Flax (Linum usitatissimum) seed cake: a potential source of high molecular weight arabinoxylans?

@article{Warrand2005FlaxU,
  title={Flax (Linum usitatissimum) seed cake: a potential source of high molecular weight arabinoxylans?},
  author={Jerome Warrand and Philippe Michaud and Luc Picton and Guy W Muller and B. Courtois and R. Ralainirina and Josiane Courtois},
  journal={Journal of agricultural and food chemistry},
  year={2005},
  volume={53 5},
  pages={1449-52}
}
Water-soluble polysaccharides were extracted from flaxseed cake and analyzed. Two groups were separated by anion-exchange chromatography. The first one (nonretained) was the major fraction (83%) and possessed a high molecular weight (HMW) arabinoxylan (56%) with an Ara/Xyl ratio of 0.32 and an M(w) of 846 000. This polymer was accompanied by a smaller galactoglucan (44%), with an M(w) of 6.5 x 10(4). The latter group (17%), retained by the gel, was further described as a HMW pectin… CONTINUE READING