Biomedical Engineering Reference
In-Depth Information
minerals in the human diet. The major portion of the minerals (>90%) is located in
the outer layers of the grains, namely in the bran, the aleurone layer, and the germ.
Consequently, products made from whole grains should increasingly be introduced
into human nutrition to benefit from the mineral content of cereals.
2.5.2
Vitamins
Cereals contain vitamins in concentrations ranging from below 1 to ca. 50 mg/kg,
depending on the compound (Table
2.2
). Thus, cereals are a good source of vita-
mins from the B-group, and, in industrial countries, they cover about 50-60% of
the daily requirement of B-vitamins. The most important fat-soluble vitamins are
the tocopherols, which are present in concentrations exceeding 20 mg/kg. Like the
minerals, vitamins are concentrated in the outer layers of the grains, in particular
in the aleurone layer as well as in the germ. Therefore, milling of cereals into white
flour will remove most of the vitamins. Consequently, the use of whole-grain prod-
ucts or products enriched in vitamin-containing tissues will be of nutritional benefit
for the consumer.
Abbreviations
AX
Arabinoxylans
DSC
Differential scanning calorimetry
GMP
Glutenin macropolymer
GS
Glutenin subunits
HMW
High-molecular-weight
HPLC
High-performance liquid chromatography
LMW
Low-molecular-weight
m/a
Monomeric/aggregated
MMW
Medium-molecular-weight
MW
Molecular weight
MWD
Molecular weight distribution
NSP
Nonstarch polysaccharides
PAGE
Polyacrylamide gel electrophoresis
SDS
Sodium dodecyl sulfate
TG
Transglutaminase
WEAX
Water-extractable arabinoxylans
WUAX
Water-unextractable arabinoxylans
