INFLUENCE OF TEMPERATURE ON THE EXTRACTIBILITY OF POLYSACCHARIDES IN WHEAT
Rodica Căpriţă, A. Căpriţă, Iuliana Creţescu, C. Julean
Wheat increases the viscosity of contents in the intestine of birds, and consequently decrease the nutrient utilization. The nutritional value of wheat is not related to the amount of insoluble arabinoxylans, but it is correlated with the content of soluble arabinoxylans. Therefore, the viscosity value of the wheat water extract is more important in estimating nutrient composition than the composition of the cell walls. Our experiments had in view the effect of temperature on the soluble fraction of non-starch polysaccharides (NSPs). The heating of the samples at 60°C and 80°C, before extraction, resulted in the decrease of the soluble NSPs, as evidenced by the dynamic viscosity variation. Heating the wheat samples for 15 minutes at 80°C deactivates the endogenous hydrolytic enzymes.
Key words: non-starch polysaccharides, dynamic viscosity, wheat