The effect of extrusion screw-speed on the water extractability and molecular weight distribution of arabinoxylans from defatted rice bran

Abdulmannan Fadel, Andrew Plunkett, Jason Ashworth, Ayman M. Mahmoud, Yazan Ranneh, Mohamed El Mohtadi, Weili Li

Research output: Contribution to journalArticlepeer-review

25 Citations (Scopus)

Abstract

Arabinoxylans (AXs) are major dietary fibre in cereals. Recently, AXs have attracted a great deal of attention because of their biological activities. These activities have been suggested to be related to the content of low molecular weight (Mw) AXs, in particular those with Mw below 32 kDa. Rice bran is a rich source of AXs. However, water extraction of AXs is difficult and often gives low yield. Extrusion processing has been used to increase the solubility of cereal dietary fibre. The aim of this research was to study the effect of extrusion screw-speeds (80 and 160) rpm on the extraction yield and Mw of water extractable AXs from rice bran. It was found that the extraction of AXs increased significantly with an increase in screw speed and was accompanied by a significant decrease in the Mw of AXs from extruded rice bran. The percentage of very low molecular weight AXs (0.79–1.58 kDa) significantly increased with increasing screw speed.

Original languageEnglish
Pages (from-to)1201-1206
Number of pages6
JournalJournal of Food Science and Technology
Volume55
Issue number3
DOIs
Publication statusPublished - Mar 1 2018
Externally publishedYes

Keywords

  • Dietary fibre
  • Extrusion technology
  • Rice bran
  • Water soluble arabinoxylans

ASJC Scopus subject areas

  • Food Science

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