Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 64755
Title Fermentation characteristics of polysaccharide fractions extracted from the cell walls of soya bean cotyledons
Author(s) Laar, H. van; Tamminga, S.; Williams, B.A.; Verstegen, M.W.A.; Schols, H.A.
Source Journal of the Science of Food and Agriculture 80 (2000). - ISSN 0022-5142 - p. 1477 - 1485.
DOI http://dx.doi.org/10.1002/1097-0010(200008)80:10<1477::AID-JSFA662>3.0.CO;2-J
Department(s) Animal Nutrition
Food Chemistry Group
WIAS
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2000
Abstract Full-fat soya beans were separated into hulls and cotyledons. After separation the cell wall fraction was extracted from the cotyledons. These purified cell walls were sequentially extracted with 0.05 M cyclohexane-trans-1,2-diamine-N,N,N ,N -tetraacetate (CDTA) 0.05 M NH4 oxalate (extract 1), 0.05 M NaOH (extract 2), 1 M KOH (extract 3) and 4 M KOH (extract 4) to fractionate the cell wall into its polysaccharide fractions. The extraction procedure was designed to first extract the pectic fraction (extracts 1 and 2), after which more hemicellulose was extracted in subsequent steps (extracts 3 and 4). In addition to the polysaccharides solubilised during extraction, the residues after each extraction step were collected. Extracts and residues were analysed for their fermentation characteristics using an in vitro gas production procedure. Fermentability of the sequential extracts increased for each subsequent extraction step, as witnessed by an increasing rate of fermentation (from 2.2 to 10.0␑-1) and decreasing half-time of gas production (from 56.0 to 18.7 h). Fermentability of the residues increased after pectins had been removed in the first two extraction steps, as witnessed by a shorter half-time of gas production (from 47.0 to 29.7 h). Fermentability was similar for residues 2 and 3, but decreased again for residue 4, which was deemed to consist mainly of cellulose. The different cell wall sugars were degraded at different rates, with a rapid rate of degradation for galactose and arabinose, an intermediate rate for xylose and uronic acids and a slow rate for glucose. The sugar degradation rates for extract 1 had a similar ranking. These results are discussed in light of the concept that pectins determine the pore size of the cell wall matrix (Carpita NC and Gibeant DM, Planta J3: 1-30 (1993) and the model of the cell wall architecture of legumes of Hatfield (Hatfield RD, in Forage Cell Wall Structure and Digestibility, Ed by Jung HG, Buxton DR, Hatfield RD and Ralph J. American Society of Agronomy/Crop Science Society of America/Soil Science Society of America, Madison, WI, pp 285-313 (1993)).
Comments
There are no comments yet. You can post the first one!
Post a comment
 
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.