Cascade extraction of proteins and feruloylated arabinoxylans from wheat bran

•Proteins and feruloylated arabinoxylans were sequentially extracted from wheat bran.•The protein isolation step enhanced subsequent arabinoxylan extraction.•High temperature enhanced arabinoxylan extraction at the expense of hydrolysis.•The feruloylated arabinoxylans displayed significant antioxida...

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Veröffentlicht in:	Food chemistry 2020-12, Vol.333, p.127491-127491, Article 127491
Hauptverfasser:	Yilmaz-Turan, Secil, Jiménez-Quero, Amparo, Moriana, Rosana, Arte, Elisa, Katina, Kati, Vilaplana, Francisco
Format:	Artikel
Sprache:	eng
Schlagworte:	Alkaline extraction arabinoxylan Arabinoxylan (AX) Cascade process Chemical Fractionation chemistry cold comparative study coumaric acid Coumaric Acids dietary fiber Extraction fermentation Ferulic acid Food ingredients Food Science fractionation functional food heat Hot Temperature isolation and purification Lactic acid Lactic acid fermentation Livsmedelsvetenskap molecular weight Non-starch polysaccharides plant protein Plant Proteins polysaccharide procedures Protein Protein isolation Proteins Radical scavenging activity Subcritical water extraction temperature Wheat bran xylan Xylans
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