Structural characterization, quantification and prebiotic potential of wheat grain fructans.

Wheat-based products are responsible for a large portion of our daily fructan intake. In contrast to inulin-type fructans that are widely studied and recognized as prebiotics, not much is known about the properties of wheat grain fructans. Against this background, in this project, wheat grain fructans are studied in detail. Their fine-structure as well as the variability of fructan levels in wheat will be determined. After purification, their physiological effects are investigated in in vitro as well as in vivo studies. Also, effects of bread making on fructan levels and structure are studied. Results obtained in this study could provide a scientific base to investigate the effects of wheat grain fructans in our daily diet on human health and will broaden our knowledge on the potential benefits of fructans in general.

Keywords:Wheat, Prebiotics, Fructans

Disciplines:Food sciences and (bio)technology