Chemical and rheological characterization of arabinoxylan isolates from rye bran

Chemical and Biological Technologies in Agriculture

Table 2 Monosaccharide composition of AX isolates

Extraction conditions	Glucose (g/100 g)	Galactose (g/100 g)	Xylose (g/100 g)	Arabinose (g/100 g)	AX content¹ (g/100 g)	A/X ratio
Effect of temperature
30 °C– 0.17 M	20.45 ± 3.95^a	5.11 ± 1.45	18.17 ± 3.33	10.36 ± 2.55	28.52	0.57 ± 0.04
50 °C– 0.17 M	32.21 ± 0.10^b	4.37 ± 0.42	23.46 ± 0.06	12.52 ± 0.56	35.97	0.53 ± 0.02
70 °C– 0.17 M	23.79 ± 0.82^a	2.68 ± 0.25	22.56 ± 1.05	12.52 ± 0.67	35.07	0.55 ± 0.01
p value²	0.0314	0.1440	0.1449	0.3959	0.2200	0.5267
Effect of pH³
30 °C– 0.25 M	33.19 ± 1.28	3.94 ± 0.89	24.05 ± 0.10	13.54 ± 1.29	37.59	0.56 ± 0.04
p value⁴	0.0492	0.4350	0.1298	0.2565	0.1680	1.0000

Mean value of duplicate determinations ± standard deviation
¹AX was calculated as the sum of arabinose and xylose fractions
²Comparison 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)
³0.17 M NaOH corresponds to a pH of 11.83 while 0.25 M NaOH corresponds to a pH of 12.80
⁴Comparison of isolates extracted at 0.17 and 0.25 M at a fixed temperature (30 °C)