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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)