Martínez-Encinas Efrén G, Carvajal-Millán Elizabeth, Calderón de la Barca Ana M, Rascón-Chu Agustín, Martínez-Porchas Marcel, Márquez-Escalante Jorge A, Islas-Rubio Alma R
Coordinación de Tecnología de Alimentos de Origen Vegetal, Mexico.
Coordinación de Nutrición, 42575Centro de Investigación en Alimentación y Desarrollo A.C., Mexico.
Food Sci Technol Int. 2023 Jan;29(1):40-49. doi: 10.1177/10820132211060609. Epub 2021 Nov 24.
The processes to obtain value-added products from brewers' spent grain, a contaminant industrial waste, require alkaline non-ecofriendly pre-treatments. The arabinoxylans from brewers' spent grain were extracted by nixtamalization evaluating the extraction procedure, antioxidant capacity and molecular characteristics. The best arabinoxylans yields were those extracted with CaO at 100 °C and 25 °C (6.43% and 3.37%, respectively). The antioxidant capacity by 2,2-diphenyl-1-picrylhydrazyl assay of the arabinoxylans after thermal treatment and additional arabinoxylans after thermal treatment proteolysis were 434 and 118 mg TE/g, while by 2,20'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt assay the value was similar (380 μmol TE/g). The intrinsic viscosities and viscosimetric molecular weights were 69 mL/g and 13 kDa for arabinoxylans after thermal treatment, and 15 mL/g and 1.6 kDa for arabinoxylans after thermal treatment proteolysis, respectively. The protein and lignin contents were 3.1% and 6.4% for arabinoxylans after thermal treatment and, 0.9% and 4.6% for arabinoxylans after thermal treatment proteolysis, while their arabinose: xylose ratios were 0.39 and 0.36, with ferulic acid contents of 0.63 and 0.14 mg/g, respectively. Both products of arabinoxylans were molecularly identical by Fourier transform infra-red. Although the purity of the extracted arabinoxylans was improved with proteolysis, their intrinsic viscosity and viscosimetric molecular weight were affected. The extraction of arabinoxylans from brewers' spent grain by CaO nixtamalization alone or after additional proteolysis was successful to obtain purity and good antioxidant capacity.
从啤酒糟（一种污染性工业废料）中获取增值产品的过程需要进行碱性的、不环保的预处理。通过碱煮法提取啤酒糟中的阿拉伯木聚糖，对提取工艺、抗氧化能力和分子特性进行了评估。最佳阿拉伯木聚糖产量是在100°C和25°C下用CaO提取的产量（分别为6.43%和3.37%）。热处理后的阿拉伯木聚糖以及热处理蛋白水解后的额外阿拉伯木聚糖通过2,2-二苯基-1-苦基肼法测定的抗氧化能力分别为434和118 mg TE/g，而通过2,2'-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵盐法测定的值相似（380 μmol TE/g）。热处理后的阿拉伯木聚糖的特性粘度和粘均分子量分别为69 mL/g和13 kDa，热处理蛋白水解后的阿拉伯木聚糖的特性粘度和粘均分子量分别为15 mL/g和1.6 kDa。热处理后的阿拉伯木聚糖的蛋白质和木质素含量分别为3.1%和6.4%，热处理蛋白水解后的阿拉伯木聚糖的蛋白质和木质素含量分别为0.9%和4.6%，而它们的阿拉伯糖:木糖比例分别为0.39和0.36，阿魏酸含量分别为0.63和0.14 mg/g。通过傅里叶变换红外光谱法，两种阿拉伯木聚糖产品在分子层面上是相同的。虽然蛋白水解提高了提取的阿拉伯木聚糖的纯度，但其特性粘度和粘均分子量受到了影响。单独通过CaO碱煮法或在额外进行蛋白水解后从啤酒糟中提取阿拉伯木聚糖成功获得了纯度和良好的抗氧化能力。
