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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)