Fadel, A orcid.org/0000-0001-6042-8939, Ashworth, J, Plunkett, A et al. (3 more authors) (2018) Improving the extractability of arabinoxylans and the molecular weight of wheat endosperm using extrusion processing. Journal of Cereal Science, 84. pp. 55-61. ISSN 0733-5210
Abstract
Cereal derived arabinoxylans (AXs) are non-starch polysaccharides that have immunomodulatory activities. These activities are thought to be related to the low molecular weight fractions of AXs. Wheat and wheat by-products are rich in AXs, however, the water extractable fraction of AXs in wheat products is low. Water extraction of AXs can be improved by extrusion processing, which increases the extractability of the water soluble fraction. The aim of this study was to determine the extractability and molecular weight of the water soluble fraction of AXs from wheat endosperm after extrusion at screw speeds of 80 and 160 rpm. Extrusion processing significantly (P < 0.05) increased the water extractability of AXs in a screw-speed dependent manner (13.07 ± 0.12% at 80 rpm and 15.45 ± 0.16% at 160 rpm compared to8.95 ± 0.10% in the non-extruded control) due to a significant increase (P < 0.05) in low molecular weight fractions of AXs in extruded samples.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2018 Elsevier Ltd. This is an author produced version of a paper published in the Journal of Cereal Science. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Non-starch polysaccharides; Arabinoxylans; Extrusion processing; Size-exclusion chromatography |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Chemistry and Biochemistry (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 17 Sep 2018 10:45 |
Last Modified: | 14 Sep 2019 00:38 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.jcs.2018.09.009 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:135707 |