What is it about?
The purpose of this study was to investigate the effect of ultrasound treatment on the properties of wheat bran arabinoxylans. The average molecular weight of arabinoxylans decreased obviously and the phenolic compounds increased after ultrasound treatment. The storage modulus G'max of untreated arabinoxylans was about 10 times higher than that of the ultrasound-treated arabinoxylans. The EC50 values decreased and the values from the ferric-reducing antioxidant power decreased after ultrasound treatment. Meanwhile, the antioxidant activity was well correlated to the TP (R2 = 0.8957). The results suggested that ultrasound is an effective method for the modification of arabinoxylans.
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Why is it important?
Little information is available about the relationship between the different molecular weights and physicochemical properties of arabinoxylans from wheat bran. To examine the effect of different molecular weights on the proteins, we needed to develop a cost effective and high-performance method to obtain different molecular weight arabinoxylans.
Perspectives
The weight-average molecular weight of arabinoxylans significantly decreased after ultrasound treatment. The length of ultrasound treatment strongly affected the degree of degradation.
Sen Ma
Henan University of Technology
Read the Original
This page is a summary of: The influence of ultrasonic modification on arabinoxylans properties obtained from wheat bran, International Journal of Food Science & Technology, October 2016, Wiley,
DOI: 10.1111/ijfs.13239.
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