Molecular characterization, rheological properties, and prebiotic properties of arabinoxylans from waxy and sweet corn cobs

文献类型： 外文期刊

第一作者： Pang, Jinxin

作者： Pang, Jinxin;Zhong, Yaoguang;Pang, Jinxin;Zhang, Yi;Tong, Xiaoyang;Wu, Songheng;Hu, Yingxiong;Qiao, Yongjin;Song, Xin;Tong, Xiaoyang

作者机构：

关键词： arabinoxylan; corn cobs; molecular characterization; prebiotic properties; rheological properties

期刊名称：CEREAL CHEMISTRY （ 影响因子：2.4； 五年影响因子：2.5 ）

ISSN： 0009-0352

年卷期： 2024 年

页码：

收录情况： SCI

摘要： Background and ObjectivesArabinoxylan (AX) has diverse physicochemical properties and biological activities, related to the structural differences caused by various sources and extraction methods. We study the differences in molecular characterization, rheological properties, and prebiotic properties in waxy and sweet corn cobs AX, and water-extractable and water-unextractable arabinoxylan (EAX, UAX).FindingsThe arabinose to xylose ratios (Ara/Xyl) of waxy corn cobs AX were lower than that of sweet corn cobs AX. Also, the viscosity of all samples increased with increasing concentration and decreasing temperature. In the vitro probiotic fermentation, waxy corn cobs AX was stronger in promoting the growth of probiotics than AX from sweet corn cobs. Probiotics in the AX group were predominantly acetic acid and butyric acid producers, and the waxy corn cobs AX group produced more short-chain fatty acids than the sweet corn cobs AX group, resulting in a lower pH in the waxy corn cobs AX group.ConclusionsEAX and UAX also showed significant variations in molecular characterization, viscosity, and prebiotic properties. Waxy corn cobs AX had stronger prebiotic activity than sweet corn cobs AX.Significance and NoveltyThis experiment provides a theoretical and experimental basis for studying the prebiotic properties of AX, which could guide the application of fresh corn cobs-derived AX.

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