An ELISA based method for quantifying arabinoxylan in wheat flour

Amber L. Hoffstetter, Daniel P. Griffin, Linda K. Brown, Jamie K. Alan, Eric L. Olson

Research output: Research - peer-reviewArticle

Abstract

Arabinoxylans (AX) are a type of dietary fiber present in cereal grains. Recent studies have shown consuming water-extractable AX (WE-AX) can reduce blood glucose levels and prevent the growth of pathogenic bacteria in the human gut. WE-AX can affect dough quality by increasing baking absorption and reducing gluten formation. Historically, WE-AX has been quantified using the phloroglucinol assay, however, this method is labor intensive and not amendable to large sample sizes. Enzyme-linked immunosorbent assays (ELISAs) quantify molecules through specific antigen-antibody binding. The monoclonal antibody LM11 specifically binds to wheat WE-AX and can be used in an ELISA based quantification. In this study, an ELISA was developed to quantify WE-AX in whole grain flour. Flour WE-AX content was evaluated using ELISA and the phloroglucinol assay in five varieties and two milling methods using a Retsch osilating mill and a Thomas Wiley mill. Moderate correlations were found between assays and milling methods. The ELISA assay was found to reduce sample processing time by 16.5 min. Twenty soft winter wheat varieties were evaluated for WE-AX content using ELISA. The ELISA developed in this study was found to be a highly accurate method of quantifying WE-AX in large sample sizes.

LanguageEnglish (US)
Pages148-153
Number of pages6
JournalJournal of Cereal Science
Volume79
DOIs
StatePublished - Jan 1 2018

Profile

arabinoxylan
wheat flour
enzyme-linked immunosorbent assay
water
methodology
Flour
Triticum
Enzyme-Linked Immunosorbent Assay
Water
Immunosorbents
Assays
Enzymes
assays
sampling
Phloroglucinol
Sample Size
whole grain flour
baking
gluten
blood glucose

Keywords

  • Arabinoxylan
  • Dietary fiber
  • ELISA
  • Wheat

ASJC Scopus subject areas

  • Food Science
  • Biochemistry

Cite this

Hoffstetter, A. L., Griffin, D. P., Brown, L. K., Alan, J. K., & Olson, E. L. (2018). An ELISA based method for quantifying arabinoxylan in wheat flour. Journal of Cereal Science, 79, 148-153. DOI: 10.1016/j.jcs.2017.10.014

An ELISA based method for quantifying arabinoxylan in wheat flour. / Hoffstetter, Amber L.; Griffin, Daniel P.; Brown, Linda K.; Alan, Jamie K.; Olson, Eric L.

In: Journal of Cereal Science, Vol. 79, 01.01.2018, p. 148-153.

Research output: Research - peer-reviewArticle

Hoffstetter, AL, Griffin, DP, Brown, LK, Alan, JK & Olson, EL 2018, 'An ELISA based method for quantifying arabinoxylan in wheat flour' Journal of Cereal Science, vol 79, pp. 148-153. DOI: 10.1016/j.jcs.2017.10.014
Hoffstetter AL, Griffin DP, Brown LK, Alan JK, Olson EL. An ELISA based method for quantifying arabinoxylan in wheat flour. Journal of Cereal Science. 2018 Jan 1;79:148-153. Available from, DOI: 10.1016/j.jcs.2017.10.014
Hoffstetter, Amber L. ; Griffin, Daniel P. ; Brown, Linda K. ; Alan, Jamie K. ; Olson, Eric L./ An ELISA based method for quantifying arabinoxylan in wheat flour. In: Journal of Cereal Science. 2018 ; Vol. 79. pp. 148-153
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