Content of Nutrients and Lignans in Roller Milled Fractions of Rye

✍ Scribed by Nilsson, Mathias; Åman, Per; Härkönen, Helena; Hallmans, Göran; Knudsen, Knud Erik Bach; Mazur, Witold; Adlercreutz, Herman

• Publisher: John Wiley and Sons
• Year: 1997
• Tongue: English
• Weight: 353 KB
• Volume: 73
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199702)73:2<143::aid-jsfa698>3.0.co;2-h

✦ Synopsis

Rye grain was roller milled into six Ñour fractions (607 g kg~1), a short (341 g kg~1) and a bran (52 g kg~1) in a Bu hler laboratory mill. In the di †erent Ñours (F1ÈF6) a progressive increase in ash (4È13 g kg~1), crude protein (39È 87 g kg~1) and crude fat (5È17 g kg~1) concentration was found and a corresponding decrease in starch (853È699 g kg~1) concentration. Total dietary Ðbre (55È109 g kg~1) constituents and the lignans, matairesinol (0É05È0É22 mg kg~1) and secoisolariciresinol (0É21È0É38 mg kg~1), showed a di †erent distribution with a maximal concentration in F5. The short and bran had higher concentrations of ash, crude protein, crude fat, dietary Ðbre components and lignans but a lower concentration of starch than the Ñours. Compared to the short, the bran contained more of all constituents analysed except mixed-linked b-glucan and starch. A very high proportion of total dietary Ðbre components of the rye, such as arabinoxylan (72%), cellulose (76%) and Klason lignin (79%) as well as of matairesinol (87%) and secoisolariciresinol (73%), was found in the short and bran together.