Fractionation and characterisation of arabinoxylans from brewers' spent grain and wheat bran
| Autor: | Ana I. Sancho, Antonella Saija, Craig B. Faulds, Giuseppina Mandalari, Rosario LoCurto, Keith W. Waldron, Giuseppe Bisignano |
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| Rok vydání: | 2005 |
| Předmět: |
Arabinose
Carbohydrate Diferulic acid Phenolic acids Fractionation Polysaccharide Biochemistry Ferulic acid chemistry.chemical_compound Barley Arabinoxylan Food science Cellulose chemistry.chemical_classification Brewers' spent grain Bran Cereal processing co-products food and beverages Phenolic acid chemistry Wheat Cell walls Food Science |
| Zdroj: | Journal of Cereal Science. 42:205-212 |
| ISSN: | 0733-5210 |
| DOI: | 10.1016/j.jcs.2005.03.001 |
| Popis: | Two agro-industrial co-products, brewers’ spent grain and wheat bran, were fractionated by sequentially extracting with alkali of increasing strength. Over 60% of the brewers’ grain biomass was solubilised by these treatments, compared with only 25% for wheat bran. The carbohydrate and phenolic composition of the solubilised fractions were determined, highlighting two compositionally different sets of fractions. In both co-products arabinoxylan was the main polysaccharide released. The degree of arabinose substitution of the extracted arabinoxylan diminished as the alkali strength increased. Insoluble residues contained both cellulose and non-cellulosic polysaccharides. In spent grain, the composition of the arabinoxylan in the residue was similar to that of the starting material. In wheat bran, the residual xylan was very highly substituted with arabinose. Both ferulic acid and three forms of diferulic acid (5,5 0 ,8 -O-4 0 and 8,5 0 ) were present in the solubilised material, even after treatment with 4 M KOH. Esterified acetate was also present on polymers solubilised with KOH at concentrations up to 1 M. The more soluble fractions of spent grain represented a heterogeneous aggregation of feruloylated arabinoxylans with a broad molecular mass range, but the fractions extracted with stronger base were separated into low molecular weight moieties, presumably due to cleavage of covalent cross-links. Potential food and non-food uses for the isolated fractions from the cereal co-products are discussed. q 2005 Elsevier Ltd. All rights reserved. |
| Databáze: | OpenAIRE |
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