Properties of Arabinoxylans from Wheat Bran, Shorts and Flour

被引：2
|
作者：
Zheng, Xueling [1 ,2 ]
Li, Limin [1 ]
Wang, Qi [2 ]
机构：
[1] Henan Univ Technol, Dept Grain Coll, Zhengzhou 450052, Henan, Peoples R China
[2] Food Res Ctr Guelph, Dept Agr & Agri Food Canada, Guelph N1G 5C9, ON, Canada
来源：
FUTURE MATERIALS ENGINEERING AND INDUSTRY APPLICATION | 2012年 / 365卷
关键词：
Arabinoxylan; wheat; preparation; molecular weight; FIBER;
D O I：
10.4028/www.scientific.net/AMR.365.342
中图分类号：
T [工业技术];
学科分类号：
08 ;
摘要：
Arabinoxylans were prepared from bran, shorts and flour, three wheat milling fractions. The yields of bran arabinoxylan(WBAX), shorts arabinoxylan(WSAX) and flour arabinoxylan(WFAX) were 8.99%, 7.28% and 1.12% respectively. Sugar composition analysis showed that WFAX contained less non-cellulosic sugars(75.56%) compared with WFAX and WSAX. WBAX had the lowest Ara/Xyl ratio compared with WSAX and WFAX. HPSEC analysis showed that WFAX had higher molecular weight compared with WBAX and WSAX, and WBAX had the lowest molecular weight. WBAX, WSAX and WFAX in water solution had higher molecular weight than in 0.5mol/L NaOH and 1.0mol/L NaOH. In 1.0 mol/L NaOH solution, arabinoxylans had the lowest molecular weight compared that in 0.5 mol/L NaOH and distilled water. From the recovery of WBAX, WSAX and WFAX in different solvents, it showed that 1.0N NaOH had good dissolved effect for arabinoxylans, and water heating treatment(80 degrees C 2hr, then stirring overnight at room temperature) had poor dissolved properties compared with 0.5 mol/L NaOH and 1.0 mol/L NaOH (25 degrees C,2hr)
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页码：342 / +
页数：3
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