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Aleurone cells are the primary contributor to arabinoxylan oligosaccharide production from wheat bran after treatment with cell wall‐degrading enzymes
Author(s) -
Vangsøe Cecilie Toft,
Sørensen Jens Frisbæk,
Bach Knudsen Knud Erik
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14201
Subject(s) - arabinoxylan , bran , xylose , aleurone , xylanase , chemistry , food science , arabinose , xylan , polysaccharide , cellulase , prebiotic , cell wall , yield (engineering) , enzyme , oligosaccharide , glucanase , biochemistry , raw material , organic chemistry , fermentation , materials science , metallurgy
Summary Arabinoxylans and in particular arabinoxylan oligosaccharides ( AXOS ) from wheat are recognised for their prebiotic potential. A high‐yield, non‐chemical production of AXOS is therefore of interest when producing functional foods. This study investigated the enzymatic production of AXOS from wheat bran with the aim of establishing the main fraction contributing to production of AXOS . Fractions of wheat bran, outer pericarp and aleurone with two different purities were treated with the cell wall‐degrading enzymes: xylanase, cellulase and β‐glucanase. The yield of solubilised arabinoxylans upon treatment was greatest in the most pure aleurone fraction (164 g kg −1 ) and lowest in the outer pericarp fraction (15 g kg −1 ). The yield was mainly recovered as AXOS rather than soluble arabinoxylans and was negatively related to the arabinose/xylose ratio found in the raw material. In conclusion, wheat aleurone cell walls are the main contributor to the production of AXOS from wheat bran and this seems to depend on the A/X ratio of the raw material.