Autohydrolytic production of feruloylated arabinoxylan hydrolysates from cereal processing coproducts for food applications

Research output: Chapter in Book/Report/Conference proceedingConference contribution

5 Scopus citations

Abstract

Cereal brans are rich sources of dietary fiber and phenolic antioxidants. The chief portion of dietary fiber in cereal brans is insoluble arabinoxylans, which are cross-linked via ferulate bridges and poorly fermentable by gut bacteria. Because many functional properties and health benefits of dietary fiber rely on solubility and microbial fermentation, it is desirable to develop strategies to solubilize the arabinoxylans in cereal brans. Autohydrolysis describes the process of subjecting cereal brans to high temperatures (160-220 °C) in the presence of water, releasing a portion of the insoluble arabinoxylans in the form of feruloylated arabinoxylan hydrolysates. These hydrolysates may impart several health benefits that deserve exploration.

Original languageEnglish (US)
Title of host publicationAdvances in Cereal Science
Subtitle of host publicationImplications to Food Processing and Health Promotion
PublisherAmerican Chemical Society
Pages111-130
Number of pages20
ISBN (Print)9780841226364
DOIs
StatePublished - 2011

Publication series

NameACS Symposium Series
Volume1089
ISSN (Print)0097-6156
ISSN (Electronic)1947-5918

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)

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    Rose, D. J. (2011). Autohydrolytic production of feruloylated arabinoxylan hydrolysates from cereal processing coproducts for food applications. In Advances in Cereal Science: Implications to Food Processing and Health Promotion (pp. 111-130). (ACS Symposium Series; Vol. 1089). American Chemical Society. https://doi.org/10.1021/bk-2011-1089.ch006