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Chemical and Biological Technologies in Agriculture

Table 1 Chemical composition of AX isolates at different extraction conditions

From: Chemical and rheological characterization of arabinoxylan isolates from rye bran

Extraction conditions

Protein (g/100 g)

Starch (g/100 g)

β-Glucan (g/100 g)

IDF (g/100 g)

SDF (g/100 g)

Effect of temperature

 30 °C–0.17 M

19.70 ± 0.13

9.03 ± 0.52a

2.59 ± 0.03

1.41 ± 0.24

22.64 ± 0.34a

 50 °C–0.17 M

20.77 ± 0.68

15.65 ± 0.51c

2.54 ± 0.72

0.84 ± 0.11

26.13 ± 0.11b

 70 °C–0.17 M

22.26 ± 1.03

12.05 ± 0.15b

2.35 ± 0.18

1.19 ± 0.03

30.29 ± 0.01c

 p value1

0.0815

0.0014

0.8487

0.0749

0.0001

Effect of pH2

 30 °C–0.25 M

16.68 ± 0.24

14.69 ± 0.01

2.21 ± 0.06

0.75 ± 0.16

25.24 ± 2.40

 p value3

0.0041

0.0042

0.0136

0.0835

0.2691

  1. Mean value of triplicate determinations ± standard deviation
  2. IDF Insoluble dietary fiber; SDF Soluble dietary fiber
  3. 1Comparison of isolates extracted at 30, 50, and 70 °C at a fixed pH (0.17 M NaOH: values associated with different lower case letters at the same pH denote significant differences (p < 0.05)
  4. 20.17 M NaOH corresponds to a pH of 11.83, while 0.25 M NaOH corresponds to a pH of 12.80
  5. 3Comparison of isolates extracted at 0.17 and 0.25 M at a fixed temperature (30 °C)
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