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Comparison of Structural and Functional Characterizations of Arabinoxylans from Different Wheat Processing Varieties

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Abstract

Water-extracted arabinoxylans (WEAXs) of different varieties and structures have important effects on wheat end products. However, the functional performances of WEAXs, particularly relating to prebiotic potential, are not yet clear. The present study compared the structural features, physicochemical properties, and prebiotic potential of WEAXs from three wheat varieties, which were used as special wheat varieties to make steamed buns, bread flour, and noodles. The results showed that WEAX-1, WEAX-2, and WEAX-3, derived from Jinqiang wheat, American red hard spring wheat, and Australian white wheat, respectively, had different structural properties, gelation properties, and prebiotic potential. WEAX-3 had a low arabinose to xylose (A/X) ratio (0.49), high ferulic acid content (2300 μg/g), and excellent gelation capacity. WEAX-2 had a high A/X ratio (0.62), low ferulic acid content (1300 μg/g), and poor gelation capacity. When fermented with human feces, WEAX-3 significantly increased the numbers of bifidobacteria and lactobacilli and increased the production of short-chain fatty acids (SCFAs), while WEAX-2 had weaker effects on the number of beneficial bacteria and SCFAs production (P < 0.05). The physicochemical properties and prebiotic potential of WEAXs depended strongly on their structural properties. WEAX with a low A/X ratio and a high ferulic acid content showed excellent gelation property and a strong prebiotic potential.

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Abbreviations

AX Arabinoxylan:

A/X Arabinose to xylose ratio

GOX Gluzyme:

G′ and G″ Storage modulus and Loss modulus

SCFAs Short-chain fatty acids:

WEAXs Water-extracted arabinoxylans

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Acknowledgements

The authors are very grateful for financial support from the National Natural Science Foundation of China (No. 31471679), the Innovation Project of the Chinese Academy of Agricultural Sciences and Basic Scientific Fund (S2016JC06).

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  1. Nianxia Sun and Lili Wang contributed equally to this work.

Authors and Affiliations

  1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China

    Nianxia Sun, Lili Wang, Litao Tong, Xianrong Zhou, Liya Liu & Sumei Zhou

  2. Department of Life Sciences, Yuncheng University, Yuncheng, 044000, China

    Yuanlin Sun

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  1. Nianxia Sun
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  2. Lili Wang
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  3. Litao Tong
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  6. Yuanlin Sun
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Correspondence to Yuanlin Sun or Sumei Zhou.

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Sun, N., Wang, L., Tong, L. et al. Comparison of Structural and Functional Characterizations of Arabinoxylans from Different Wheat Processing Varieties. Plant Foods Hum Nutr 74, 376–382 (2019). https://doi.org/10.1007/s11130-019-00734-w

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