Isolation of arabinoxylan and cellulose-rich arabinoxylan from wheat bran of different varieties and their functionalities

Authors: KAUR, AMRITPAL - Guru Nanak Dev University; SINGH, BALWINDER - Khalsa College; Yadav, Madhav; BHINDER, SEERAT - Guru Nanak Dev University; SINGH, NARPINDER - Guru Nanak Dev University

Submitted to: Food Hydrocolloids
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/28/2020
Publication Date: 9/2/2020
Citation: Kaur, A., Singh, B., Yadav, M.P., Bhinder, S., Singh, N. 2020. Isolation of arabinoxylan and cellulose-rich arabinoxylan from wheat bran of different varieties and their functionalities. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2020.106287.
DOI: https://doi.org/10.1016/j.foodhyd.2020.106287

Interpretive Summary: Wheat bran, a by-product of the wheat dry milling process, is a good source of functional products with numerous health benefits. It contains both water soluble and insoluble carbohydrate polymers called “arabinoxylan” and “cellulose rich arabinoxylans” respectively. The water soluble arabinoxylans contain functional phenolic compounds, protein and lipids and are good emulsifier with antioxidant property The water insoluble cellulose rich arabinoxylan is a dietary fiber with high water holding capacity and viscosity, which can be used as a bulking agent, viscosifier and fat replacer in various food systems. In this work the emulsifying property, antioxidant property and protein content of arabinoxylans and the water holding capacity and protein content of cellulose-rich arabinoxylan fraction isolated from wheat bran of four varieties (HD-3086, HD-2947, HS-490 and C-306) have been studied. The arabinoxylans are good emulsifier with antioxinadant property, which can be used in beverage and other food procucts for stabilizing flavor. The cellulose rich aravinoxylan fraction has a great potential for adding in foods or other industrial purposes where high water holding capacity and viscosity may be required. This study can be of great value to the US and Indian agricultural industries and farmers by knowing the valuable properties of the arabinoxylans and cellulose rich arabinoxylans fractions. It will also increase the value of wheat milling by-products benefiting U.S. and Indians wheat processors.

Technical Abstract: The study evaluated the yield, emulsifying, antioxidant properties, protein content and amino acid composition of water-extractable (WE) and alkali-extractable (AE) Hemi-B and the water holding capacity and protein content of cellulose-rich arabinoxylan (CAX) fractions isolated from the bran of four wheat varieties. It was observed that CAX from the variety C-306 possessed the lowest protein content (3.83%) and the highest water holding capacity (16.13%). Total phenolic content of AE-Hemi-B and WE-Hemi-B fractions varied from 4.54-7.47 mg ferulic acid equivalents (FAE)/g and 3.51-4.91 mg FAE/g, respectively. Except for the AE-Hemi-B fraction of HS-490, bound phenolic content was higher than free phenolic content. AE- Hemi-B had exceptionally higher bound phenolic and antioxidant content. The emulsion stability of WE- Hemi-B decreased drastically, after storage at accelerated temperature (60oC). However, all AE- Hemi-B yielded good emulsions, expect HD-2967 variety, which exhibited the poorest emulsion stability, while, C-306 yielded exceptionally stable emulsion, better than well-known corn fiber gum, up to 3 days under accelerated storage.