Optimization of Extraction Method of Arabinoxylan from Maize Bran and Analysis of Its Gel Properties

XIAO Yu; ZHANG Tao; CHEN Aijun; XU Xiaoqi; LI Sha; SUN Guilian; LI Kewen; XU Hong

doi:10.13386/j.issn1002-0306.2022020191

Volume 44 Issue 15

Jul. 2023

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Science and Technology of Food Industry > 2023 > 44(15): 166-174. > DOI: 10.13386/j.issn1002-0306.2022020191

XIAO Yu, ZHANG Tao, CHEN Aijun, et al. Optimization of Extraction Method of Arabinoxylan from Maize Bran and Analysis of Its Gel Properties[J]. Science and Technology of Food Industry, 2023, 44(15): 166−174. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020191.

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Optimization of Extraction Method of Arabinoxylan from Maize Bran and Analysis of Its Gel Properties

1.
College of Food and Light Industry, Nanjing Tech University, Nanjing 211816, China
2.
College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
3.
Baolingbao Biology Co., Ltd., Dezhou 251200, China

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Received Date: February 21, 2022
Available Online: June 05, 2023

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Abstract

Abstract

In order to further explore the added value of corn bran and improve the processing and application of AX, this study used the corn bran as raw material, optimized its extraction process by alkaline preparation, and explored its gel characteristics. AX was extracted from bran, a by-product of deep processing of corn, by using Ba(OH)₂. A response surface optimization with three factors and three levels was constructed based on the ratio of material to liquid, extraction temperature and extraction time. The structure of the optimized polysaccharide was characterized by monosaccharide composition, molecular weight and ferulic acid content. On this basis, AX was oxidized and cross-linked by laccase to explore the formation conditions, gel structure and thermal stability of AX gel. The results showed that the optimized extraction conditions of AX were as follows: Solid-liquid ratio 1:44 (g:mL), extraction temperature 69 ℃, extraction time 6.3 h, and the yield of AX was 23.07%±1.15%. The obtained AX was mainly composed of arabinose and xylose. The Ara/Xyl ratio was 2.28±0.11, the weight average molecular weight was 265±6.68 kDa, and the ferulic acid content was 9.6±0.32 mg/100 g. AX could form a stable gel structure under the condition of pH2.0 after laccase oxidation and cross-linking. The microstructure of AX was a dense porous gel structure and had good thermal stability according to scanning electron microscope. Arabinoxylan and its gel prepared in this study had good physical and chemical properties, and had potential application in improving the texture quality of food, embedding and controlled release of functional factors. This paper provides a theoretical basis for the further processing of corn by-products and the application of arabinoxylan in food industry.
- maize bran,
- arabinoxylans,
- optimization of extraction process,
- structure analysis,
- gel properties

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