Skip to main content
Chemical and Biological Technologies in Agriculture

Table 3 Influence of process parameters on extraction yield, bound ferulic acid and gluten content of AX-isolates

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

Extraction conditions

Ferulic acid(mg/100 g), n = 3

Gluten content (mg/kg), n = 4

Yield1

Effect of temperature

 30 °C–0.17 M

117.26 ± 2.06c

216.20 ± 29.01b

1.18

 50 °C–0.17 M

38.20 ± 4.30b

216.78 ± 0.77b

3.13

 70 °C–0.17 M

15.23 ± 5.72a

81.30 ± 9.42a

3.3

 p value1

0.0003

0.0049

 

Effect of pH2

 30 °C–0.25 M

N.D.

197.88 ± 1.25

1.7

 p value3

 

0.0733

 
  1. Mean value of duplicate or triplicate determinations ± standard deviation
  2. Approximation of yield is expressed as g AX from 100 g rye bran
  3. N.D. Not determined
  4. 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)
  5. 20.17 M NaOH corresponds to a pH of 11.83 while 0.25 M NaOH corresponds to a pH of 12.80
  6. 3Comparison of isolates extracted at 0.17 and 0.25 M at a fixed temperature (30 °C)
Back to article page