Production of arabinoxylan-oligosaccharide mixtures of varying composition from rye bran by combination of process conditions and type of xylanase.

Summary, in English

The aim was to study arabinoxylan-oligosaccharide production from rye bran using heat pretreatment and enzymatic hydrolysis. Due to the potential application in foods, the purity of arabinoxylan was also assessed. Rye bran was heat pretreated to improve xylanase-catalyzed hydrolysis of arabinoxylan into arabinoxylan-oligosaccharides. Enzymatic removal of starch and proteins before or after heat pretreatment increased the purity, although at lower yield. The most attractive process resulted in 62% (w/w) arabinoxylan content after ethanol precipitation. Using xylanases from two glycoside hydrolase families (RmXyn10A from GH10 and Pentopan Mono BG from GH11), different mixtures of unsubstituted and arabinose-substituted xylooligosaccharides were produced. GH10 gave a higher yield of short oligosaccharides (60% w/w) with xylobiose as the main product; xylobiose and xylotriose were the main products with GH11 (40% w/w). Thus, heat pretreatment combined with enzymatic hydrolysis can be used to produce arabinoxylan-oligosaccharides from rye bran that are potentially useful in functional foods.

• Author: Peter Falck; Anna Aronsson; Carl Grey; Henrik Stålbrand; Eva Nordberg Karlsson; Patrick Adlercreutz
• Department/s: Biotechnology; Department of Chemistry
• Publishing year: 2014
• Language: English
• Pages: 118-125
• Publication/Series: Bioresource Technology
• Volume: 174
• Links: http://dx.doi.org/10.1016/j.biortech.2014.09.139
• Document type: Journal article
• Publisher: Elsevier
• Topic: Industrial Biotechnology
• Keywords: Heat pretreatment; Xylooligosaccharides; Arabinoxylooligosaccharides; GH10; GH11
• Status: Published
• Project: ANTIDIABETIC FOOD CENTRE
• ISBN/ISSN/Other: ISSN: 1873-2976