Two-stage hydrothermal processing of wheat (triticum aestivum) bran for the production of feruloylated arabinoxylooligosaccharides

Devin J Rose, George E. Inglett

Research output: Contribution to journalArticle

31 Citations (Scopus)

Abstract

Two-stage hydrothermal processing was employed to obtain feruloylated arabinoxylooligosaccharides (AXOS) from wheat bran. First, wheat bran in water (10% w/w solids) was heated to 130 °C, releasing 36.3% of total solids, 70.3% of starch, and 6.06% of pentose sugars. Wheat bran was then heated to 170-220 °C. Heating to 200 and 210 °C released the most AXOS (70% of the insoluble arabinoxylan) and esterified ferulate (30% of the initial ferulic acid). Treatment of 200 °C retained a higher proportion of high molecular weight (>1,338) compounds than 210 °C and was the preferred treatment temperature because autohydrolysate liquors contained lower concentrations of many contaminants. Purification of this autohydrolysate liquor with ethyl acetate extraction, vacuum concentration, and ion exchange resulted in a product containing 32.0% AXOS and 4.77% esterified ferulate, accompanied by 36.0% other oligosaccharides and free sugars, with an antioxidant activity of 29.7 μmol Trolox equivalents/g dry matter.

Original languageEnglish (US)
Pages (from-to)6427-6432
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume58
Issue number10
DOIs
StatePublished - May 26 2010

Fingerprint

Dietary Fiber
bran
wheat bran
Triticum
ferulic acid
Triticum aestivum
Sugars
wheat
Processing
sugars
Pentoses
arabinoxylan
pentoses
Ion Exchange
ion exchange
total solids
Vacuum
Oligosaccharides
oligosaccharides
Starch

Keywords

  • Antioxidant
  • Autohydrolysis
  • Ferulic acid
  • Microwave
  • Prebiotic
  • Xylooligosaccharides

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Cite this

Two-stage hydrothermal processing of wheat (triticum aestivum) bran for the production of feruloylated arabinoxylooligosaccharides. / Rose, Devin J; Inglett, George E.

In: Journal of Agricultural and Food Chemistry, Vol. 58, No. 10, 26.05.2010, p. 6427-6432.

Research output: Contribution to journalArticle

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