major source of carbohydrates and energy in the human diet (Zobel and Stephen, 1995). Starch is the most widely used hydrocolloid in the food industry (Wanous, 2004), and is also a widely used industrial substrate polymer. Total annual world production of starch is approximately 60 million MT and it is predicted to increase by additional approximately 10 million MT by 2010 (FAO, 2006b LMC International, 2002 S. K. Patil and Associates, 2007). Com/maize Zea mays L.), cassava (also known as tapioca—Manihot escu-lenta Crantn.), sweet potato Ipomoea batatas L.), wheat Triticum aestivum L.), and potato Solanum tuberosum L.) are the major sources of starch, while rice Oryza sativa L.), barley Hordeum vulgare L.), sago Cycas spp.), arrowroot Tacca leontopetaloides (L.) Kimtze), buckwheat Fagopyrum esculentum Moench), etc. contribute in lesser amounts to total global production. 

Fiebrig, L, Varum, K.M., Elarding, S.E., Davis, S.S., and Stokke, B.T. Colloidal gold and colloidal gold labelled wheat germ agglutinin as molecular probes for identification in mucin/ chitosan complexes, Carbohydr. Polym., 33 91-99 (1997). 

Carbohydrates may also bring to mind one of the most widely consumed compounds in the world sucrose, simple table sugar. Personally, I add it to my morning breakfast cereal, usually either raisin bran or shredded wheat, along with fresh fruit. Of course, you can buy the sugar built-in, usually in quite high amounts, in any number of sweetened breakfast cereals. These seem to be particularly directed... 

The seeds of some plants (wheat, oats, rye, acorns, hazelnuts) store mainly carbohydrate. 

Wheat grain, legumes Colon cancer Contains digestion-resistant starch and other non-digestible carbohydrates which increase fermentation in colon and hence production of volatile fatty acids... 

Rhinehart BL, Robinson KM, Payne AJ, Wheately ME, Fisher JL, Liu PS, Cheng W. (1987), Castanospermine blocks the hyperglycemic response to carbohydrates in vivo A result of intestinal disaccharidase inhibition. Life Sci 41 2325-2331. 

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