The HPSEC-RI elution profiles of ethanol precipitated WE-AX isolated from flours and breads are shown in Fig. 3. The high molecular weight (HMW)
polysaccharides present in the endosperm flours of population rye cultivars (Amilo, Diament and Kier) eluted as the single, sharp and symmetric populations in the high molar mass range of the column (11–14 ml). click here Amongst endosperm flour AX of hybrid rye cultivars, only polymers isolated from Koko cultivar had a similar distribution pattern to those of population ryes, with slightly broader distribution. The remaining profiles of AX from endosperm flour of hybrid cultivars (Stach and Konto) and from wholemeals of population cultivars, apart from the HMW populations also contained the low molecular weight (LMW) polymers, eluting at 14.5–17.5 ml. The high-symmetry peaks of endosperm flour AX (Amilo, Diament, Kier and Koko) were ascribed to their highest weight-average molecular weights (Mw) and intrinsic viscosity ([η]) ( Table 2). While, the higher proportion of LMW populations
was related to lower values of these parameters. The corresponding profiles of bread AX, in general, were slightly shifted towards lower MW range of the column as well as they showed relatively higher proportion of LMW populations, in comparison with those of starting flours and wholemeals ( Fig. 3). The LMW fractions, however, were hardly discernible in the AX profiles from endosperm breads made from population rye buy Ku-0059436 cultivars Amilo,
Diament and Kier. There were the substantial differences in the parameters of macromolecular characteristics of WE-AX between both types of starting flours as well as both types of rye cultivars (Table 2). Generally, the WE-AX of endosperm flours made from population cultivars had the highest Mw, [η] and radius of gyration (Rg) and the lowest polydispersity index (Mw/Mn) (on average, 14 × 105 g mol−1, 1270 ml g−1, 45 nm and 1.25, respectively). The AX present in the endosperm flours of hybrid rye cultivars had much lower Mw, [η] and Rg and the higher Mw/Mn (9.5 × 105 g mol−1, 971 ml g−1, 37 nm and 2.07, respectively). The intermediate values of these parameters were found for AX of wholemeals form population cultivars (11 × 105 g mol−1, 947 ml g−1, 38 nm and 1.60, respectively). For AX of rye endosperm Chlormezanone flour the Mw of about 11 × 105 g mol−1 has been previously reported ( Rakha, Åman, & Andersson, 2010). Those reported for AX of rye wholemeal had the lower and the higher Mw (4.9 × 105 g mol−1 and 20 × 105 g mol−1) ( Andersson et al., 2009 and Ragaee et al., 2001) than the values found in this study. The [η] and Rg values of high- and low-viscosity rye lines ranged from 1020 to 430 ml g−1 and from 55 to 29 nm, respectively ( Ragaee et al., 2001). Excluding Mw/Mn values, a considerable reduction in those of the remaining parameters of AX macromolecular characteristics were observed during breadmaking.