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Isolation, modification and characterization of soluble arabinoxylan fractions from rye grain

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Abstract

Because of the positive role of arabinoxylans and especially their water-soluble fractions in establishing bread properties, it seems reasonable to use them as natural bread improvers. In this work, an adequate isolation procedure of water-soluble arabinoxylans from rye grain with efficient purification steps is presented, delivering 2.9 % yield from wholemeal with a content of arabinoxylan of approximately 70 % and an arabinose/xylose ratio of 0.7. Furthermore, soluble arabinoxylans were modified by enzymatic hydrolyses, cross-linking with peroxidase/H2O2 treatment and combination of both for developing preparations applicable for bread making with different quality profiles. Additionally, a detailed analysis of chemical composition and molecular dimension was carried out by HPLC, SEC, HPSEC and viscosity measuring. The preparation after cross-linking showed considerably higher molar mass values, lower solubility and higher viscosity with high Huggin’s constant compared to the not modified sample. Otherwise, the combination of enzymatic hydrolysis and cross-linking resulted in the formation of arabinoxylan preparations with only slight degree of cross-linking and properties comparable with the only hydrolyzed sample.

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Acknowledgments

This study was supported by Ministry of Science and Higher Education grant N N312 440837.

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Authors and Affiliations

  1. Department of Carbohydrates Technology, University of Agriculture Kraków, Balicka 122, 30-149, Kraków, Poland

    Krzysztof Buksa, Rafał Ziobro, Anna Nowotna & Halina Gambuś

  2. Department of Chemistry, University of Natural Resources and Life Sciences, Vienna, Austria

    Werner Praznik

Authors
  1. Krzysztof Buksa
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  2. Rafał Ziobro
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  3. Anna Nowotna
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  4. Werner Praznik
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  5. Halina Gambuś
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Correspondence to Krzysztof Buksa.

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Buksa, K., Ziobro, R., Nowotna, A. et al. Isolation, modification and characterization of soluble arabinoxylan fractions from rye grain. Eur Food Res Technol 235, 385–395 (2012). https://doi.org/10.1007/s00217-012-1765-0

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  • DOI: https://doi.org/10.1007/s00217-012-1765-0

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