Journal of agricultural and food chemistry

Identification of dehydro-ferulic acid-tyrosine in rye and wheat: evidence for a covalent cross-link between arabinoxylans and proteins

M Piber, P Koehler

Index: Piber, Michael; Koehler, Peter Journal of Agricultural and Food Chemistry, 2005 , vol. 53, # 13 p. 5276 - 5284

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Citation Number: 76

Abstract

To monitor chemical reactions between ferulate and proteins during breadmaking, 8-14C- (E)-ferulic acid-(d-galactopyranose-6'-yl) ester was synthesized as a radiotracer and added to wheat and rye flour prior to breadmaking. Breads were lyophilized, extracted by means of a modified Osborne fractionation, and the radioactivity of the fractions was determined by scintillation analysis. The major portion of the radioactivity remained in the water-soluble ...