Comparison of Structural and Functional Characterizations of Arabinoxylans from Different Wheat Processing Varieties

文献类型： 外文期刊

第一作者： Sun, Nianxia

作者： Sun, Nianxia;Wang, Lili;Tong, Litao;Zhou, Xianrong;Liu, Liya;Zhou, Sumei;Sun, Yuanlin

作者机构：

关键词： Arabinoxylan; Prebiotic; Wheat variety; Arabinose to xylose ratio; Ferulic acid

期刊名称：PLANT FOODS FOR HUMAN NUTRITION （ 影响因子：3.921； 五年影响因子：4.223 ）

ISSN： 0921-9668

年卷期： 2019 年 74 卷 3 期

页码：

收录情况： SCI

摘要： Water-extracted arabinoxylans (WEAXs) of different varieties and structures have important effects on wheat end products. However, the functional performances of WEAXs, particularly relating to prebiotic potential, are not yet clear. The present study compared the structural features, physicochemical properties, and prebiotic potential of WEAXs from three wheat varieties, which were used as special wheat varieties to make steamed buns, bread flour, and noodles. The results showed that WEAX-1, WEAX-2, and WEAX-3, derived from Jinqiang wheat, American red hard spring wheat, and Australian white wheat, respectively, had different structural properties, gelation properties, and prebiotic potential. WEAX-3 had a low arabinose to xylose (A/X) ratio (0.49), high ferulic acid content (2300 mu g/g), and excellent gelation capacity. WEAX-2 had a high A/X ratio (0.62), low ferulic acid content (1300 mu g/g), and poor gelation capacity. When fermented with human feces, WEAX-3 significantly increased the numbers of bifidobacteria and lactobacilli and increased the production of short-chain fatty acids (SCFAs), while WEAX-2 had weaker effects on the number of beneficial bacteria and SCFAs production (P < 0.05). The physicochemical properties and prebiotic potential of WEAXs depended strongly on their structural properties. WEAX with a low A/X ratio and a high ferulic acid content showed excellent gelation property and a strong prebiotic potential.

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