Preparation and Molecular Characteristics of Arabinoxylans from Different Wheat Milling Fractions
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Abstract:
Arabinoxylans prepared from wheat bran, shorts and flour were characterized by monosaccharide composition, weight ratio of arabinose and xylose, molecular weight and molecular weight distribution. The yields of arabinoxylans from bran (WBAX), shorts (WSAX) and flour (WFAX) were 8.99%, 7.28% and 1.12%, respectively. Arabinose and xylose were the main monosaccharide. WBAX had the lowest Ara/Xyl ratio compared with WSAX and WFAX, indicating it had less linear chain. HPSEC analysis showed that WFAX possessed the highest molecular weight, while WBAX had the lowest molecular weight. Dynamic light scattering (DLS) studies found that the particle size of the three arabinoxylans in water was larger than in alkaline solution, suggesting the degree of aggregation of arabinoxylans varied in different solvents. Based on the recovery of WBAX, WSAX and WFAX from different solvents by DLS analysis, 1.0 M NaOH solution exhibited good solvent property for wheat arabinoxylans. In contrast, water appeared to be a poor solvent. All results showed that wheat bran and shorts could be used as effective resources for arabinoxylans.
