Abstract
A comparative study was conducted to elucidate differences in the functional properties of arabinoxylans (AXs) derived from different sweet maize fibers (AX2, AX6, and AX39). AX39 had the highest A/X value of 0.68 and the largest Mw, while AX6 contained more disubstituted xylose. The difference in Mw led to the changes in viscosity of AXs. When the concentration was 9%, the difference in viscosity of AXs was obvious: AX39 > AX6 > AX2, and AX39 showed distinct shear thinning property. Moreover, ferulic acid and p-coumaric acid were the dominant phenolic acids in AXs. The content of ferulic acid was proportional to antioxidant activity, and AX2 with the highest content of ferulic acid (96.13 μg/g) had the highest antioxidant activity. The contents of short-chain fatty acids (SCFAs) produced during the in vitro fermentation of AXs were influenced by their structural properties. The total SCFAs of AX39 and AX2 were higher than that in AX6 due to their higher A/X and ferulic acid content. These results indicate that AX from different sources has different structural and functional characteristics, appropriate AXs can be selected according to actual needs to enhance the texture or nutritional value of the food.
Published Version
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