Division of Glycoscience, Department of Chemistry, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, Stockholm, Sweden.
Division of Polymeric Materials, Department of Fibre and Polymer Technology, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, Stockholm, Sweden; Department of Molecular Sciences, SLU-Swedish University of Agricultural Sciences, Almas Allé 5, Uppsala, Sweden.
Food Chem. 2020 Dec 15;333:127491. doi: 10.1016/j.foodchem.2020.127491. Epub 2020 Jul 6.
A cascade process for the sequential recovery of proteins and feruloylated arabinoxylan from wheat bran is proposed, involving a protein isolation step, enzymatic destarching and subcritical water extraction. The protein isolation step combining lactic acid fermentation and cold alkaline extraction reduced the recalcitrance of wheat bran, thus improving the total yields of the subsequent subcritical water extraction. The time evolution of subcritical water extraction of feruloylated arabinoxylan was compared at two temperatures (160 °C and 180 °C). Longer residence times enhanced the purity of target feruloylated arabinoxylans, whereas higher temperatures resulted in faster extraction at the expense of significant molar mass reduction. The radical scavenging activity of the extracted feruloylated arabinoxylans was preserved after the initial protein isolation step. This study opens new possibilities for the cascade valorization of wheat bran into enriched protein and non-starch polysaccharide fractions, which show potential to be used as functional food ingredients.
从麦麸中顺序回收蛋白质和阿魏酰阿拉伯木聚糖的级联工艺，涉及蛋白质分离步骤、酶解和亚临界水提取。蛋白质分离步骤结合乳酸发酵和冷碱提取降低了麦麸的抗降解性，从而提高了后续亚临界水提取的总收率。在两种温度（160°C 和 180°C）下比较了阿魏酰阿拉伯木聚糖的亚临界水提取的时间演变。较长的停留时间提高了目标阿魏酰阿拉伯木聚糖的纯度，而较高的温度则以显著的摩尔质量降低为代价导致更快的提取。在初始蛋白质分离步骤之后，提取的阿魏酰阿拉伯木聚糖的自由基清除活性得以保留。这项研究为麦麸级联增值为富含蛋白质和非淀粉多糖的部分开辟了新的可能性，这些部分有望用作功能性食品成分。
