Literature DB >> 23526265

Influence of twin-screw extrusion on soluble arabinoxylans and corn fiber gum from corn fiber.

Sasathorn Singkhornart1, Seul Gi Lee, Gi Hyung Ryu.   

Abstract

BACKGROUND: The effect of feed moisture content and screw speed in the extrusion process with and without chemical pretreatment of corn fiber was investigated. Different chemical pretreatment methods (NaOH and H2 SO4 solution) were compared. The improvement of reducing sugar, soluble arabinoxylans (SAX) content and the yield of corn fiber gum was measured.
RESULTS: A high reducing sugar content was obtained in the filtrate fraction from the extruded destarched corn fiber (EDCF) with H₂SO₄ pretreatment. Feed moisture content most effectively improved both reducing sugar and SAX content of filtrate. Increasing feed moisture content and screw speed resulted in a higher SAX content in the filtrate of the EDCF with NaOH pretreatment. The SAX content of the residual solid from the EDCF with NaOH pretreatment was higher compared to H₂SO₄ pretreated and unpretreated samples and significantly increased with decreasing feed moisture content. The screw speed did not have a major impact after enzyme hydrolysis. The yield of corn fiber gum was increased by 12% using NaOH pretreatment combined with extrusion process as compared to the destarched corn fiber.
CONCLUSION: The results show the great potential of the extrusion process as an effective pretreatment for disruption the lignocelluloses of corn fiber, leading to conversion of cellulose to glucose and hemicelluloses to SAX and isolation of corn fiber gum.
© 2013 Society of Chemical Industry.

Entities:  

Keywords:  corn fiber gum; extrusion; pretreatment; soluble arabinoxylans

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Year:  2013        PMID: 23526265     DOI: 10.1002/jsfa.6138

Source DB:  PubMed          Journal:  J Sci Food Agric        ISSN: 0022-5142            Impact factor:   3.638


  2 in total

1.  The Effect of Extrusion Conditions on Water-extractable Arabinoxylans from Corn Fiber.

Authors:  Su-Jung Jeon; Sasathorn Singkhornart; Gi-Hyung Ryu
Journal:  Prev Nutr Food Sci       Date:  2014-06

2.  Integrated extrusion-enzymatic treatment of corn bran for production of functional cake.

Authors:  Soroush Haghighi-Manesh; Mohammad Hossein Azizi
Journal:  Food Sci Nutr       Date:  2018-08-22       Impact factor: 2.863

  2 in total

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