TY - JOUR
T1 - The effect of extrusion screw-speed on the water extractability and molecular weight distribution of arabinoxylans from defatted rice bran
AU - Fadel, Abdulmannan
AU - Plunkett, Andrew
AU - Ashworth, Jason
AU - Mahmoud, Ayman M.
AU - Ranneh, Yazan
AU - El Mohtadi, Mohamed
AU - Li, Weili
N1 - Publisher Copyright:
© 2018, Association of Food Scientists & Technologists (India).
PY - 2018/3/1
Y1 - 2018/3/1
N2 - 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.
AB - 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.
KW - Dietary fibre
KW - Extrusion technology
KW - Rice bran
KW - Water soluble arabinoxylans
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U2 - 10.1007/s13197-017-3010-0
DO - 10.1007/s13197-017-3010-0
M3 - Article
AN - SCOPUS:85040775319
SN - 0022-1155
VL - 55
SP - 1201
EP - 1206
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 3
ER -