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Research article2020Peer reviewed

Cascade extraction of proteins and feruloylated arabinoxylans from wheat bran

Yilmaz-Turan, Secil; Jimenez-Quero, Amparo; Moriana, Rosana; Arte, Elisa; Katina, Kati; Vilaplana, Francisco

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: 127491Publisher: ELSEVIER SCI LTD

    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