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

Devin J. Rose

doi:10.1021/bk-2011-1089.ch006

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

Devin J. Rose

Food Science and Technology

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

6 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 language	English (US)
Title of host publication	Advances in Cereal Science
Subtitle of host publication	Implications to Food Processing and Health Promotion
Publisher	American Chemical Society
Pages	111-130
Number of pages	20
ISBN (Print)	9780841226364
DOIs	https://doi.org/10.1021/bk-2011-1089.ch006
State	Published - 2011

Publication series

Name	ACS Symposium Series
Volume	1089
ISSN (Print)	0097-6156
ISSN (Electronic)	1947-5918

ASJC Scopus subject areas

General Chemistry
General Chemical Engineering

Access to Document

10.1021/bk-2011-1089.ch006

Cite this

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

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

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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.",

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AB - 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.

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

Abstract

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ASJC Scopus subject areas

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