Moriana, Rosana
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
- Royal Institute of Technology (KTH)
Abstract
A cascade process for the sequential recovery of proteins and feruloylated arabinoxylan from wheat bran is proposed, involving a protein isolation step, enzymatic destarching and subcritical water extraction. The protein isolation step combining lactic acid fermentation and cold alkaline extraction reduced the recalcitrance of wheat bran, thus improving the total yields of the subsequent subcritical water extraction. The time evolution of subcritical water extraction of feruloylated arabinoxylan was compared at two temperatures (160 degrees C and 180 degrees C). Longer residence times enhanced the purity of target feruloylated arabinoxylans, whereas higher temperatures resulted in faster extraction at the expense of significant molar mass reduction. The radical scavenging activity of the extracted feruloylated arabinoxylans was preserved after the initial protein isolation step. This study opens new possibilities for the cascade valorization of wheat bran into enriched protein and non-starch polysaccharide fractions, which show potential to be used as functional food ingredients.
Keywords
Wheat bran; Arabinoxylan (AX); Protein; Subcritical water extraction; Ferulic acid
Published in
Food Chemistry
2020, volume: 333, article number: 127491
Publisher: ELSEVIER SCI LTD
SLU Authors
UKÄ Subject classification
Food Science
Publication identifier
- DOI: https://doi.org/10.1016/j.foodchem.2020.127491
Permanent link to this page (URI)
https://res.slu.se/id/publ/107858