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Table 2 Monosaccharide composition of AX isolates

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

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 ± 3.95a 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 ± 0.10b 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 ± 0.82a 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
  1. Mean value of duplicate determinations ± standard deviation
  2. 1AX was calculated as the sum of arabinose and xylose fractions
  3. 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)
  4. 30.17 M NaOH corresponds to a pH of 11.83 while 0.25 M NaOH corresponds to a pH of 12.80
  5. 4Comparison of isolates extracted at 0.17 and 0.25 M at a fixed temperature (30 °C)