Changes in the arabinoxylan fraction of wheat grain during alcohol production

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• 作者：Ondrej Kosik^a ; ^{ondrej.kosik@rothamsted.ac.uk} ; Stephen J. Powers^b ; ^{stephen.powers@rothamsted.ac.uk} ; Afroditi Chatzifragkou^c ; ^{a.chatzifragkou@reading.ac.uk} ; Parvathy Chandran Prabhakumari^c ; ^{parvathychandran86@gmail.com} ; Dimitris Charalampopoulos^c ; ^{d.charalampopoulos@reading.ac.uk} ; Linde Hess^d ; ^{linde.hess@swri.co.uk} ; James Brosnan^d ; ^{james.brosnan@swri.co.uk} ; Peter R. Shewry^a ; ^{peter.shewry@rothamsted.ac.uk} ; Alison Lovegrove^a ; ^{alison.lovegrove@rothamsted.ac.uk}
• 关键词：DDGS ; distillers dried grains with solubles ; Dietary fibre ; AX ; arabinoxylan ; Viscosity ; Solubility
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1754-1762
• 全文大小：864 K
• 卷排序：221

文摘

AX was determined in wheat grain after commercial and laboratory alcohol production. Samples from laboratory scale production were similar to those from commercial processing. The concentration, solubility and dynamic viscosity of AX increased during processing. AX in DDGS was less variable in composition and properties than that in whole grain. DDGS has potential to provide a source of AX for novel products.