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Optimization of Arabinoxylan Isolation from Rye Bran by Adapting Extraction Solvent and Use of Enzymes

Author:
Bender, Denisse, Nemeth, Renata, Wimmer, Michaela, Götschhofer, Sylvia, Biolchi, Matilde, Török, Kitti, Tömösközi, Sandor, D'Amico, Stefano, Schoenlechner, Regine
Source:
Journal of food science 2017 v.82 no.11 pp. 2562-2568
ISSN:
0022-1147
Subject:
arabinoxylan, calcium hydroxide, cell walls, ferulic acid, functional properties, isolation techniques, models, pH, rheological properties, rye bran, sodium carbonate, solubilization, solvents, xylanases
Abstract:
Physicochemical and functional properties of arabinoxylans (AXs) can be significantly influenced by their isolation method. Finding balanced process conditions that allow optimal extraction yields while preserving AXs functionality is a challenge. The aim of this study was to determine the effect of different chemical solvents with neutral and alkaline pH on the intrinsic properties and extraction yield of AXs isolated from rye bran. Additionally, the application of xylanases and other cell wall degrading enzymes (Pentopan Mono BG, Deltazym XL‐VR, Viscoflow BG) to solubilize bound AXs was investigated. Results show that the use of Ca(OH)₂ for isolation was superior to water and Na₂CO₃, as it selectively solubilized AXs and delivered isolates with a purity of up to 43.92% AX and a moderate ferulic acid (FA) content (209.35 ± 16.79 mg FA/100 g AX). Application of xylanases was further able to duplicate these achieved AX yields (7.50 to 9.85g AX/100 g bran). Additionally, isolates displayed highest ferulic acid contents (445.18 to 616.71 mg FA/100 g AX) and lowest impurities in comparison to chemical extracted AXs. Rheological characterization of the isolates showed a pronounced shear thinning behavior which fitted well to the power‐law model (R² > 0.989). Differences in pseudoplasticity of the isolates suggested that structural and chemical properties might have been responsible for this behavior.
Agid:
5856141