Good day,

We are running a project where we are profiling oligosaccharides and monosaccharides from wheat flour samples.

Our aim is to extract oligosaccharides directly from wheat flour for subsequent analysis using HPAEC.

My questions are:

1. What is the best method for extraction of both starch-related and other oligosaccharides (fiber-related etc.) from wheat flour (preferably in one extraction step)?

2. As part of the project - it is also important to minimize the effects of endogenous enzymes on oligosaccharide composition in flour. The enzymes that are at work in the flour already are fine, but I don't want the extraction procedure to exacerbate enzymatic degradation - therefore I would prefer the enzymes to be denatured/deactivated prior or as part of the extraction procedure. Do you have any suggestions?

Thank you in advance.

Thank you!