The influence of ultrasonic modification on arabinoxylans properties obtained from wheat bran

被引：26

作者：

Li, Li ^{[1
]}

Ma, Sen ^{[1
]}

Fan, Ling ^{[1
]}

Zhang, Chi ^{[1
]}

Pu, Xiaoqing ^{[1
]}

Zheng, Xueling ^{[1
]}

Wang, Xiaoxi ^{[1
]}

机构：

[1] Henan Univ Technol, Coll Grain & Food Sci, Zhengzhou 450001, Henan, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2016年 / 51卷 / 11期

关键词：

Arabinoxylans; modified arabinoxylans; ultrasound; wheat bran; ANTIOXIDANT ACTIVITY; FT-IR; POLYSACCHARIDES; DEGRADATION; EXTRACTION; COMPONENTS; VARIETIES; ARABINOSE; FLOUR;

D O I：

10.1111/ijfs.13239

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This work is concerned with modification of wheat bran arabinoxylans by ultrasound irradiation. The average molecular weights of arabinoxylans ranging from 580000 to 800000kDa were yielded by regulating ultrasonic powder (120-480W) and treat time (15-45min). The phenolic compounds increased after ultrasound treatment, and arabinose-to-xylose ratios ranged between 0.55 and 0.67. FTIR spectroscopy revealed that the major chemical composition of arabinoxylans was unchanged. The maximum storage modulus <mml:msubsup>Gmax</mml:msubsup> decreased with the extension of ultrasonic treatment time. The antioxidant capacity test showed that the EC50 values decreased and the values from the ferric reducing antioxidant power decreased after ultrasound treatment. The results suggested that ultrasound is an effective method for the modification of arabinoxylans.

引用

页码：2338 / 2344

页数：7

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