Molecular characterization, rheological properties, and prebiotic properties of arabinoxylans from waxy and sweet corn cobs
文献类型： 外文期刊
作者： Pang, Jinxin 1 ; Zhang, Yi 2 ; Song, Xin 3 ; Tong, Xiaoyang 2 ; Wu, Songheng 2 ; Hu, Yingxiong 2 ; Zhong, Yaoguang 1 ; Qiao, Yongjin 2 ;
作者机构： 1.Shanghai Ocean Univ, Coll Food Sci & Technol, 999 Huchenghuan Rd, Shanghai 201306, Peoples R China
2.Shanghai Acad Agr Sci, Crop Breeding & Cultivat Res Inst, 1000 Jinqi Rd, Shanghai 201403, Peoples R China
3.Univ Shanghai Sci & Technol, Sch Hlth Sci & Engn, Shanghai, Peoples R China
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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