Pilot-scale isolation of glucuronoarabinoxylans from wheat bran

Hollmann, Jürgen; Lindhauer, Meinolf Georg

doi:10.1016/j.carbpol.2004.09.015

Cited by 82 publications

(54 citation statements)

References 17 publications

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“…Several methods have been developed, investigated and reported for the extraction and purification of AXs [144]. These include water extraction [22,115,153] enzyme hydrolysis [115,161], acid and alkaline extraction [6,147,148,153] and mechanically assisted treatment in the form of extrusion [30,158].…”

Section: Extraction Of Axsmentioning

confidence: 99%

“…However, it has been indicated that although these techniques are environmentally friendly, they degrade the hemicellulose structure, which may damage the structure of the AX, which in turn may affect its functionality [168]. As a significant amount of AXs remain after water extraction, some researchers have dismissed water extraction methods in preference to enzyme and alkali treatments [153].…”

Section: Water Extractionmentioning

confidence: 99%

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Health-related effects and improving extractability of cereal arabinoxylans

Fadel

Mahmoud

Ashworth

et al. 2018

International Journal of Biological Macromolecules

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Arabinoxylans (AXs) are major dietary fibers. They are composed of backbone chains of β-(1-4)-linked xylose residues to which α-l-arabinose are linked in the second and/or third carbon positions. Recently, AXs have attracted a great deal of attention because of their biological activities such as their immunomodulatory potential. Extraction of AXs has some difficulties; therefore, various methods have been used to increase the extractability of AXs with varying degrees of success, such as alkaline, enzymatic, mechanical extraction. However, some of these treatments have been reported to be either expensive, such as enzymatic treatments, or produce hazardous wastes and are non-environmentally friendly, such as alkaline treatments. On the other hand, mechanical assisted extraction, especially extrusion cooking, is an innovative pre-treatment that has been used to increase the solubility of AXs. The aim of the current review article is to point out the health-related effects and to discuss the current research on the extraction methods of AXs.

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Section: Extraction Of Axsmentioning

confidence: 99%

Section: Water Extractionmentioning

confidence: 99%

Health-related effects and improving extractability of cereal arabinoxylans

Fadel

Mahmoud

Ashworth

et al. 2018

International Journal of Biological Macromolecules

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“…Arabinoxylan can be prepared by hot water and alkaline solutions, such as NaOH, KOH, saturated Ba(OH) 2 and Ca(OH) 2 [9,10]. Arabinoxylans prepared with hot water have higher Ara/Xyl ratios and lower molecular weights compared with arabinoxylans prepared in alkaline solutions [11].…”

Section: Introductionmentioning

confidence: 99%

Molecular Characterization of Arabinoxylans from Hull-Less Barley Milling Fractions

Zheng

Wang

2011

Molecules

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Arabinoxylans were prepared from different hull-less barley milling fractions (bran, shorts and flour). The yields of hull-less bran arabinoxylan (HBB-AX), shorts arabinoxylan (HBS-AX) and flour arabinoxylan (HBF-AX) were 8.42%, 4.08% and 2.13% respectively. Sugar composition analysis showed that arabinose and xylose were the main sugars. HBF-AX had the highest Ara/Xyl ratio, followed by HBS-AX and HBB-AX. Size exclusion chromatography analysis (HPSEC) showed that HBF-AX had the highest molecular weight, followed by HBS-AX and HBB-AX, which had the lowest molecular weight. Aqueous solutions of HBB-AX, HBS-AX and HBF-AX had higher molecular weight(Mw) than in 0.5 mol/L NaOH and 1.0 mol/L NaOH. Dynamic light scattering analysis (DLS) showed that HBB-AX, HBS-AX and HBF-AX had existed in two states in distilled water, 0.5 mol/LNaOH, 1.0 mol/L NaOH, and DMSO/H2O (90/10), an unaggregated state and an aggregated state, with the latter predominating.

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“…4A and B), i.e. bran and straw, with high contents of proteins(ElMekawy et al, 2013b;Prakash, 1996), fibers and glucuronoarabinoxylans(Hollmann & Lindhauer, 2005;Sun & Tomkinson, 2002). Potato is the main root and tuber crop worldwide, while cassava is very common in South Asia and America(FAOSTAT, 2009).…”

mentioning

confidence: 97%